The buffet
Subtitle: a handbook for professionals, how to plan, organize, and prepare cold buffets
By: Andreas Miessmer
Publisher: Matthaes Verlag
Published: 2001
Place of publication: Stuttgart, Germany
Language: eng
Number of pages: 264
Subjects: Buffets (Cooking); Cooking; Food service; Quantity cooking
Notes: Includes indexes.
Table of contents: title: Organisation and planning; title: Kitchen techniques and tools; title: Basic recipes; title: Techniques and recipes; title: Cold sauces for the buffet; title: Delicate salads; title: Garnishes and butter preparations; title: Canapes and Croutons; title: Entrees and soups; title: Creative buffet platters; title: Delicate cheese platters and tasty cheese snacks; title: Reports from daily buffet routine; title: Form sheets for buffet organisation; title: Glossary of terms and index.