This edition is a comprehensive guide to the management of dining and entertainment. It is designed for training VIP - restaurant staff (managers, cooks, waiters, bartenders, confectioners).
The book provides valuable information for the preparation of restaurant staff in the first section where present basic knowledge management processes restoranyorstvoto. In the second section the author has gathered topics of appetizers and main dishes, and in the third section presents the VIP-restaurants and culinary tourism, as well as guidelines for the development of culinary tourism. Here is given much space to the most famous and specific cuisines. Set out the rules and standards for VIP service at sites of culinary tourism.
Section Four is dedicated to "New Bulgarian cuisine - recipes by modern standards," Where are the recipes for hot appetizers, desserts and more. Application № 1 and № 2 in the book have accumulated vast information about European cuisine with dozens of different recipes and ideas as well as culinary continent. Dozens of recipes from Italian, French, Hungarian, Russian, German, Indian, Japanese, English, Scandinavian, Portuguese, Romanian, Arabic, Austrian, Greek, Mexican and more. Kitchens are a challenge to both experienced and novice to master chefs or simply lovers of good food who are always ready to learn and experiment.
What are the veal schnitzel with a sauce of capers; Is subordinate baked dishes of Balkan flavor; Does brandy for Alsatian cabbage; how cheese can podnesem Milan Soup "Minestrone" What's paprika in "Segedinskiya goulash" how to prepare lobster in Portuguese; Is it easy lemon pudding; what is this "frog in the pond"; what garnish Andalusian steaks; Is it delicious cold soup of cherries ... There are dozens of known and unknown recipes offered in the book Asen Chaushev hoping that everyone - from the manager to the cook, from waiter to bartender animation to confectioner need to know and follow the rules to know the high quality of higher restaurant.
The book provides valuable information for the preparation of restaurant staff in the first section where present basic knowledge management processes restoranyorstvoto. In the second section the author has gathered topics of appetizers and main dishes, and in the third section presents the VIP-restaurants and culinary tourism, as well as guidelines for the development of culinary tourism. Here is given much space to the most famous and specific cuisines. Set out the rules and standards for VIP service at sites of culinary tourism.
Section Four is dedicated to "New Bulgarian cuisine - recipes by modern standards," Where are the recipes for hot appetizers, desserts and more. Application № 1 and № 2 in the book have accumulated vast information about European cuisine with dozens of different recipes and ideas as well as culinary continent. Dozens of recipes from Italian, French, Hungarian, Russian, German, Indian, Japanese, English, Scandinavian, Portuguese, Romanian, Arabic, Austrian, Greek, Mexican and more. Kitchens are a challenge to both experienced and novice to master chefs or simply lovers of good food who are always ready to learn and experiment.
What are the veal schnitzel with a sauce of capers; Is subordinate baked dishes of Balkan flavor; Does brandy for Alsatian cabbage; how cheese can podnesem Milan Soup "Minestrone" What's paprika in "Segedinskiya goulash" how to prepare lobster in Portuguese; Is it easy lemon pudding; what is this "frog in the pond"; what garnish Andalusian steaks; Is it delicious cold soup of cherries ... There are dozens of known and unknown recipes offered in the book Asen Chaushev hoping that everyone - from the manager to the cook, from waiter to bartender animation to confectioner need to know and follow the rules to know the high quality of higher restaurant.
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