| 000 | 01021nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520100704.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780470587843 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 738.5 .C59 2015 | ||
| 100 |
_aClyne, Carol Murphy _eauthor |
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| 245 | 0 |
_aModern buffet presentation / _cCarol Murphy Clyne and Vincent Clyne |
|
| 260 |
_aNew Jersey : _bWiley, _cc2015 |
||
| 300 |
_axv, 366 pages : _billustrations ; _c28 cm. |
||
| 365 | _bUSD45.97 | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _a1. 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. | ||
| 650 | _aBUFFETS -- COOKING | ||
| 700 |
_aClyne, Vincent _eco-author |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c11479 _d11479 |
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