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)
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, NYSee all Product Description
I did parse it for couple of days, trying very hard to get convinced. Not a good book because of its lack of depth. It doesn't even cover its own topics adequately. Read morePublished 1 month ago by Bicmaster