The Buffet
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The Buffet Book
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Author : Carole Peck
language : en
Publisher: Viking Adult
Release Date : 1997
The Buffet Book written by Carole Peck and has been published by Viking Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking categories.
Lively, creative, and visually striking, buffet parties are the ultimate in versatility. In this unique book, chef/restaurateur Carole Peck demonstrates how to create fresh and elegantly simple buffets for brunches, barbeques, hors d'oeuvres parties, late-night suppers, holiday dinners, and more. 56 color illustrations.
The Buffet
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Author : `Ali Salim
language : en
Publisher:
Release Date : 1991
The Buffet written by `Ali Salim and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.
The Buffet
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Author : ʻAlī Sālim
language : en
Publisher:
Release Date : 1973
The Buffet written by ʻAlī Sālim and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with categories.
The Buffet Cookbook
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Author : Ruth Langland Holberg
language : en
Publisher:
Release Date : 1951
The Buffet Cookbook written by Ruth Langland Holberg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Cookery categories.
The Buffet Cookbook
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Author : Helen M. Schrader
language : en
Publisher:
Release Date : 1974
The Buffet Cookbook written by Helen M. Schrader and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Cooking, American categories.
History Of The Buffet
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Author : Andrew Moody
language : en
Publisher:
Release Date : 2003
History Of The Buffet written by Andrew Moody and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with categories.
The Buffet Meal
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Author : South Africa. Administration for White Own Affairs. Directorate Cultural Affairs. Homemaking Division
language : en
Publisher:
Release Date : 1984
The Buffet Meal written by South Africa. Administration for White Own Affairs. Directorate Cultural Affairs. Homemaking Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with categories.
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Author :
language : en
Publisher:
Release Date :
written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Falconry categories.
The Buffet
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Author : Andreas Miessmer
language : en
Publisher:
Release Date : 2001
The Buffet written by Andreas Miessmer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Buffets (Cooking) categories.
The Professional Garde Manger
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Author : David Paul Larousse
language : en
Publisher: Wiley
Release Date : 1996-04-13
The Professional Garde Manger written by David Paul Larousse and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-04-13 with Cooking categories.
The Professional Garde Manger Garde manger--the art of preparing, presenting, and decorating cold food for buffets and banquets--is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. Creative artistry is essential to great garde manger work, with food and table ornamentation as important as the food itself. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger deparment, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence. The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. A comprehensive collection of techniques and recipes for one of the most creative culinary crafts--buffet preparation and cold food presentation Preparing, constructing, and presenting elegant buffets and banquet tables require an expansive recipe repertoire, a flair for culinary artistry, and a large dollop of creativity. In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pate de Foie Gras en Brioche and Consomme Madrilene to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads. Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapes, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough piece montees, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests. This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires of even seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.