The Big Book of Holiday Cuisine. Banquet, buffet, gala dinner. Let's learn the secrets of catering

Receiving guests - be it a home celebration with loved ones or a stylish gala dinner in a cafe, restaurant, hotel - is a responsible process in which it is necessary to provide for many nuances: from creating a menu taking into account the format of dishes, composition, quantity of products, conditions and shelf life to impeccable preparation and beautiful, spectacular presentation. For those who want to meet the most demanding demands of their friends or clients, creating a festive mood for people and receiving sincere gratitude in return, this book was written.
You will get acquainted with ideas for selecting products for portioned snacks and cooking techniques, learn how to prepare basic dishes, flatbreads and pancakes, sauces, seasonings and creams, make pastries, sausages and ballotins. A separate chapter presents delicious recipes for the buffet menu: these are mini custard cakes, canape skewers, sandwiches, foie gras skewers with mango and gingerbread bread, beef skewers with gastrik sauce, hot mini-burgers with beef, mini-burgers with chicken and carrot and cabbage salad, Religieuse cakes with bell pepper cream, Paris-Brest cakes with goat cheese and pesto, scallops with saffron sauce, gazpacho with tomatoes and strawberries, macaroons with chocolate, mini cakes Saint-Honoré, pineapple panna cotta and other appetizers and desserts.
The glossary contains menu options for a buffet table - from aperitif to lunch and evening, illustrates the basic techniques and stages of preparation, features of cleaning, slicing, chopping products, heat treatment and related processes. The recipes, tips and ideas contained in this book will help you make your holiday reception bright and unforgettable!

Mélanie Dupuis is a bestselling French cookery author. She began her career under the guidance of chef Hélène Darroze, winner of several Michelin stars, and worked as a culinary specialist at the elite Parisian Costes Hotel and at the Nomad Food & Design catering chain. The scientific editor of the book is Anne Kazor, founder of Cuisine Innovation, food industry engineer and molecular gastronomy specialist.