Art of Garnishing [Hardcover]

Inja Nam (Author), Arno Schmidt (Author)

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Product Details

Hardcover: 128 pages
Publisher: Wiley (Nov 1 1993)
Language: English
ISBN-10: 0471284742
ISBN-13: 978-0471284741
Product Dimensions: 24.2 x 19.5 x 1.4 cm
Shipping Weight: 590 g
Amazon Bestsellers Rank: #41,751 in Books (See Top 100 in Books)
- #21 in Books > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes

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Product Description

Book Description

Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.

From the Inside Flap

Art of Garnishing Inja Nam and Arno Schmidt Photographs by James Gerard Smith Here are clear instructions on how to create 30 stunning stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. These displays are the creation of award-winning Inja Nam, who has shown her works at numerous prestigious affairs at The Waldorf-Astoria Hotel in New York City. Each one is beautifully photographed in color in one of the public rooms at The Waldorf-Astoria. Instructions are easy to follow and no special tools are required. Four basic illustrated steps for each display are accompanied by information on raw materials and tools, in addition to the photograph of the finished result. Each flower design is carved from vegetables that are available in most commercial markets, fruit stands, or supermarkets. No artificial colors or materials are used. Features of the guide include tips on how to:

Select the best vegetables for different types of displays
Use knives, melon scoops, vegetable slicers, and other tools safely and effectively
Select props such as vases, bowls, and baskets that enhance the presentation.
Incorporate leaves, rattan sticks, and wicker in centerpiece bouquets for dramatic effect
Use bamboo, toothpicks, rubber bands, and other items to support the display.

Flexibility, good taste, and creativity are evident in displays that utilize squash, beets, carrots, eggplant, leeks, radishes, red and yellow peppers, and other vegetables. Advice is included on how to minimize waste, prevent vegetables from drying out too fast, and make the best use of leftovers. Art of Garnishing will meet the needs of professionals in the hotel, restaurant, and catering industries, as well as culinary teachers. It will also be useful for adventurous amateur chefs who wish to add flair to their meal presentations.

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Inside This Book (Learn More)

First Sentence
One small to medium-size acorn squash,one carrot, one blackberry, and a bamboo skewer. Read the first page

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Concordance

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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover

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Amazon.com: 5.0 out of 5 stars (2 customer reviews)

10 of 10 people found the following review helpful

5.0 out of 5 stars Flower garnishes, Dec 31 2008

By C. Cutlip - Published on Amazon.com

This review is from: Art of Garnishing (Hardcover)

I'm a cook and always on the lookout for new garnishes that are simple but beautiful This book has great instructions and with practice can be done quickly.

4 of 5 people found the following review helpful

5.0 out of 5 stars Great gift for a serious "home chef", Jan 9 2010

By William R. Hier - Published on Amazon.com

Amazon Verified Purchase(What's this?)

This review is from: Art of Garnishing (Hardcover)

This book, along with "Edible Art: Tricks and Tools for Master Centerpieces" were purchased to support the main gift of an 80 piece set of garnishing tools as a Christmas surprise for my wife, who is a serious "home chef." According to her, the "Art of Garnishing" is very well written and illustrated.

› Go to Amazon.com to see both reviews 5.0 out of 5 stars