Food Presentation Secrets
Author | : Cara Hobday |
Publisher | : |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 9781554074914 |
A practical guide to adding that professional flourish to any dish.
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Author | : Cara Hobday |
Publisher | : |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 9781554074914 |
A practical guide to adding that professional flourish to any dish.
Author | : Cara Hobday |
Publisher | : |
Total Pages | : 176 |
Release | : 2010 |
Genre | : Food presentation |
ISBN | : 9789812751584 |
Author | : Cara Hobday |
Publisher | : |
Total Pages | : 176 |
Release | : 2010 |
Genre | : Garnishes (Cooking) |
ISBN | : 9781845664039 |
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.
Author | : Christopher Styler |
Publisher | : John Wiley & Sons |
Total Pages | : 212 |
Release | : 2006-09-25 |
Genre | : Cooking |
ISBN | : 047147939X |
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
Author | : Jo Denbury |
Publisher | : Apple Press |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Food presentation |
ISBN | : 9781845433352 |
Cooking.
Author | : Andrew Dornenburg |
Publisher | : John Wiley & Sons |
Total Pages | : 450 |
Release | : 1996-11-14 |
Genre | : Cooking |
ISBN | : 0471287857 |
"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.
Author | : Denise Vivaldo |
Publisher | : Gibbs Smith |
Total Pages | : 266 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 1423614925 |
Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks 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 a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.
Author | : Raymond Blanc |
Publisher | : Bloomsbury Publishing |
Total Pages | : 484 |
Release | : 2016-12-15 |
Genre | : Cooking |
ISBN | : 1408881489 |
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
Author | : Carol Murphy Clyne |
Publisher | : Wiley Global Education |
Total Pages | : 384 |
Release | : 2014-05-05 |
Genre | : Cooking |
ISBN | : 1118805933 |
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 | : Chef AJ |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 318 |
Release | : 2018-05-11 |
Genre | : |
ISBN | : 9781979414258 |
Plant-based diet expert Chef AJ provides you with not only tips and techniques to begin your weight-loss journey but also the secrets to tasty homemade dishes that will fill you up without adding on the pounds.