Master chef Andreas Miessmer has channelled his years of experience into this book for professionals. He gives a comprehensive guided tour through the world of "The Cold Buffet", with valuable tips, recipes, and working guidelines

The heart of The Buffet is its detailed instructions on preparing the finest of delicacies. The instructions are accompanied by attractively detailed color photo sequences.

The book also includes pracrical examples of cost calculation, instructions for production planning, and even checklists for cost accounting and evaluation of customer satisfaction. The professional preparation and organization of festive buffets is explained in detail.

The Buffet handbook is a valuable working guide for both newcomers and experienced professionals.

Contents

• Organization and Planning
• Kitchen Techniques and Tools
• Basic Recipes
• Techniques and Recipes
• Cold Sauces for the Buffet
• Delicate Salads
• Garnishes and Butter Preparations
• Canapés and Croutons
• Entrées and Soups
• Creative Buffet Platters
• Delicate Cheese Platters and Tasty Cheese Snacks
• Reports from Daily buffet Routine
• Form Sheets for Buffet Organization
• Glossary of Terms and Index

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