The Big Book of Festive Cuisine. Banquet, Buffet, Gala Dinner. Discover the Secrets of Catering.

Welcoming guests - whether it's a home celebration with loved ones or a stylish gala dinner at a cafe, restaurant, or hotel - is a responsible process that requires considering many nuances: from creating a menu taking into account the format of dishes, ingredients, quantity of products, storage conditions, and shelf life to impeccable preparation and beautiful, impressive presentation. For those who wish to meet the most demanding requests of their friends or clients, creating a festive atmosphere for people and receiving sincere gratitude in return, this book is written. You will learn about ideas for selecting products for individual appetizers and culinary processing techniques, how to prepare the basics of dishes, flatbreads and pancakes, sauces, seasonings, and creams, baking, sausages, and ballotines. An entire chapter presents exquisite recipes for a buffet menu: cream puffs, canapé skewers, sandwiches, foie gras and mango skewers with gingerbread, beef skewers with gastrique sauce, hot mini beef burgers, mini chicken burgers with carrot and cabbage salad, Religieuse pastries with bell pepper cream, Paris-Brest pastries with goat cheese and pesto, scallops with saffron sauce, gazpacho with tomatoes and strawberries, macaron cookies with chocolate, Saint-Honoré mini cakes, panna cotta with pineapple, and other appetizers and desserts. The glossary includes menu options for a buffet - from appetizers to lunch and dinner, illustrating the main techniques and stages of preparation, the specifics of cleaning, slicing, and processing products, thermal treatment, and related processes. The recipes, tips, and ideas presented in this book will help you make hosting guests a bright and unforgettable experience! Melanie Dupuy is a French author of culinary bestsellers. She began her career under the guidance of chef Hélène Darroze, a holder of several Michelin stars, worked as a chef at the elite Parisian hotel Costes, and at the catering company Nomad Food & Design. The scientific editor of the book is Ann Cazor, founder of Cuisine Innovation, a food industry engineer, and a molecular gastronomy specialist.