Buffets: a guide for professionals

Book Cover
Publisher:
Wiley,
Pub. Date:
[1986]
Language:
English
Description
An illustrated guide offering an international array of creative recipes, preparation techniques and festive serving themes for training and professional chefs and accomplished amateurs. Gives both test and service quantitites for every recipe. Building block approach demonstrates how basic preparation evolves into elaborate and unusual menu selections. Identifies food and spice groups, equipment and utensils. Includes more than 300 recipes, including 50 international soups.
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Contributors:
ISBN:
9780471818748
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Grouping Information

Grouped Work IDae2d1439-3549-ef4d-5a2f-a98a20630d01
Grouping Titlebuffets a guide for professionals
Grouping Authorst laurent georges c
Grouping Categorybook
Last Grouping Update2019-07-01 01:45:15AM
Last Indexed2019-11-17 03:09:20AM

Solr Details

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auth_author2Holden, Chet.
authorSt. Laurent, Georges C.
author2-roleHolden, Chet.
author_displaySt. Laurent, Georges C
available_at_cmcCMC Steamboat Campus
detailed_location_cmcCMC Steamboat Campus
display_description
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format_cmcBook
idae2d1439-3549-ef4d-5a2f-a98a20630d01
isbn9780471818748
item_details
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last_indexed2019-11-17T10:09:20.239Z
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literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_cmcTX738.5 .S73 1986
owning_library_cmcColorado Mountain College
owning_location_cmcCMC Steamboat Campus
primary_isbn9780471818748
publishDate1986
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b10604017BookBooksEnglishWiley, [1986]xiv, 368 pages : color illustrations ; 23 x 29 cm.
recordtypegrouped_work
scoping_details_cmc
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b10604017.i19316525On ShelfOn Shelffalsetruetruefalsefalsetrue64, 65, 61, 62, 63
subject_facetBuffets (Cooking)
Quantity cooking
title_displayBuffets : a guide for professionals
title_fullBuffets : a guide for professionals / Georges C. St. Laurent, Jr., Chet Holden
title_shortBuffets
title_suba guide for professionals
topic_facetBuffets (Cooking)
Quantity cooking