Modern buffet presentation / Carol Murphy Clyne and Vincent Clyne
Material type:
TextPublication details: New Jersey : Wiley, c2015Description: xv, 366 pages : illustrations ; 28 cmISBN: - 9780470587843
- TX 738.5 .C59 2015
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 738.5 .C59 2015 c.1 (Browse shelf(Opens below)) | c.1 | Available | NULIB000009238 | ||
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 738.5 .C59 2015 c.2 (Browse shelf(Opens below)) | c.2 | Available | NULIB000013133 |
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| GC TX 724.5.T5 .W38 2009 A world of flavours Thailand : authentic regional recipes / | GC TX 724.5.V5 .P43 2014 The slanted door : modern Vietnamese food / | GC TX 738.5 .C59 2015 c.1 Modern buffet presentation / | GC TX 738.5 .C59 2015 c.2 Modern buffet presentation / | GC TX 739.2 .C76 2000 Holiday : main dishes, sides and desserts / | GC TX 739.2 .O26 2000 Easter treats : recipes and crafts for the whole family / | GC TX 740.5 .N37 2020 Presentation : plating techniques & garnish recipes / |
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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