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Working the Plate: The Art of Food Presentation [Hardcover]

Christopher Styler , David Lazarus
3.0 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 52.00
Price: CDN$ 32.60 & FREE Shipping. Details
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Book Description

Sept. 25 2006
Feast your eyes.

Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf.

Frequently Bought Together

Working the Plate: The Art of Food Presentation + Food Presentation Secrets: Styling Techniques of Professionals + Amuse-Bouche: Little Bites of Delight Before the Meal Begins
Price For All Three: CDN$ 80.21

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Product Details

Product Description


In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries.
—Steven G. Fullwood, Schomburg Ctr. Lib., New York (Library Journal, October 15, 2006)

"Professional and home cooks…can take culinary presentation to the next level by learning the secrets of contemporary food styling." (Cakes & Sugarcraft, Autumn 2007)

“Professional and home cooks who are passionate about food can take culinary presentation to the next level…” (Inspired by Food, Summer 2008)

"...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008)

From the Inside Flap

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

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars Working the Plate - The Art of Food Presentation Jan. 3 2010
I have to disagree with the last reviewer.
The book features various cooking styles, along with Chef bios and some of their ideas and philosophies. The book is beautifully illustrated and feature step-by-step photos, outlining plating procedures for each meal. Recipes for each component starts on page 185 and is broken down into sauces, full dishes, sides and desserts. I found the biggest shortcoming is that it left me wanting more.

Put me down for the sequel.
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10 of 12 people found the following review helpful
1.0 out of 5 stars not for professionals, no recipes either! Dec 30 2007
I ordered this book looking for some new ideas on how to plate food, but was disappointed as it didn't offer anything new for me. I suppose it would be ok for a novice cook, but it doesn't even include any recipes for the items it features!! Needless to say, I returned it.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Good photos, good ideas, but lack of depth Oct. 31 2010
By Alex_CS
It's not a bad book, it has some really creative tips, though I was looking for something a bit more elaborated. The presentations and the recipes at the end are really good, though it's really brief and as someone else commented before it leaves u wanting more... but because in deed it needs more content. Not a bad call though I expected a bit more.
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5.0 out of 5 stars Five Stars Sept. 7 2014
Awesome book
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0 of 2 people found the following review helpful
2.0 out of 5 stars a second hand book from library. April 13 2014
Format:Hardcover|Verified Purchase
it is not a good book. there are many other book which give you more substance.I am not using it.
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