How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays. Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business Combines the business of running a catering operation with recipes and menus to provide inspiration

Conventional wisdom claims that the world is going broke, and that we must tighten our belts and accept poverty as the new normal. In a direct challenge to this view, Kimon Valaskakis, Professor of Economics, Futurist and former Canadian Ambassador to the OECD, claims the very opposite. Never in the history of civilization has Humanity been as rich as today. With an 70 trillion in world economic output for only 7 billion inhabitants of Planet Earth, there is a potential annual income of $10,000 per person. Instead, what we see is the juxtaposition of what he calls Buffets and Breadlines. A small percentage of the world population enjoys all-you-can-waste economic buffets, while the rest may be increasingly condemned to 1930s style breadlines. This gross mismanagement of the earths resources masquerades as scarcity, which is then used to justify harsh austerity policies hurting everyone except the very rich. If the analysis of this first book is indeed valid, much of present public policy is doomed to fail and bound to lead to counter-productive results for the world economy. Couched in a new, yet old, genre of a philosophic play, emulating the Socratic dialogues , this book, part of a trilogy, depicts the deliberations of two dozen fictional characters who meet in Corfu, to change the world in three weeks. The first book chronicles the findings of their first week, in colorful and dialectal style, with opposing ideas and opinions expressed, though in the friendly conviviality of a beautiful beach resort. The second and third books, which have yet to be published, will identify desirable alternatives to the status quo, and ultimately how do we get from here to there.

Hosting the perfect party can be daunting and stressful. This fabulous and inspiring book has all the information and recipes you will need to entertain with ease. Being prepared is the key to success and the book opens with a useful reference section. Advice is given on all the essentials, from deciding what type of party to host and making guest lists to estimating the food and drink requirements and creating the table stylings. The wonderful recipe selection includes elegant canapes such as smoked trout mousse in cucumber cups. Nibbles, dips and finger food are party treats that everyone enjoys and there are many exciting recipes to choose from, such as classic guacamole and potato skins with Cajun dip. Chapters on brunches, lunches and fork suppers include tasty dishes such as potato and red pepper frittata, and leek, saffron and mussel tartlets. The selection of special occasion dishes includes cider-glazed ham and rich game pie. There are also many no-fuss main meal recipes, such as Malaysian seafood stew and three-cheese lasagne. Formal occasions can be catered for with delicious dishes such as cappucino of Puy lentils, lobster and tarragon or goat's cheese souffle. Of course, no party would be perfect without an irresistable dessert: choose from frozen Grand Marnier souffles and iced lime cheesecake From the moment you send the first invitation to washing up the last glass, this practical and inspiring book will make your party one to remember.

The son of legendary investor Warren Buffet relates how he set out to help nearly a billion individuals who lack basic food security through his passion of farming, in forty stories of lessons learned.

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