TY  - BOOK
AU  - Larousse,David Paul
TI  - The professional garde manger: a guide to the art of the buffet 
SN  - 0471106038
AV  - TX820 .L37 1996
U1  - 641.79 20
PY  - 1996///]
CY  - New York
PB  - Wiley
KW  - Quantity cooking
KW  - Cold dishes (Cooking)
KW  - Garnishes (Cooking)
KW  - Buffets (Cooking)
N1  - Includes index; Includes indexes; 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
N2  - "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
UR  - http://catdir.loc.gov/catdir/bios/wiley042/95041073.html
ER  -