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Author: Cara Hobday
Publisher:
ISBN: 9781554074914
Category : Cooking
Languages : en
Pages : 0
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Book Description
A practical guide to adding that professional flourish to any dish.
Author: Cara Hobday
Publisher:
ISBN: 9781554074914
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
A practical guide to adding that professional flourish to any dish.
Author: Cara Hobday
Publisher:
ISBN: 9789812751584
Category : Food presentation
Languages : en
Pages : 176
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Book Description
Author: Cara Hobday
Publisher:
ISBN: 9781845664039
Category : Garnishes (Cooking)
Languages : en
Pages : 176
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Book Description
Create food that's dressed to impress with this collection of great food styling ideas. A practical guide to presenting all kinds of dishes makes it easy to add a professional finish to your cuisine.
Author: Jo Denbury
Publisher: Apple Press
ISBN: 9781845433352
Category : Food presentation
Languages : en
Pages : 0
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Book Description
Cooking.
Author: Christopher Styler
Publisher: John Wiley & Sons
ISBN: 047147939X
Category : Cooking
Languages : en
Pages : 212
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Book Description
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
Author: Andrew Dornenburg
Publisher: John Wiley & Sons
ISBN: 0471287857
Category : Cooking
Languages : en
Pages : 450
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Book Description
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Author: Denise Vivaldo
Publisher: Gibbs Smith
ISBN: 1423614925
Category : Cooking
Languages : en
Pages : 266
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Book Description
Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.
Author: Alexei Kapterev
Publisher: John Wiley & Sons
ISBN: 1118170474
Category : Business & Economics
Languages : en
Pages : 331
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Book Description
Plan, create, and deliver amazing presentations! Alexei Kapterev's online presentation on presentations has seen more than one million views, all with no advertising or promotion. Building on this hit, he now brings us Presentation Secrets outlining his successful tactics for planning, producing, and presenting memorable and unique presentations. The author shares his insight, wisdom, and advice with impressive clarity and detail, covering the three main components required to a presentation: storyline design, slide design, and delivery. Presentation Secrets lets you get to work immediately, fully prepared, armed with confidence, and ready to inspire. Teaches everything that goes into a successful and memorable presentation Helps create a storyline, from planning the beginning, middle, and end, to establishing key points, to making a presentation scalable Discusses how to design a slide template that meets your goals, ensure consistency, and find focal points Dissects the delivery of a presentation, including how to create "a character", integrate mistakes, listening to yourself, talking to the audience, and avoiding monotony Includes non-presentation metaphor to drive home your understanding of storytelling, improvisation, and delivery Also featuring real-world examples of presentations from the worlds of business, science, and politics, such as Steve Jobs, Hans Rosling, and Al Gore, this unique book delivers tried and tested secrets and inside tips for making a sensational presentation!
Author: Raymond Blanc
Publisher: Bloomsbury Publishing
ISBN: 1408881489
Category : Cooking
Languages : en
Pages : 484
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Book Description
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
Author: Denise Vivaldo
Publisher: Simon and Schuster
ISBN: 1510721185
Category : Cooking
Languages : en
Pages : 575
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Book Description
Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks and foodies alike who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit of food and more the work of an artisan. With Denise and coauthor Cindie Flannigan’s help, you’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful in the business, and—most importantly—how to craft and style food (and products that appear to be food) so it all looks delicious from every angle. This paperback edition of The Food Stylist’s Handbook has been fully updated and revised to help current culinary professionals, armchair chefs, bloggers, and food photographers understand how to make every picture tell a story.
