Buffets: A Guide for Professionals - Hardcover

Georges C. St. Laurent

Hardcover

ISBN 10: 0471832294 ISBN 13: 9780471832294

Publisher: Wiley, 1986

Synopsis

An illustrated guide offering an international array of creative recipes, preparation techniques and festive serving themes for training and professional chefs and accomplished amateurs. Gives both test and service quantitites for every recipe. Building block approach demonstrates how basic preparation evolves into elaborate and unusual menu selections. Identifies food and spice groups, equipment and utensils. Includes more than 300 recipes, including 50 international soups.

About this title

Reviews

From a Viennese opera ball to a Swedish smorgasbord or Spanish tapas, this international cookbook offers concise and simple international recipes for appetizers, salads, soups, meats, seafood, poultry, side dishes and desserts. Osso Buco alla Milanese becomes just veal shanks braised with wine, olive oil, onions, tomatoes, lemon juice and spices. That entree, like others, is accompanied with suggestions for rice, noodles, salads and the like. Helpful featuressuch as a discussion of herbs and spices detailing their origins and cooking usage, and special handling tips for buffetsmake this book appropriate for the casual cook as well as the accomplished gourmet. Each recipe serves 50, but a test quantity for eight is also provided. Some dishes are a bit risky, and readers may want to inflict grapefruit seafood salad on a few close friends before serving it to 100 guests at the boss's 40th wedding anniversary gala. St. Laurent is CEO of a hotel research laboratory and Holden is an editor at Restaurant and Institution magazine. Photos.
Copyright 1986 Reed Business Information, Inc.

Edition details

• Publisher: Wiley
• Publication date: 1986
• Language: English
• ISBN 10: 0471832294
• ISBN 13: 9780471832294
• Binding: Hardcover
• Number of pages: 384