Clyne, Carol Murphy. <br/><br/>
Modern buffet presentation / 
Carol Murphy Clyne and Vincent Clyne ; photography by Francesco Tonelli. 
 - xv, 366 p. :  many colored illustrations ;  28 cm. 
<br/><br/>Includes bibliographical references index. 
<br/><br/>Mise en place -- Designing the buffet -- Buffet stations : equipment, service, and setup -- Executing the buffet -- Appetizers and hors d'oeuvre -- Soups, salads, vegetables -- Pasta, polenta, rice, and potato -- Meat, chicken, and fish -- Bread, brunch, and dessert -- Sauces, salsas, relishes, and vinaigrettes. 
<br/><br/> College of Business and Accountancy 
<br/><br/><label>ISBN: </label>9780470587843 (cloth : alk. paper) 
<br/><br/><label>LCCN: </label>2012017361 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Buffets (Cooking)<br/>Food presentation.
<br/><br/><label>LC Class. No.: </label>TX738.5  / .C56 2015 
<br/><br/><label>Dewey Class. No.: </label>642/C62