Home of BHLWS > Research Topics > Research Topics: Cooking > Book #11

 

Title	Author	# of Pages
The Art of Buffet Entertaining	Diana von Welanetz	228

Contents

Planning and Serving a Buffet    (p. 1)
The Buffet Menus: Choose-Your-Own-Omelette Buffet    (p. 17)
The 40-Ingredient, Made-Your-Own-Salad Buffet    (p. 31)
Creamy Cannelloni or Quiche Luncheon Buffet    (p. 41)
Exotic Curry and Chutney Buffet    (p. 57)
Continental Al Fresco Picnic Pie Buffet    (p. 77)
Lavish Italian Summertime Buffet    (p. 87)
Mexican Fiesta Buffet    (p. 103)
Five-Sauce Spaghetti Feast    (p. 121)
The Four Seasons Buffet    (p. 137)
Olde English Roast Beef Buffet    (p. 151)
Casual Open House Finger-Food Buffet    (p. 171)
Elegant Open House, Campagne-to-Cassoulet Buffet    (p. 187)
Winter's Eve Chili and Chowder Buffet    (p. 203)
Appendix    (p. 213)