by St. Laurent, Georges C., Holden, Chet

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ISBN-13: 9780471818748
ISBN: 0471818747
Publisher: Wiley & Sons, Incorporated, John

AUTHOR

St. Laurent, Georges C., Holden, Chet

SUMMARY

Buffets: A Global Perspective. Herbs & Spices: The Bark is the Bite. Appetizers: A Time and a Place. Salads: A Time for All Seasons. Soups: International Pride. Meats: A Culinary Road Map. Seafood: Lean, Leaner, Leanest. Poultry: Birds of a Feather. Side Dishes: Of Cabbages and Kings. Desserts: Sweet Dreams. Brunch: What2s in a Name? Equipment: The Right Stuff. Buffet Layout: The Master Plan. Appendixes. Index.St. Laurent, Georges C. is the author of 'Buffets: A Guide for Professionals' with ISBN 9780471818748 and ISBN 0471818747.

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