Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

Les Buffets Salés:
Savory Buffets
by l'École Lenôtre

This volume is an abundant source of ideas and inspiration for receptions and buffets. It stresses the decoration and presentation of the buffet, presenting the "opening parade" for the guest.

Chefs and banquet and catering managers will welcome this addition to their library. It will be used as a repertoire of ideas when planning events. Good source books for planning buffets are few, and this is one of the few.

Contents

• Basic Preparations

• Decorations

• Terrines and Large Pieces

• Canapés

• Organization, Arrangement and Enhancement

• Culinary Technology and Basic Hygiene

• Glossary

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