Working the Plate: The Art of Food Presentation by Christopher
Styler, David
Lazarus is a very nice book for beginners or a cook looking to become more of a
chef. The recipes are workable. There are certain patterns that repeat (e.g.
use of molds, sauces, etc). Knife skills are assumed. Layering and building are
touched on. Keep a plate clean, no messy garnishes along the rims. This book
will firm up what you don't know, but if you are working chef this
won't/shouldn't be new.
However, presentation at the next step is found in many places: Art Culinaire magazine is a start. Then the Working the Plate: The Art of Food Presentation books of El Bulli, Michel Bras, Heston Blumenthal, Food Network, then HSN, QVC food presentations. Inspiration and cutting edge are found in nontraditional places and brought mainstream.
However, presentation at the next step is found in many places: Art Culinaire magazine is a start. Then the Working the Plate: The Art of Food Presentation books of El Bulli, Michel Bras, Heston Blumenthal, Food Network, then HSN, QVC food presentations. Inspiration and cutting edge are found in nontraditional places and brought mainstream.
Working the Plate: The Art of Food Presentation book has opened my eyes on some
great ideals and will help me through some plating issues while I am in school
and for many plates to come. Plus my family really enjoys the fancy plating
instead of the normal drop your food in the plate and go. Recommend this book
to any culinary student or individual who just wants to dress up thier plates
for dinner or any meal for that matter.
Or
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the Plate: The Art of Food Presentation PDF Download Free
ebook
Christopher
Styler
(Author), David Lazarus (Photographer) |
Paperback: 208 pages | Publisher: Wiley
