Larousse, David Paul,  1949- <br/><br/>
The professional garde manger :  a guide to the art of the buffet / 
David Paul Larousse. 
 - xiv, 423 pages, 32 unnumbered pages of plates :  illustrations (some colour) ;  26 cm 
<br/><br/> Includes index.  Includes indexes. 
<br/><br/> Cold Sauces and Marinades --  Cold Soups --  Canapes --  Savory Pastries --  Salads and Vegetables --  Aspic, Chaud-Froid, and Timbales --  Cheese and Eggs --  Finfish and Shellfish --  Charcuterie and Smoking --  Pates and Terrines --  Centerpieces --  Appendices. 
<br/><br/> "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 pi?ce mont?es. Contains 600 mouth-watering recipes for buffet dishes including canap?s, seafood, meats, vegetables, salads and cold sauces."--Publisher description. 
<br/><br/><label>ISBN: </label>0471106038 9780471106036 
<br/><br/><label>LCCN: </label>95041073 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Cold dishes (Cooking)<br/>Garnishes (Cooking)<br/>Buffets (Cooking)
<br/><br/><label>LC Class. No.: </label>TX820  / .L37 1996 
<br/><br/><label>Dewey Class. No.: </label>641.79