Catering and Garnishing

A range of titles for the professional caterer that include tips for centre pieces, garnishings and food techniques.


Product Image Item Name+ Price
Catering Like a Pro From Planning to Profit 2nd Edition

Catering Like a Pro From Planning to Profit 2nd Edition

HALVORSEN F
Essential information and how-to advice from the best in the business Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring...

$55.00




Catering Management

Catering Management

SCANLON, NANCY LOMAN
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of...

$100.00




Creative Ideas for Garnishing & Decorating

Creative Ideas for Garnishing & Decorating

BANGERT, ELISABETH
Kick your plating techniques up a notch with this exhaustive guide to garnishing and decorating. Ideal guide for those who regularly entertain guests. More than 330 images capture step-by-step procedures for quick and easy plate garnishes, including elaborate displays of canapes. A wide spectrum of ingredients and products, including fruits and vegetables, dairy, meat, chocolate, and marzipan demonstrate how creative you can be. There is also an...

$45.00




Croquembouche The Art and Technique

Croquembouche The Art and Technique

VENDEVILLE, JEAN-YVES
A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included...

$125.00




How to Grow Your Hospitality Business: A Guide for owners and Managers

How to Grow Your Hospitality Business: A Guide for owners and Managers

HAY, CELIA

$55.00




Modern Buffets Blueprint for Success

Modern Buffets Blueprint for Success

LEONARD, EDWARD G.
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...

$105.00




Modern Garde Manger

Modern Garde Manger

GARLOUGH, ROBERT
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four...

$178.00




Professional Pastry Chef - (Handling Fee and/or Freight charges may apply)

Professional Pastry Chef - (Handling Fee and/or Freight charges may apply)

Friberg, B

$100.00




Savoy Style: How to be the Perfect Host

Savoy Style: How to be the Perfect Host

SHERWOOD, JAMES B.
From the etiquette of afternoon tea to the classic rules of dressing for dinner, this book brings home a touch of Savoy style. In this delightful guide to entertaining Savoy-style, the world-renowned staff of London's most elegant hotel share the secrets behind everything from their specialty cocktails to recipes for the perfect hors d'oeuvres, decorations for a dinner party, and tricks to arranging the most attractive bouquet. Through a mixture...

$55.00





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