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Working the Plate: The Art of Food Presentation Hardcover – Sep 25 2006


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Working the Plate: The Art of Food Presentation + Food Presentation Secrets: Styling Techniques of Professionals + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price For All Three: CDN$ 77.70


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Product Details

  • Hardcover: 208 pages
  • Publisher: Wiley; 1 edition (Sept. 25 2006)
  • Language: English
  • ISBN-10: 047147939X
  • ISBN-13: 978-0471479390
  • Product Dimensions: 24.1 x 2.3 x 24.4 cm
  • Shipping Weight: 907 g
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #133,954 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

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


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.0 out of 5 stars

Most helpful customer reviews

2 of 2 people found the following review helpful By M. Haine on Jan. 3 2010
Format: Hardcover
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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2 of 2 people found the following review helpful By Alex_CS on Oct. 31 2010
Format: Hardcover
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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10 of 12 people found the following review helpful By Avery Beth on Dec 30 2007
Format: Hardcover
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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By Emanuel Valdez on Sept. 7 2014
Format: Hardcover
Awesome book
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0 of 2 people found the following review helpful By robert D Ranganathan on 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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