Modern buffet presentation / Carol Murphy Clyne and Vincent Clyne
Material type:
TextPublication details: New Jersey : Wiley, c2015Description: xv, 366 pages : illustrations ; 28 cmISBN: 9780470587843Subject(s): BUFFETS -- COOKING | FOOD PRESENTATIONLOC classification: TX 738.5 .C59 2015
Contents:
1. Mise en place -- 2. Designing the buffet -- 3. Buffet stations: equipment, service, and set-up -- 4. Executing the buffet -- 5. Appetizers and hors d'oeuvre -- 6. Soups, salads, and vegetables -- 7. Pasta, polenta, rice, and potatoes -- 8. Meat, poultry, and seafood -- 9. Bread, brunch, and dessert -- 10. Sauces, dressings, and condiments.
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 738.5 .C59 2015 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000009238 | |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 738.5 .C59 2015 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000013133 |
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Includes bibliographical references and index.
1. Mise en place -- 2. Designing the buffet -- 3. Buffet stations: equipment, service, and set-up -- 4. Executing the buffet -- 5. Appetizers and hors d'oeuvre -- 6. Soups, salads, and vegetables -- 7. Pasta, polenta, rice, and potatoes -- 8. Meat, poultry, and seafood -- 9. Bread, brunch, and dessert -- 10. Sauces, dressings, and condiments.
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