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The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text.
Edward G. Leonard, CMC, is Executive Chef at Westchester Country Club. He is formerly the president of the American Culinary Federation and is one of only 72 Certified Master Chefs worldwide.
Table of Contents
|Evolution and Methodology of Buffets|
|Lunches for All Occasions|
|Composition of Flavorful Salads with Impact|
|Dinners with Flair|
|Elegant Finger Foods|
|From the Glass|
|Small Plates, Big Flavors|
|The Art & Taste of Pastry|
|Old Buffet Favorites Made Elegant|
|The Dine Around Concepts to Reality|
|Working the Canvas|
|Menu Concepts & Accentuating Ideas|
|Where to Buy What You See|
|From the Chef's Pantry--Recipes to Inspire and Build Upon.|
|Table of Contents provided by Publisher. All Rights Reserved.|