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    Food Presentation Secrets: Styling Techniques of Professionals (Hardback) By (author) Cara Hobday, By (author) Jo Denbury, By (photographer) Dr Rob White

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    Description"A practical guide to adding that professional flourish to any dish." "Food Presentation Secrets" provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients. Five comprehensive sections reveal the techniques, tools, ingredients and designs used by chefs in fine restaurants. Step-by-step illustrations show how to assemble the garnishes, and each is graded in difficulty from one to five. Handy checklists, tip boxes and identifier directories explain the best ways to use the different garnishes. The features include: How and why to garnish, history of garnishing, modern garnish styles Essential cooking tips and rules of presentation The aesthetics of plate styles and shapes Useful tools and essential knives Core garnishing techniques using sauces, gravies, oils, salsas, pestos, foliage, flowers, fruit, vegetables, flour-based garnishes, dairy, sugars, pastries, ices, chocolate and textures "Food Presentation Secrets" rivals a professional culinary course and will give all cooks the confidence to create attractive designs for any type of menu.


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  • Full bibliographic data for Food Presentation Secrets

    Title
    Food Presentation Secrets
    Subtitle
    Styling Techniques of Professionals
    Authors and contributors
    By (author) Cara Hobday, By (author) Jo Denbury, By (photographer) Dr Rob White
    Physical properties
    Format: Hardback
    Number of pages: 176
    Width: 206 mm
    Height: 208 mm
    Thickness: 18 mm
    Weight: 658 g
    Language
    English
    ISBN
    ISBN 13: 9781554074914
    ISBN 10: 1554074916
    Classifications

    BIC subject category V2: GBC
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 02
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    B&T Modifier: Text Format: 40
    Warengruppen-Systematik des deutschen Buchhandels: 14100
    B&T Approval Code: A97406000
    BISAC V2.8: CKB023000, CKB071000
    LC subject heading:
    DC21: 641.819
    DC22: 641.819, 641.8/19
    LC classification: TX740.5 .H63 2010
    LC subject heading:
    Illustrations note
    colour illustrations, frontispiece
    Publisher
    FIREFLY BOOKS LTD
    Imprint name
    FIREFLY BOOKS LTD
    Publication date
    19 February 2010
    Publication City/Country
    Ontario
    Author Information
    Cara Hobday has been a professional food journalist and stylist for 14 years and is the author of a number of cookbooks. Jo Denbury is a freelance journalist, stylist and writer based in London, England.
    Review quote
    As any chef will tell you, if you want to bore your dinner guests silly then serve them a plate of monochromatic slop devoid of visual acuity. A formless, flaccid tuna casserole comes quickly to mind. What this clever book does (one hopes) is inspire you to elevate ordinary dishes into works of art with simple tips, instructions and recipes for more than 100 sweet, savoury and colourful garnishes. (You could tart up that casserole with some quickly sculpted vegetables, for example.) Five sections show techniques, tools, ingredients and designs used by chefs in hoitytoity restaurants that you can apply at home, with step-by-step photos showing exactly how to do it. With a few basic skills, you too can serve food with flair and impress everyone.--Byron Eade"Ottawa Citizen" (11/25/2010)