Posted by avril rustage-johnston on October 04, 1999 at 00:13:36 :
I would be glad of suggestions for books giving advice on
food presentation and other matters such as how to hold
prepared foods.
I don't really need recipes (god knows!) but I'm often
at a loss as to whether such-and-such can be prepared
several hours in advance of service, or how to present
a dish to best advantage (I only serve buffet-style).
Any suggestion will be gratefully received.