Definitive, One-of-a-Kind Buffet Book from C.H.I.P.S.
The Great Book of Buffets
by Rossano Boscolo
translated from the Italian edition
Since "Buffets and Receptions" went out of print
several years ago, there has not been a book of such importance and
magnitude published for the banquet and buffet professional...until now!
THE GREAT BOOK OF BUFFETS presents layouts and individual trays for numerous
types of buffets and details
each tray meticulously. More than 200 pages containing
beautiful full-color, full-page photographs of the buffets and trays. Additionally, step-by-step
color photos show the techniques used in preparation.
Major chapters:
- COCKTAIL BUFFET: Assorted Canapes. Tartlets.
Appetizers. Puff Pastries. Assortment of Battered and Fried Vegetables.
Cheese Mignon. Beignets and Quiches. New Cheeses Tarts. Biscuits.
Vegetable Appetizers. Strudel Appetizers. Liver Pate and Aspics.
- BUFFET LUNCH: First Courses. Fish. Meat.
- GALA BUFFET: Mollusk, Shellfish, and Terrines. Fish. Meat. Game.
- BASIC RECIPES: Gelatines. Bases and Sauces.
Sauces. Forcemeats.
Basic Doughs. Techniques for Decorating Buffets.
- PASTRY BUFFET: Cakes. Bite Sized Pastries. Assortment of Petit
Fours. Gala Mignon
Pastry. Crumb Desserts. Classic Pastry Bases. A Few Scientific Notes.
- Tools. Analytical Table of Contents. Index
SPECIAL OFFER!!
Buy
The Great Book of Buffets
by Rossano Boscolo (English Edition)
216 pages • 13" x 10" • $175.00 + shipping
select the following book FREE:
The Master Chef by Jean Conil
$49.95 value!
when ordering please specify Great Book of Buffets Special Offer
offer good while quantities last
Texas residents please add 6.75 % sales tax
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