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 Sucrés:
Sweet Buffets
by l'École Lenôtre

This volume covers all aspects of the sweet buffet, as well as "mignardises" or miniature cakes.

To optimize the recipes, many have been placed in a real buffet or cocktail situation, while at the same time respecting the quality and attractiveness of each one. Some are traditional in style, others modern and innovative.

Contents

• Organization of a Sweet Buffet

• Technology and Basic Preparations

• Individual Pieces

• Hot and Cold Desserts

• Large Pieces

• Children's Buffets

• Glossary

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