Modern buffet presentation - Clyne, Carol Murphy; Clyne, Vincent; Tonelli, Francisco (Hoboken, New Jersey Wiley, 2015)
Mise en place -- Designing the buffet -- Buffet stations : equipment, service, and setup -- Executing the buffet -- Appetizers and hors d'oeuvre -- Soups, salads, vegetables -- Pasta, polenta, rice, and potato -- Meat, chicken, and fish -- Bread, brunch, and dessert -- Sauces, salsas, relishes, and vinaigrettes.
Includes bibliographical references index.
Keywords: Buffets (Cooking); Food presentation