| Record ID | marc_loc_updates/v39.i17.records.utf8:14628746:3115 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i17.records.utf8:14628746:3115?format=raw |
LEADER: 03115nam a22003018a 4500
001 2011010964
003 DLC
005 20110419121440.0
008 110311s2011 nju 001 0 eng
010 $a 2011010964
020 $a9780470484661 (hardback)
040 $aDLC$cDLC
042 $apcc
050 00 $aTX738.5$b.L46 2011
082 00 $a642/.4$222
084 $aCKB023000$2bisacsh
100 1 $aLeonard, Edward G.
245 10 $aModern buffets :$bblueprint for success /$cEdward G. Leonard.
260 $aHoboken, N.J. :$bWiley,$c2011.
263 $a1105
300 $ap. cm.
500 $aIncludes index.
520 $a"The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text"--$cProvided by publisher.
520 $a"Features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better"--$cProvided by publisher.
505 8 $aMachine generated contents note: Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;}Chapter 1: Evolution and Methodology of BuffetsChapter 2: Sensational BreakfastChapter 3: Lunches for All OccasionsChapter 4: Composition of Flavorful Salads with ImpactChapter 5: Dinners with FlairChapter 6: Elegant Finger FoodsChapter 7: From the GlassChapter 8: Small Plates, Big FlavorsChapter 9: The Art & Taste of PastryChapter 10: Old Buffet Favorites Made ElegantChapter 11: The Dine Around Concepts to RealityChapter 12: Working the CanvasChapter 13: Menu Concepts & Accentuating IdeasChapter 14: Where to Buy What You SeeChapter 15: From the Chef's Pantry--Recipes to Inspire and Build Upon.
650 0 $aBuffets (Cooking)
650 7 $aCOOKING / Methods / General$2bisacsh.
856 42 $3Cover image$uhttp://catalogimages.wiley.com/images/db/jimages/9780470484661.jpg