A specialist in the organization of buffets, the world-famous school passes on its know-how in the field: practical advice on management, technology, hygiene, basic recipes (gravies, roux, stuffings, pastries and dough's) and decoration.

 

You will be deliciously seduced by the many recipes it presents, abundantly illustrated with step-by-step photos of terrines, larges pieces and canapes, hot or cold.

 

Brunch Buffets will be a source of inspiration to supplement your own knowledge and ensure that your receptions are a perfect marriage of organization, taste and colour.

 

Brunch Buffets is ideally complemented by another book in the collection: Dessert Buffets which provides sweet recipes.

 

Written in both English / French, 126 pages