Sarawak State Library -

Modern buffets

Call no.: : 642.4 LEO
Author: : Edward G. Leonard, CMC
Contributor: : Nurrul Azzila Binti Abdul Rasid
Summary: Modern buffets book is written by Certified Master Chef Edward G. Leonard, CMC. He is currently vice president & corporate chef, Le Gordon Bleu North America and one of only 66 certified Master chefs worldwide. He was past President of American Culinary Federation. He has been recognized for his contributions to the field with many awards, including: the Sante Magazine’s Culinarian of the Year Award; induction into the Cordon D’Or Hall of Fame; Lt. General John D. McLaughlin AAC Educational Award; American Academy of Chefs Chairman’s Medal and the Maitre D’Honneur by the Antonin Careme society. Modern buffets book is more elegant and streamlined than its predecessors, offering quality food that has been prepared in batches and presented to the customer fresh and full of flavor. Personally, i think that this book is well organized and sufficient information in order to provide an understanding of the buffet’s evolution, introduce new ways of preparing and presenting buffet dishes. This book concludes with set up and display suggestions that will make your buffets from the mundane to the modern. In addition, modern buffets book contains chef’s foundation recipe so that readers can use to build or enhance their buffet dishes.