Today, catering has little in common with uncomfortable canteens and culinary specialists of ten years ago. They were replaced by new establishments with menus that can surpass restaurant ones in variety. The consumer is spoiled for attention, and his choice falls on that institution where the democratic price tag is combined with tasty, varied and modernly served food. Especially for this book, the chefs of the best restaurants have developed recipes that will perfectly fit into the canteen format without losing restaurant quality.