TY  - BOOK
AU  - Clyne, Carol Murphy
AU  - Clyne, Vincent
TI  - Modern buffet presentation
SN  - 9780470587843
AV  - TX 738.5 .C59 2015  
PY  - 2015///
CY  - New Jersey
PB  - Wiley
KW  - BUFFETS -- COOKING
N1  - 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
ER  -