Modern Buffets
eBook - PDF

Modern Buffets

Blueprint for Success

  1. 224 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Modern Buffets

Blueprint for Success

Book details
Table of contents
Citations

About This Book

Buffets have often been referred to as "a melting pot of flavors and types of food" influenced by many things. Modern Buffets: Blueprint for Success offers students inspiration, recipes, and ideas to advance the craft of buffets to a more modern place. The recipes featured in this text offer modern interpretations of classic recipes with contemporary presentations and new dishes. This text can be used as a resource in buffets, catering, and garde manger courses or by industry professionals to learn about buffet service and menus, as well as to develop presentation concepts and ideas. More than 100 beautiful color photos show completed buffet presentations, which can be used as models or inspiration for buffet presentations. In addition, blueprint drawings help demonstrate how to properly set up the displays for successful presentations. Modern Buffets: Blueprint for Success focuses on methodology and recipes to ensure students understand what it takes to execute successful buffets in today's culinary environment.

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Yes, you can access Modern Buffets by Edward G. Leonard in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2012
ISBN
9781118137673
Edition
1
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Copyright
  2. Contents
  3. Recipe Contents
  4. Foreword
  5. Preface
  6. ONE: EVOLUTION OF BUFFETS
  7. TWO: SENSATIONAL BREAKFASTS
  8. THREE: LUNCH FOR ALL OCCASIONS
  9. FOUR: COMPOSITION OF FLAVORFUL SALADS
  10. FIVE: DINNERS WITH FLAIR
  11. SIX: FINGER FOODS
  12. SEVEN: FROM THE GLASS
  13. EIGHT: SMALL PLATES, BIG FLAVORS
  14. NINE: THE ART AND TASTE OF PASTRY
  15. TEN: CLASSIC BUFFETS MADE ELEGANT
  16. ELEVEN: DINE-AROUND BUFFETS
  17. TWELVE: WORKING THE BUFFET
  18. THIRTEEN: MENUS: CONCEPTS AND ACCENTUATING IDEAS
  19. APPENDIX A: From the Chef’s Pantry
  20. APPENDIX B: Where to Buy What You See
  21. INDEX