Food Presentation Secrets

Food Presentation Secrets


  • Release: 2010
  • Publisher: Firefly Books Limited
  • Price: FREE
  • File: PDF, 176 page
  • ISBN: 1554074916
GET EBOOK

Showcases a range of garnishing and food-styling ideas for a variety of menus.

Food Presenting Secrets

Food Presenting Secrets


  • Release: 2010
  • Publisher: Apple Press
  • Price: FREE
  • File: PDF, 176 page
  • ISBN: 1845433351
GET EBOOK

Create food that is dressed to impress with this collection of great-looking contemporary garnishing ideas. Packed with tips and expert instruction, this book allows you to choose from more than one hundred realistically achievable garnishing ideas. An introductory section provides information on food presentation skills, including choice of plate, positioning of food and colour coordination, as well as tips about equipment and useful gadgets. All the garnishes are designed to be deliciously edible and are composed from everyday, natural ingredients. Whether you’re a complete beginner or a seasoned, professional cook, this jargon-free manual guides you through the creation and uses of garnishes for all kinds of menus. About the authors Jo Denbury is a freelance journalist, stylist and writer based in London. She was Features Director for Elle Decoration, Associate Editor of Telegraph Magazine, and Editor of Coast Magazine. She has written regularly on food for Source Magazine and Sunday Time's Style. Cara Hobday has been a professional food journalist and stylist for 14 years and is the author of a number of cookery books, most recently Kids' Healthy Lunchbox.

Food Presentation Secrets

Food Presentation Secrets


  • Release: 2010
  • Publisher:
  • Price: FREE
  • File: PDF, 176 page
  • ISBN: 1845664035
GET EBOOK

Create food that's dressed to impress with this collection of great food styling ideas. A practical guide to presenting all kinds of dishes makes it easy to add a professional finish to your cuisine.

Working the Plate

Working the Plate


  • Release: 2006-09-25
  • Publisher: John Wiley & Sons
  • Price: FREE
  • File: PDF, 200 page
  • ISBN: 9780471479390
GET EBOOK

"Working the Plate includes several examples of each plating style. 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." "With this overview of popular plating styles, you'll see how you can vary approaches and add a distinctive dash of elan and panache to the dishes you serve."--BOOK JACKET.

Culinary Artistry

Culinary Artistry


  • Release: 1996-11-04
  • Publisher: John Wiley & Sons
  • Price: FREE
  • File: PDF, 448 page
  • ISBN: 9780471287858
GET EBOOK

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

The New Art of Cooking

The New Art of Cooking


  • Release: 2018-06-28
  • Publisher: Bloomsbury Publishing
  • Price: FREE
  • File: PDF, 344 page
  • ISBN: 9781408886724
GET EBOOK

For food that's as beautiful as any photograph - and tastes every bit as good as it looks. 'A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes' The Sunday Times Magazine 'This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold' Michel Roux, O.B.E. It's true that 'we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too.

1 000 Food Art and Styling Ideas

1 000 Food Art and Styling Ideas


  • Release: 2013-12
  • Publisher: Rockport Pub
  • Price: FREE
  • File: PDF, 320 page
  • ISBN: 9781592538591
GET EBOOK

An inspiring journey into the world of culinary art, 1,000 Food Art & Styling Ideas showcases food styling photos by photographers, food stylists, chefs, and bloggers from around the world.

The Food Stylist s Handbook

The Food Stylist s Handbook


  • Release: 2017-08-01
  • Publisher: Simon and Schuster
  • Price: FREE
  • File: PDF, 320 page
  • ISBN: 9781510721180
GET EBOOK

Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks and foodies alike who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit of food and more the work of an artisan. With Denise and coauthor Cindie Flannigan’s help, you’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful in the business, and—most importantly—how to craft and style food (and products that appear to be food) so it all looks delicious from every angle. This paperback edition of The Food Stylist’s Handbook has been fully updated and revised to help current culinary professionals, armchair chefs, bloggers, and food photographers understand how to make every picture tell a story.

Food Presentation Technique  Garnishing and Decoration

Food Presentation Technique Garnishing and Decoration


  • Release: 2013
  • Publisher: S. Chand Publishing
  • Price: FREE
  • File: PDF, page
  • ISBN: 9788121935753
GET EBOOK

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