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Story on a Plate
Plating--the art of presenting food on the plate--is brought to life for amateurs and pros alike, with...
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9783899559873
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Plating--the art of presenting food on the plate--is brought to life for amateurs and pros alike, with spectacular photography and how-to's for creating a visual feast with exquisitely arranged dishes. Delicious food lives through presentation as much as taste, and creatively displaying food on a plate can turn a great dish into an artwork. In plating, a dish of food is transformed into a feast for the senses. Playing with contrasting textures, color hues, and aromas, this is a skillful culinary art that spans global cuisine. Story On A Plate introduces world renowned chefs and food stylists who guide you through the process of plating, step by step, from main dishes and appetizers to desserts. Story On A Plate opens up this gastronomic art form for both the amateur chef at home and the pro, and allows you to imaginatively and skilfully serve your own culinary creations.
Author: Gestalten
Publisher: Gestalten
Published: 11/05/2019
Pages: 256
Binding Type: Hardcover
Weight: 3.40lbs
Size: 11.50h x 9.10w x 1.00d
ISBN: 9783899559873
About the Author
Flint Marx, Rebecca: - Rebecca Flint Marx is the former food editor of San Francisco Magazine and the former reporter and research editor for The Village Voice, New York, and Elle. Her writing has been published in The New York Times, The New Yorker online, The Wall Street Journal and The Art of Eating, resulting in the prestigious James Beard Award for Food and Culture. She is the co-author of two cookbooks, The Basque Book and The Big Gay Ice Cream Book and is based in Brooklyn today.
Author: Gestalten
Publisher: Gestalten
Published: 11/05/2019
Pages: 256
Binding Type: Hardcover
Weight: 3.40lbs
Size: 11.50h x 9.10w x 1.00d
ISBN: 9783899559873
About the Author
Flint Marx, Rebecca: - Rebecca Flint Marx is the former food editor of San Francisco Magazine and the former reporter and research editor for The Village Voice, New York, and Elle. Her writing has been published in The New York Times, The New Yorker online, The Wall Street Journal and The Art of Eating, resulting in the prestigious James Beard Award for Food and Culture. She is the co-author of two cookbooks, The Basque Book and The Big Gay Ice Cream Book and is based in Brooklyn today.
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