Food Presentation Secrets: Styling Techniques of Professionals

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 ...

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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.
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Product Details

  • ISBN-13: 9781554074914
  • Publisher: Firefly Books, Limited
  • Publication date: 1/12/2010
  • Pages: 176
  • Sales rank: 186,426
  • Product dimensions: 8.20 (w) x 8.10 (h) x 0.80 (d)

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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Sort by: Showing all of 2 Customer Reviews
  • Posted July 26, 2010

    more from this reviewer

    Great for beginners and presentation ideas!!

    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.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 27, 2010

    No text was provided for this review.

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