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Clyne, Carol Murphy

Modern buffet presentation Carol Murphy Clyne and Vincent Clyne ; photography by Francesco Tonelli. - Hoboken, N.J. Wiley c2015. - xv 366 p. ill. 29 cm.

Includes index.

Mise en place -- Designing the buffet -- Buffet stations : equipment, service, and setup -- Executing the buffet -- Appetizers and hors d'oeuvre -- Soups, salads, vegetables -- Pasta, polenta, rice, and potato -- Meat, chicken, and fish -- Bread, brunch, and dessert -- Sauces, salsas, relishes, and vinaigrettes.

ISBN: 9780470587843 (cloth : alk. paper)

LCCN: 2012017361

Subjects--Topical Terms:
Food presentation.
Buffets (Cooking).

LC Class. No.: TX738.5 / .C56 2015

Dewey Class. No.: 642