The buffet • publisher Matthaes | number of pages 264

Author. Andreas Miessmer Organizing high-quality, professional buffets and making them appealing is an art that can only succeed with creativity and solid specialist knowledge. The award-winning master chef Andreas Miessmer has incorporated his years of experience into this textbook and comprehensively prepared the range of topics "cold buffet" with valuable suggestions, recipes and working aids. The heart of the book is the detailed description of the preparation of the finest delicacies. The variety of recipes in the individual chapters consists of: appetizers and soups, delicatessen salads, cold sauces to the buffet, trimmings and butter preparations, canapés and crostini, noble plate creations, delicious cheese platters, spicy cheese snacks and tasty cheese preparations. Important steps in the production of farces, terrines, pies, parfaits, mousses, jellies and showpieces are explained in detailed picture sequences. With practical examples for cost calculation, helpful instructions for production planning up to checklists for cost accounting and evaluation of customer satisfaction, the professional preparation and organization of a festive buffet is explained in detail. Equipped with excellent color illustrations, this handbook offers professionals as well as beginners a valuable tool that encourages their own creations and serves as a guide and reference book around the theme "Cold buffet" Awards: Silver medal of the GAD 264 pages Format: 21.5 x 27.5 cm ISBN 978-3-87516-680-4 3rd edition 2004