Cooking to the image : a plating handbook (Book, 2013) [WorldCat.org]
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Cooking to the image : a plating handbook

Author: Elaine Sikorski
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2013] ©2013
Edition/Format:   Print book : EnglishView all editions and formats
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  Read more...
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Details

Genre/Form: Menus
Document Type: Book
All Authors / Contributors: Elaine Sikorski
ISBN: 9781118075975 1118075978
OCLC Number: 788246946
Notes: 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.
Description: xvi, 156 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm
Contents: Your field of vision --
The plate in context --
Framing culinary art --
Platter to plate : classical style --
Plate frame: nouvelle style --
Plate frame: new American style and fusion style --
Plate frame: global style --
The emerging menu: interactive table setting --
Design and culinary plate archetypes --
Looking for inspiration --
Plating the styles --
Critiquing culinary art --
Culinary values.
Responsibility: Elaine Sikorski.
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Abstract:

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  Read more...

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