Clyne, Carol Murphy <br/><br/>
Modern buffet presentation / 
Carol Murphy Clyne and Vincent Clyne 
 - New Jersey :  Wiley,  c2015 
 - xv, 366 pages :  illustrations ;  28 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780470587843 
<br/><br/><label>Subjects--Topical Terms: </label><br/>BUFFETS -- COOKING
<br/><br/><label>LC Class. No.: </label>TX 738.5 .C59 2015