The Big Book of Festive Cuisine: Banquet, Buffet, Gala Dinner. Learning the Secrets of Catering
39.99 €
Out of stock
Reception of guests - whether it is a home party in the circle of loved ones or a stylish gala dinner in a cafe, restaurant, hotel - is a responsible process, in which it is necessary to provide for many nuances: from drawing up the menu, taking into account the format of dishes, composition, quantity of products, conditions and shelf life to perfect preparation and beautiful, spectacular presentation. For those who want to meet the most demanding requests of their friends or clients, creating a festive mood and receiving in return sincere gratitude, this book is written.
You will get acquainted with the ideas of selection of products for portion appetizers and cooking techniques, learn to prepare the basics of dishes, flatbreads and pancakes, sauces, condiments and creams, make pastries, sausages and ballotines. A separate chapter presents gourmet recipes for buffet menus: these include custard mini-cakes, canapé kebabs, sandwiches, foie gras kebabs with mango and gingerbread bread, beef kebabs with gastrique sauce, hot beef mini-burgers, and mini-burgers with chicken and carrot and cabbage salad, Religieuse cakes with bell pepper cream, Paris-Brest cakes with goat cheese and pesto, scallops with saffron sauce, gazpacho with tomatoes and strawberries, macaron cookies with chocolate, St. Honoré mini cakes, panna cotta with pineapple and other appetizers and desserts. The glossary contains menu options for buffets from aperitif to dinner and evening meals, illustrating basic preparation techniques and steps, specifics on cleaning, slicing, chopping, heat treatment, and related processes. Recipes, tips and ideas in this book will help you make your holiday reception bright and unforgettable!
You will get acquainted with the ideas of selection of products for portion appetizers and cooking techniques, learn to prepare the basics of dishes, flatbreads and pancakes, sauces, condiments and creams, make pastries, sausages and ballotines. A separate chapter presents gourmet recipes for buffet menus: these include custard mini-cakes, canapé kebabs, sandwiches, foie gras kebabs with mango and gingerbread bread, beef kebabs with gastrique sauce, hot beef mini-burgers, and mini-burgers with chicken and carrot and cabbage salad, Religieuse cakes with bell pepper cream, Paris-Brest cakes with goat cheese and pesto, scallops with saffron sauce, gazpacho with tomatoes and strawberries, macaron cookies with chocolate, St. Honoré mini cakes, panna cotta with pineapple and other appetizers and desserts. The glossary contains menu options for buffets from aperitif to dinner and evening meals, illustrating basic preparation techniques and steps, specifics on cleaning, slicing, chopping, heat treatment, and related processes. Recipes, tips and ideas in this book will help you make your holiday reception bright and unforgettable!
See also:
- All books by the publisher
- All books by the author
- All books in the series Haute cuisine