Buffets: A Guide for Professionals

by Georges C. St. Laurent, Chet Holden

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.

384 pages, Hardcover

First published January 1, 1986