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Wine Collector Books > Wine Guides :
The Professional Garde Manger : A Guide to the Art of the Buffet
by:
Larousse, David Paul
Larousse, David Paul
Publisher:
John Wiley & Sons
Published:March 30, 1996
ISBN:0471106038
Format:Hardcover
Pages:440
John Wiley & Sons
Published:March 30, 1996
ISBN:0471106038
Format:Hardcover
Pages:440
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Description:
From Publishers Weekly
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN
Copyright 1996 Reed Business Information, Inc.
The publisher, John Wiley & Sons
An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough piece montees. Contains 600 mouth-watering recipes for buffet dishes including canapes, seafood, meats,... read more
Book Description
An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough pièce montées. Contains 600 mouth-watering recipes for buffet dishes including canapés, seafood, meats, vegetables, salads and cold sauces.
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN
Copyright 1996 Reed Business Information, Inc.
The publisher, John Wiley & Sons
An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough piece montees. Contains 600 mouth-watering recipes for buffet dishes including canapes, seafood, meats,... read more
Book Description
An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough pièce montées. Contains 600 mouth-watering recipes for buffet dishes including canapés, seafood, meats, vegetables, salads and cold sauces.
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