Food presentation secrets : styling techniques of professionals / Cara Hobday and Jo Denbury ; photography by Rob White.
Record details
- ISBN: 9781554074914
- ISBN: 1554074916
- Physical Description: 176 p. : col. ill. ; 21 cm.
- Publisher: Buffalo, NY ; Firefly Books, 2010.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Before you begin -- Rules of presentation -- Choice of plate -- Equipment and gadgets -- Table settings -- Sourcing ingredients -- Sauces -- Foams and oils -- The technique directory -- The techniques -- Pastry presentation -- Purees and strips -- Vegetable garnishes -- Fruit garnishes -- Baskets, boxes and croutes -- Leaf garnishes -- Dairy garnishes -- Sugar garnishes -- Chocolate garnishes -- Useful information -- Edible flowers (savory) -- Edible flowers (sweet) -- Edible shoots and leaves -- Recipes -- Kitchen schedule planner -- Weights and measures. |
Search for related items by subject
Subject: | Garnishes (Cooking) Garnitures (Cuisine) |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Kirtland Community College Library | TX 740.5 .H63 2010 | 30541339 | General Collection | Available | - |
Library Journal Review
Food Presentation Secrets : Styling Techniques of Professionals
Library Journal
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
British cookbook writer Hobday and British journalist Denbury have written an attractive cookbook whose main feature is recipes for over 100 sweet and savory garnishes, with color photographs and clear yet sometimes complex instructions. Time and level of difficulty are listed for each creation-bunched herbs and a pastry hoop are two of the easiest, while chocolate cups and Italian meringue are among the hardest. The recipes include vegetable, fruit, leaf, dairy, sugar , and chocolate garnishes, plus purees and strips, baskets, boxes, and croutes. The "Useful Information" section describes and provides color photos of edible flowers, shoots, and leaves. Since the book was also published in Britain and Canada, metric measurements are also included. Verdict Recommended for large or specialized culinary collections, this appealing cookbook could be used as a text in culinary schools as well as in the kitchen of the adventurous home cook.-Christine Bulson, SUNY at Oneonta (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.