Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
  • Food Presentation Secrets: Styling Techniques of Professionals
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Food Presentation Secrets: Styling Techniques of Professionals

4.3 3
by Cara Hobday, Jo Denbury
     
 

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

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Overview

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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  • Editorial Reviews

    Sacramento Bee
    The book lays out plating and cooking methods in methodical detail and accessible language, from radish roses to noodle nests.

    — Niesha Lofing

    North Shore News
    In recent years chefs have boldly created new techniques and styles for giving food a visual flair that goes far beyond the ordinary. Authors Hobday and Denbury have combined their writing and food stylist talents to create this extraordinary guide to food presentation.... If you are ready to take your cooking to an entirely new level Hobday and Denbury will be your guides.

    — Terry Peters

    Oregonian
    If you're looking to master fancy food presentation, these step-by-step guides can help you get the process down pat.

    — Ashley Gartland

    Ottawa Citizen
    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

    Sacramento Bee - Niesha Lofing
    The book lays out plating and cooking methods in methodical detail and accessible language, from radish roses to noodle nests.
    North Shore News - Terry Peters
    In recent years chefs have boldly created new techniques and styles for giving food a visual flair that goes far beyond the ordinary. Authors Hobday and Denbury have combined their writing and food stylist talents to create this extraordinary guide to food presentation.... If you are ready to take your cooking to an entirely new level Hobday and Denbury will be your guides.
    Ottawa Citizen - Byron Eade
    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.
    Oregonian - Ashley Gartland
    If you're looking to master fancy food presentation, these step-by-step guides can help you get the process down pat.

    Read More

    Product Details

    ISBN-13:
    9781554074914
    Publisher:
    Firefly Books, Limited
    Publication date:
    01/12/2010
    Pages:
    176
    Sales rank:
    216,698
    Product dimensions:
    8.20(w) x 8.10(h) x 0.80(d)

    Related Subjects

    Meet the Author

    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.

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    Food Presentation Secrets: Styling Techniques of Professionals 4.3 out of 5 based on 0 ratings. 3 reviews.
    worfurself More than 1 year ago
    I teach culinary arts and this book is a great resource to stimulate plating ideas. Perhaps a bit dated but what is old is always new. My students get in line to check it out.
    Anonymous More than 1 year ago
    solfulquen More than 1 year ago
    I have not tried any of the techniques yet but I am so excited about doing so. I like the way each presentation type is broken into categories. Just awesome! I only have 2 culinary courses remaining, and I wish I had this book when I started the program last year. Great job, I will make sure I share it with my other colleagues.