The professional caterer series / by Denis Ruffel ; assisted by Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet ; translated by Anne Sterling

Author: Ruffel, Denis
Published: New York, N.Y. : Van Nostrand Reinhold, 1990-
Physical Description: volumes : color illustrations ; 30 cm

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Contents

v. 1. Pastry hors d'oeuvres, assorted snacks, canapes, centerpieces, hot hors d'oeuvres, cold brochette's -- v. 2. Individual cold dishes, pates, terrines, galatines, and ballotines, aspics, pizzas, and quiches -- v. 3. Croustades, quenelles, souffles, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic.

Subject(s)

Quantity cooking
Caterers and catering

ISBN

0442001398 (v. 1)

Note

Published simultaneously in French under title: L'Artisan traiteur cuisine froide.

View MARC record | catkey: 1133151