Written for the professional caterer, this is a complete guide to the preparation, transportation and presentation of canapes and hors d'oeuvres. It features 180 cold canapes and 75 hors d'oeuvres, listed by specialized categories. The work includes coverage of equipment, types of events, menu development, costs and customer service, and details classical and contemporary recipes with variations including: cream puff pearls with pesto; duckling breast with sour cherries; lamb with mint and pignoli and sesame scallops. Ingredients are listed with purchasing specifications, seasonality and substitutions.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 261 mm
Breite: 210 mm
Gewicht
ISBN-13
978-0-471-28700-1 (9780471287001)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Selling. Service Styles, Service Issues, Production Pointers, and Logistics. Basic Recipes. Cold Canapes. Hot Hors D'Oeuvres. Ingredients, Cooking Terms, and Equipment. Index.
