Cooking to the image : a plating handbook / Elaine Sikorski.
Material type: TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2013]Copyright date: ©2013Description: xvi, 156 pages, [16] pages of plates : illustrations (some color) ; 23 cmContent type:- text
- unmediated
- volume
- 9781118075975 (pbk.)
- 641.502 23
- TX740.5 .S55 2013
- CKB023000
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Books | Main Library Reserve | 641.502 Si29 (Browse shelf(Opens below)) | Available | 3BPSU00015606T |
Browsing Main Library shelves, Shelving location: Reserve Close shelf browser (Hides shelf browser)
641.865'3 N695 Cakes & Cake Decorating. | 641 V58 Professional Food and Beverages Service Management. | 641.3373 L847 Lonely Planet's global coffee tour / | 641.502 Si29 Cooking to the image : a plating handbook / | 641.57 G535 Professional cooking / | 641.57 T531 3G handy guide : prepare dishes using basic methods of cookery / | 641.5882 B784 The Microwave Kitchen Bible. |
Includes bibliographical references and index.
Machine generated contents note: Preface Acknowledgements Prologue Chapter 1: Your Field of Vision Chapter 2: The Plate in Context Chapter 3: Framing Culinary Art Chapter 4: Platter to Plate: Classical Style Chapter 5: Plate Frame: Nouvelle Style Chapter 6: Plate Frame: New American Style and Fusion Style Chapter 7: Plate Frame: Global Style Chapter 8: The Emerging Menu: Interactive Table Setting Chapter 9: Design and Culinary Plate Archetypes Chapter 10: Looking for Inspiration Chapter 11: Plating the Styles Chapter 12: Critiquing Culinary Art Chapter 13: Culinary Values Glossary .
"Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food"-- Provided by publisher.
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