Description
Handbook for professionals,
How to Plan, Organize and prepare Cold buffet.
-Step by Step pictures with detail explaination.
-Magnificient presentation of serve plate.
-Organisation and planning
-Kitchen techniques and tools
-Techniques and recipes
-Delicate Salads
-Garnishes and Butter preparations
-Canapés and Crostini
-Creative Platters
-Order Form for a Buffet
-Overview of buffet Dishes
-Production Plan for the Kitchen
-Time sheets ( evaluation )
265 pages
