The plating school—
a decorator's guide to modern French cuisine
Objective
A practical guide to adding that professional flourish to any dish. This book provides professional cooking school instruction, tips, and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients. Four comprehensive sections reveal the techniques, tools, ingredients, and designs used by chefs in fine French restaurants.
A practical guide to adding that professional flourish to any dish. This book provides professional cooking school instruction, tips, and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients. Four comprehensive sections reveal the techniques, tools, ingredients, and designs used by chefs in fine French restaurants.
Design
Step-by-step illustrations show how to assemble the garnishes, and each is graded in difficulty from one to five. Handy checklists, tip boxes, and identifier directories explain the best ways to use the different garnishes. The design uses creamy
and soft colors, and a selection of high-quality, beautiful pictures, as well as appropriate white space for the minimalist typography.
Step-by-step illustrations show how to assemble the garnishes, and each is graded in difficulty from one to five. Handy checklists, tip boxes, and identifier directories explain the best ways to use the different garnishes. The design uses creamy
and soft colors, and a selection of high-quality, beautiful pictures, as well as appropriate white space for the minimalist typography.
