The Buffet
A handbook for professionals. How to plan, organize and prepare cold buffets
1st Edition
Published in 2001
Book
Hardback
264 pages
978-3-87516-707-8 (ISBN)
Description
Organising high-quality professional buffets and arranging them tastefully is an art which requires creativity and solid professional knowledge if it is to succeed.
Master chef Andreas Miessmer, winner of many prizes, has now channelled his years of experience into this book for professionalas. Here he gives a comprehensive guided tour through the world of "The Cold Buffet", with valuable tips, recipes, and working guidelines.
The heart of the book is ist detailed instructions on preparing the finest of delicacies. The varity of recipes is shown in the chapters as they unfold one by one: Entrées and soups, delicate salads, cold sauces for the buffet, garnishes and butter preparations, canapés and crostini, creative buffet platters, delicate cheese platters and piquant cheese snacks, and tasty cheese spreads.
Attractively detailed photo sequences show the key steps in making dressings, terrines, pâtés, parfaits, mousse, jellied meats, and centrepieces.
The book includes practical examples of cost calculation, instructions for production planning, and even checklists for cost accounting and evaluation of customer satisfaction. The professional preparation and organisation of festive buffets is explained in detail.
With ist exellent colour photographs, this handbook is a valuable working guide for both newcomers and experienced professionals; it encourages the user to develop his own creative idas while serving him as a guide and reference work on all aspects of "The Cold Buffet".
Master chef Andreas Miessmer, winner of many prizes, has now channelled his years of experience into this book for professionalas. Here he gives a comprehensive guided tour through the world of "The Cold Buffet", with valuable tips, recipes, and working guidelines.
The heart of the book is ist detailed instructions on preparing the finest of delicacies. The varity of recipes is shown in the chapters as they unfold one by one: Entrées and soups, delicate salads, cold sauces for the buffet, garnishes and butter preparations, canapés and crostini, creative buffet platters, delicate cheese platters and piquant cheese snacks, and tasty cheese spreads.
Attractively detailed photo sequences show the key steps in making dressings, terrines, pâtés, parfaits, mousse, jellied meats, and centrepieces.
The book includes practical examples of cost calculation, instructions for production planning, and even checklists for cost accounting and evaluation of customer satisfaction. The professional preparation and organisation of festive buffets is explained in detail.
With ist exellent colour photographs, this handbook is a valuable working guide for both newcomers and experienced professionals; it encourages the user to develop his own creative idas while serving him as a guide and reference work on all aspects of "The Cold Buffet".