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Product Identifiers
PublisherHarperCollins
ISBN-10047147939X
ISBN-139780471479390
eBay Product ID (ePID)28038265078
Product Key Features
Book TitleWorking the Plate : the Art of Food Presentation
Number of Pages208 Pages
LanguageEnglish
TopicMethods / Garnishing & Food Presentation, Methods / General
Publication Year2006
IllustratorYes
GenreCooking
AuthorChristopher Styler
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight36.3 Oz
Item Length9.2 in
Item Width9 in
Additional Product Features
Intended AudienceTrade
LCCN2005-015433
Dewey Edition22
ReviewsIn the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries. -Steven G. Fullwood, Schomburg Ctr. Lib., New York ( Library Journal , October 15, 2006) "Professional and home cooks…can take culinary presentation to the next level by learning the secrets of contemporary food styling." ( Cakes & Sugarcraft , Autumn 2007) "Professional and home cooks who are passionate about food can take culinary presentation to the next level…" ( Inspired by Food, Summer 2008) "...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008), "...this is no ordinary cookbook...it is a compilation of ideas" ( Library Journal , October 15, 2006) "Professional and home cooks…can take culinary presentation to the next level by learning the secrets of contemporary food styling." ( Cakes & Sugarcraft , Autumn 2007) "Professional and home cooks who are passionate about food can take culinary presentation to the next level…" ( Inspired by Food, Summer 2008) 'A solid reference work to an often-ignored or glossed over subject.' (Yum.fi. April 2012), In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries. --Steven G. Fullwood, Schomburg Ctr. Lib., New York (Library Journal, October 15, 2006) "Professional and home cooks...can take culinary presentation to the next level by learning the secrets of contemporary food styling." (Cakes & Sugarcraft, Autumn 2007) "Professional and home cooks who are passionate about food can take culinary presentation to the next level..." (Inspired by Food, Summer 2008) "...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008), In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries. --Steven G. Fullwood, Schomburg Ctr. Lib., New York ("Library Journal," October 15, 2006), In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries. -Steven G. Fullwood, Schomburg Ctr. Lib., New York ( Library Journal , October 15, 2006) "Professional and home cooks...can take culinary presentation to the next level by learning the secrets of contemporary food styling." ( Cakes & Sugarcraft , Autumn 2007) "Professional and home cooks who are passionate about food can take culinary presentation to the next level..." ( Inspired by Food, Summer 2008) "...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008)
Dewey Decimal641.5
Table Of ContentIntroduction. The Minimalist. The Architect. The Artist. Contemporary European Style. Asian Influences. The Naturalist. Dramatic Flair. Desserts: Classic and Contemporary. Painting the Plate: Sauces and Techniques for Finishing Plates. Index.
SynopsisLong awaited by professional chefs, this gorgeous guide will also delight and inspire sophisticated home cooks. Acclaimed food stylist Christopher Styler identifies seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, and includes instructions, color how-to photos, and stunning finished plate photos for each., Feast your eyes. Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf.
LC Classification NumberTX652.S826 2006
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 21. Jun. 2017
A must reqd for any young chef or home cook looking to wow the family and guest.
I enjoyed the book very much. It was recommended by my culinary professor and it did not disappoint. I'm really inspired by the chefs story's, photos and techniques of plating. Since I opened the book I have been putting the methods that I've learned into practice.Bestätigter Kauf: JaArtikelzustand: Neu
- 02. Nov. 2020
Excellent illustration: the perfect art form
This is a great book for all cooks and Chefs alike. If Catering is your thing- this is the book, if you are starting up a new dine in diner this is the book. And for all the enthusiasts who just want to learn how to plate; this is the book.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 30. Sep. 2020
Amazing techniques for food presentation
I love the this book. Presentation on food is very important 😋 this book is amazing for any one who wants their food to look high classBestätigter Kauf: JaArtikelzustand: Gebraucht
- 14. Aug. 2017
Great item
Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 07. Sep. 2020
Great tool
It's valuable information for anybody in the industry.Bestätigter Kauf: JaArtikelzustand: Gebraucht
