The Professional Garde Manger: A Guide to the Art of the Buffet

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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 piece montees. Contains 600 mouth-watering recipes for buffet dishes including canapes, seafood, meats, vegetables, salads and cold sauces.

The Professional Garde Manger: A Guide to the Art of the Buffet 1996, Wiley, New York, NY

ISBN-13: 9780471106036

Hardcover

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