Author: Cara HobdayPublisher:
ISBN: 9789812751584
Category : Food presentation
Languages : en
Pages : 176
Book Description
Working the Plate
Author: Christopher StylerPublisher: John Wiley & Sons
ISBN: 047147939X
Category : Cooking
Languages : en
Pages : 212
Book Description
An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson. Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch. Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you'll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve. Discover the plating philosophies of these renowned chefs: Wayne Harley Brachman, Porter House, New York, NY Terrance Brennan, Artisanal, Picholine, New York, NY Andrew Carmellini, A Voce, New York, NY Suzanne Goin, Lucques, AOC, Los Angeles, CA Sharon Hage, York Street, Dallas, TX James Laird, Restaurant Serenade, Chatham, NJ Emily Luchetti, Farallon Restaurant, San Francisco, CA Tadashi Ono, Matsuri, New York, NY Kent Rathbun, Abacus, Jasper's, Dallas, Texas Marcus Samuelsson, Aquavit, Riingo, New York, NY
Food Presentation Technique (Garnishing and Decoration)
Author: Negi JagmohanPublisher: S. Chand Publishing
ISBN: 812193575X
Category : Business & Economics
Languages : en
Pages : 263
Book Description
Introduction 2. Food And Five Human Senses 3. Basic Elements Of Food Presentation 4. Presentation Food For Service 5. Garnishes And Decoration 6. Garnishing And Food Decoration 7. Food Preparation And Presentation Methods
Food Presentation
Author: Michelle ValigurskyPublisher: Schiffer Publishing
ISBN: 9780764334818
Category : Cooking
Languages : en
Pages : 0
Book Description
Artfully arranged food sets the stage for the senses come alive. Food that looks beautiful does tastes better! Personal chef and stylist Michelle Valigursky shares hundreds of tips and tricks restaurant chefs rely on to wow their guests. Her introduction builds on basic presentation techniques and creative ways to use ordinary household items. You'll quickly find yourself inspired and enabled to add drama, interest, and impact to your food presentation. Recipes and cooking suggestions are interspersed with over 230 color photos packed with ideas.
Modern Buffet Presentation
Author: Carol Murphy ClynePublisher: Wiley Global Education
ISBN: 1118805933
Category : Cooking
Languages : en
Pages : 384
Book Description
How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays. Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business Combines the business of running a catering operation with recipes and menus to provide inspiration
Author: Jo Denbury1,000 Food Art and Styling Ideas
Author: Ari BenderskyPublisher: Rockport Publishers
ISBN: 1610589408
Category : Photography
Languages : en
Pages : 320
Book Description
DIVWhether you’re a food photographer or a food lover, this book is sure to inspire you to create visually stunning dishes. 1,000 Food Art & Styling Ideas beautifully showcases 1,000 of the best food art presentations from around the world. From Italy to China to the United States, the photos highlight the best food art presentations each country has to offer, submitted by professional photographers, food stylists, chefs, and food bloggers. The succulent images will make your mouth water and inspire your next photo shoot—whether it’s a basic plate of pasta or a table full of pastries and parfaits. You’ll learn new techniques for staging your food to make it an out-of-world experience for your guests./divDIV/divDIVThis is a visual showcase designed to provide endless inspiration for anyone who loves food, styling, and photography./div
Author: Mario Jack LetoThe Larder Chef
Author: M J LetoPublisher: Routledge
ISBN: 0750668997
Category : Business & Economics
Languages : th
Pages : 370
Book Description
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Eleven Madison Park
Author: Will GuidaraPublisher: Little, Brown
ISBN: 0316191760
Category : Cooking
Languages : en
Pages : 385
Book Description
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
