Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.
A professional chef shares his secrets for creating exciting, attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food on platters, chocolate artistry and more. Full-color photographs.
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and satisfying foods that stick to the ribs but not the waistline.
"Surpassing any garnishing book we've seen, this shows how to craft fruits, vegetables, herbs, flowers, dried mushrooms, dairy products into eye-catching table decorations, all using ordinary implements, unlike garnishing techniques from the Far East which require special tools. Little radish mice to nestle in the holes of Swiss cheese, a Pear ...
This exquisitely illustrated book presents more than 136 stunning garnishes ranging from fish, meat and vegetables to puff pastry, flowers and marzipan. Step-by-step full-color photographs and easy-to-follow instructions take the reader through basic techniques, utensils and ingredients.
You've seen them decorating plates at the toniest restaurants, admired them at weddings, and marveled at the chefs who designed them-and now you can produce a dazzling array of ornamental fruit and vegetable centerpieces at home. Turn peppers, peas, and ginger root into a festive holiday reindeer, or transform squash, potatoes, olives, and berries ...
A practical guide for food arrangement and decoration with the focus on simple tricks. Features tried & true techniques that have been developed by professionals. Precise step-by-step instructions accompany more than 100 photos Think quick and easy: these amazing garnishing ideas don't involve time-consuming carving. The focus instead is on ...
For 1st or 2nd year courses in Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science. This popular laboratory manual helps students prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, ...
With over 370 color photos, John Gargone takes readers step-by-step through the process of creating garnishes that are stunning works of edible art. Follow the straight-forward, systematic instructions to create salad border garnishes, salad and table centerpieces, fruit displays ranging from bird cages to watermelon wedding vases, melon sculpture ...
A lavishly illustrated reference that demystifies the art of decorating food. With precision and clarity, two renowned authorities have revolutionized garnishing by creating a how-to that takes the mystery out of executing impressive and memorable designs. 84 full color and 112 duotone photos.
Create more than 55 garnishes from vegetables, herbs, pasta, salmon, and other ingredients, including Tricolor Bell Pepper Fish, Flower Blossom Butter, Pineapple Shooting Stars, and Radish Caviar Grapes. Includes information on garnishing tools and how to use them.
Shows how to craft fruits, vegetables, herbs, flowers, dried mushrooms, and dairy products. Of interest to caterers or aspiring party givers. Each piece is a work of art that makes a meal beautiful to behold. Full colour illustrations throughout Presenting the best, the easiest to use and the most attractive guide to garnishing available, with ...
Praise for More Edible Art "More Edible Art is the book we've been missing. The art of garnishing seems to have faded in recent decades, whereas in the time of Escoffier, many dishes were named by their garnishes. We must thank Chef Larousse for reviving this art. His book is fully comprehensive and contains beautiful photographs, with many ideas ...
Fondue includes more than fifty versatile re cipes that are simple to prepare and loads of fun to cook. R ick Rodgers proves that fondue is back - and it''s more delic ious and satisfying than ever before. '
This fondue cookbook contains over 100 recipes ranging from the traditional swiss cheese fondue and fondue bourguignonne to the exotic Mongolian chicken hotpot and the rich dark chocolate fondue. The book also includes fondue traditions for parties and a guide to the equipment available.
From turkey to pumpkin, some foods are just meant to be filled. Rick Rodgers provides a ton of ideas for doing just that, with recipes for Cranberry and Almond Cornbread Stuffing, Caribbean Beef and Rice Stuffing, and many more.
Traditionally, hard Swiss cheeses such as Emmenthal and Gruyere were used for fondue: today, many other cheeses are used and different varieties can be mixed together to give a more interesting flavour. The number of ingredients suitable for fondue is endless, making it the perfect party dish. "The Fondue Cookbook" contains over 50 recipes for ...
We guarantee every item's condition, as described on Alibris. If you are not satisfied that an item is as described, return your purchase for a refund.
