Catering

A Guide to Managing a Successful Business Operation
2. Revised Auflage 2015
ISBN: 978-1-118-13797-0
Verlag: Turner Publishing Company

Buch, Englisch, 320 Seiten, Format (B × H): 195 mm x 244 mm, Gewicht: 695 g

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

Autoren/Hrsg.

Mattel, Bruce

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

Recipe Table of Contents vi

Preface viii

Acknowledgments xiii

Dedication and About the Author xiv

First Course/Appetizers: 237

Avocado and Crab Salad 238

Endive Salad with Roquefort and Walnuts 239

Chicken Satay 240

Grilled Vegetables with Mozzarella Cheese and Prosciutto 241

Heirloom Tomato and Goat Cheese Tart 243

Roasted Beet Salad 244

Warm Hudson Valley Salad 245

Wild Mushroom Vols-au-Vent 246

Shaved Fennel and Frisée Salad 247

Green Papaya Salad (Som Tam) 248

Sides: 249

Baby Carrots with Asparagus and Pearl Onions 249

Couscous with Currants and Pine Nuts 250

Farro with Winter Vegetables 251

Olive Oil and Chive Crushed Potatoes 252

Pomme Purée with Roasted Garlic 252

Potato and Celery Root Gratin 253

Ratatouille 254

Roasted Fingerling Potatoes 255

Saffron Rice Pilaf 256

Sautéed Broccoli Rabe 257

Soft Polenta 257

White Bean Ragoût 258

Soups: 259

Black Bean Soup 260

Summer Gazpacho 261

Minnesota Wild Rice Soup 262

New England Clam Chowder 263

Vegetarian Main Courses: 264

Risotto with Asparagus and Peas 266

Corn and Asiago Cheese Risotto Cake 267

Tortilla de Papas 269

Vegetarian Shepherd's Pie 270

Main Courses: 271

Beef Tenderloin with Bleu Cheese Crust 271

Duck Breast with Port Wine-Peppercorn Sauce 272

Herb-Crusted Salmon 274

Rack of Lamb Persillade 275

Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276

Desserts: 277

Almond-Anise Biscotti 278

Chocolate Pot au Crème 279

Tiramisù 281

Warm Chocolate Cake 282