The Professional Caterer Series: Volumes 1 Through 4


All four volumes have dark green faux leatherette boards w/gilt lettering and black bookmark ribbons: Volume 1 (0442001398) - Pastry, Hors d'oeuvres, Mini-sandwiches, canapés, assorted snacks, hot hors d'oeuvres, cold brochettes, and centerpieces for buffets- 240 pp, blu glossy dj w/color pictorial front panel. Volume 2 (0442001401) - Individual cold dishes, pâtés, terrines, galantines and ballotines, aspics, pizzas and quiches, - 320 pp, pink-reddish orange glossy dj w/color pictorial front panel. Volume 3 (0442001428) - Croustades, Quenelles, Soufflés, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic - 320 pp, glossy purple-red color dj w/color pictorial front panel. Volume 4 (0442001436) - Meat and game, sauces and bases, planning, execution, display, and decoration for buffets and receptions - 320 pp, glossy pink-red-brown dj w/color pictorial front panel. The first volume of the series is a complete guide to cocktail foods and hors d'oeuvres. The second volume focuses on the eye-catching appetizers and light entrées that are the hallmark of the professional caterer. The third volume of the set presents teh classic French catering specialties that a touch of elegance and prestige to any catered affair. The final volume presents examples of elaborately prepared main dish of meat or game. The series closes by demonstrating how to comine the various delectables from all four volumes to create the perfect buffet for any occasion. couple of the dj have small chips on corner and volume one has triangular chip on top edge rear panel 1-1/2" x 1-1/2". This set is a heavy set and the shipping weight will be fifteen pounds.

Title: The Professional Caterer Series: Volumes 1 Through 4

Author Name: Ruffel, Denis assisted by Bilheux, Roland and Escoffier, Alain under the direction of Michalet, Pierre and translated by Sterling, Anne

Illustrator: Photos

Categories: Business, Cook Book,

Edition: First American Edition

Publisher: New York, NY, CICEM and Van Nostrand Reinhold: 1990

ISBN Number: 0442001398

ISBN Number 13: 9780442001391

Binding: Hardcover

Book Condition: Very Good

Jacket Condition: Good+

Type: Book

Size: 4to - over 11" - 13" Tall

Seller ID: 050554

Keywords: Cookbook Cook Book Recipes Cuisine Culinary Caterering