Lepp Emil (1 results)
Language: English
Published by National Educational Media Inc., 1981
- Softcover
- Signed
Seller: E Ridge Fine Books, Lake Elsinore, CA, U.S.A.E Ridge Fine Books
Contact seller5-star sellerAssociation member: IOBA
Condition: Used - Very good
£ 19.15
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Add to basketSoft cover. Condition: Very Good. Signed by Author. White comb binding, intact. Modest edge wear. 254 pages. Recipes are listed within their respective section; The Buffet section is cross-referenced with section and item numbers. Emil Lepp was widely recognized as an authority in the field of culinary arts and club management w…orking in his early career at hotels, restaurants, clubs etc., in both Germany and the United States. He was the Executive Chef, and then General Manager of the Hillcrest Country Club in Los Angeles for over 30 years. A long-time advisor for the Lost Angeles Trade-Technical College Culinary Arts Division, he was on of the founders of National Educational Media, Inc. International Menu and Party Planner is "a helpful guide for managers, catering managers, chefs, dietitians, hosts, owners and food processors. It has been designed primarily for the purpose of choosing practical items in planning menus for various events. prepared by myself for my personal use while serving for many years as executive chef in prestigious establishments." (From the introduction) Approximately 1000 menu items. Table of Contents: About the Author; Preface: Introduction to Menu Planning; Cocktails, Hors d' Oeuvre and Cold Starters; Relishes; Soups; Fish and Shell Seafood; Beef Entrees; Lamb Entrees; Pork Entrees; Veal Entrees; Poultry; Egg Dishes; Special Entrees; Fresh Vegetables; Cold and Hot Combination Sandwiches; Cold Buffet Items; Pastas, Legumes, and Risotto; Sauces and their Uses; Dressings; Desserts; Sample Luncheon Entrees; Sample Dinner Menus; Continental Menu Suggestions; International Menu Items; Garnishes; Accompanying Wines; Party Checklist; Special Events Menus. Each section is indexed with numbered titles of each dish. The recipes are in paragraph form with ingredients given within the instruction, ie: Section 5 is Fish and Shell Seafood, item #27 is Oyster Stew in Cream, brief instruction is given with an expected understanding of technique and process. Personal inscription to the authors friend and signed by the author. ; 8vo. Signed by Author(s).
