Food Presentation Secrets: Styling Techniques of Professionals

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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  • Publisher: FIREFLY BOOKS LTD
  • Format: Hardback | 176 pages
  • Dimensions: 204mm x 206mm x 18mm | 660g
  • Publication date: 19 February 2010
  • Publication City/Country: Ontario
  • ISBN 10: 1554074916
  • ISBN 13: 9781554074914
  • Illustrations note: colour illustrations, frontispiece
  • Sales rank: 62,280

Product 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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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)