The buffet

Organising high-quality professional buffets is an art that demands creativity and expertise. Master chef Andreas Miessmer, a multi-award winner, shares his extensive experience in this comprehensive guide for professionals. The book offers an in-depth exploration of "The Cold Buffet," featuring valuable tips, recipes, and practical guidelines. Central to the book are detailed instructions for preparing exquisite delicacies across various chapters, including entrées, soups, salads, cold sauces, garnishes, canapés, creative platters, and cheese spreads. Attractively illustrated photo sequences highlight essential steps for making dressings, terrines, pâtés, parfaits, mousse, jellied meats, and centrepieces. Additionally, the book provides practical examples of cost calculation, production planning, and checklists for cost accounting and customer satisfaction evaluation. It thoroughly explains the professional preparation and organisation of festive buffets. With its excellent colour photographs, this handbook serves as a valuable resource for both newcomers and seasoned professionals, inspiring creativity while acting as a comprehensive guide to all aspects of "The Cold Buffet."