The Basic Dishes of the Caterer's Repertoire.
This volume includes the basic of most classic dishes in the repertoire of the Professional Caterer. All of these basic preparations are versatile and have many variations:
- from the most simple to very complex
- from economical to luxurious
These dishes adapt to the different methods of sale that involve the caterer:
- Specialty food store
- Small, informal restaurant
- Buffets and receptions
- Off-premise catering
- Supplying restaurants
