Cooking to the image : a plating handbook / Elaine Sikorski.

By:

Sikorski, Elaine

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781118075975 (pbk.)

Subject(s):

DDC classification:

641.502 23

LOC classification:

TX740.5 .S55 2013

Other classification:

CKB023000

Online resources:

Cover image

Contents:

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 .

Summary: "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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Main Library Reserve	641.502 Si29 (Browse shelf(Opens below))	Available		3BPSU00015606T

Includes bibliographical references and index.

"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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Cooking to the image : a plating handbook / Elaine Sikorski.

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