The professional caterer series /
| Main Author: | |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York, N.Y. :
Van Nostrand Reinhold ,
c1990 .
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| Subjects: |
Table of Contents:
- 1. Pastry hors dʹoeuvres, mini-sandwiches, canapιs, assorted snacks, hot hors dʹoeuvres, cold brochetteʹs, centerpieces for buffets
- v. 2. Individaul cold dishes, pβtιs-terrines, galantines and ballotines, aspics, pizzas, and quiches
- v. 3. Croustades, quennelles, soufflιs, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic
- 4. Meat and games, sauces and bases, execution, display, and decoration for buffets and receptions .