Bibliothèque

The modern baker confectioner and caterer Vol. V

Auteur(s)
KIRKLAND John
Editeur
The Gresham Publishing Company
Bibliothèque(s)
Boulangerie, Pâtisserie, Traiteur
Parution
1909
ISBN
NC
Boutique
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The modern baker confectioner and caterer Vol. V

Résumé

Menu dishes

Chapter XXXIV. The preparation of a boar's head
Chapter XXXV. Vegetable and fruit salads
Chapter XXXVI. Vegetables for garnishing and second-course dishes
Chapter XXXVII. Puddings and sweets
Chapter XXXVIII. Sweet sauces for puddings

Light refreshments

Chapter XXXIX. Wine cups and iced light refreshments
Chapter XL. Sandwiches and savoury rolls

Outside catering

Chapter XLI. The confectioner-Caterer
Chapter XLII. Estimating and hiring
Chapter XLIII. Arranging the tables
Chapter XLIV. Estimating for teas, luncheons, ball sippers, &c.
Chapter XLV. Sample menus

Restaurant catering

Chapter XLVI. The restaurant kitchen
Chapter XLVII. The management of a restaurant
Chapter XLVIII. Luncheon and tea rooms
Chapter XLIX. Bakery ovens
Chapter L. Fuels : Their composition and heating values
Chapter LI. Machinery in the bakery
Chapter LII. Confectionery machinery
Chapter LIII. Power-Gas and oil engines
Chapter LIV. Electric motors