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Art of Garnishing Hardcover – November 1, 1993


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Art of Garnishing + Edible Art: Tricks & Tools for Master Centerpieces from Carved Vegetables
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Product Details

  • Hardcover: 106 pages
  • Publisher: Wiley; 1 edition (November 1993)
  • Language: English
  • ISBN-10: 0471284742
  • ISBN-13: 978-0471284741
  • Product Dimensions: 9.4 x 7.9 x 0.4 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,068,022 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Art of Garnishing Inja Nam and Arno Schmidt Photographs by James Gerard Smith Here are clear instructions on how to create 30 stunning stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. These displays are the creation of award-winning Inja Nam, who has shown her works at numerous prestigious affairs at The Waldorf-Astoria Hotel in New York City. Each one is beautifully photographed in color in one of the public rooms at The Waldorf-Astoria. Instructions are easy to follow and no special tools are required. Four basic illustrated steps for each display are accompanied by information on raw materials and tools, in addition to the photograph of the finished result. Each flower design is carved from vegetables that are available in most commercial markets, fruit stands, or supermarkets. No artificial colors or materials are used. Features of the guide include tips on how to:
  • Select the best vegetables for different types of displays
  • Use knives, melon scoops, vegetable slicers, and other tools safely and effectively
  • Select props such as vases, bowls, and baskets that enhance the presentation.
  • Incorporate leaves, rattan sticks, and wicker in centerpiece bouquets for dramatic effect
  • Use bamboo, toothpicks, rubber bands, and other items to support the display.
Flexibility, good taste, and creativity are evident in displays that utilize squash, beets, carrots, eggplant, leeks, radishes, red and yellow peppers, and other vegetables. Advice is included on how to minimize waste, prevent vegetables from drying out too fast, and make the best use of leftovers. Art of Garnishing will meet the needs of professionals in the hotel, restaurant, and catering industries, as well as culinary teachers. It will also be useful for adventurous amateur chefs who wish to add flair to their meal presentations.

About the Author

About the Authors Inja Nam has worked as Chef Hors d'Oeuvre in the Garde Manger Department at the Waldorf-Astoria. Her decorative works have been on display at dinners of state, charity balls, and private parties attended by U.S. presidents and international dignitaries. Ms. Nam's vegetable flower creations have won First Prizes in their category every time they were entered at the New York Salon of Culinary Arts. She also demonstrated her skills at the International Hotel and Motel Show in New York City from 1981 to 1991. Arno Schmidt is president of Arno Schmidt Enterprises, a hotel and restaurant consulting firm in New York City. Previously he was Executive Chef at The Waldorf-Astoria, as well as Food and Beverage Director at Bally Park Place Casino Hotel in Atlantic City and the New York Helmsley and Plaza Hotels in New York City. Mr. Schmidt has served as Chef-Coordinator at the Culinary Institute of America and is a Member Emeritus of the Institute's Board of Trustees. He has won many medals at culinary competitions, and he was Team Manager of the Chaine des Rotisseurs Culinary Team at the Culinary Olympics in 1988. James Gerard Smith, a freelance photographer, has worked in publishing and advertising for over 20 years. He specializes in food and location photography and maintains a studio in the Hudson Valley.

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By C. Cutlip on December 31, 2008
Format: Hardcover
I'm a cook and always on the lookout for new garnishes that are simple but beautiful This book has great instructions and with practice can be done quickly.
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7 of 8 people found the following review helpful By William R. Hier on January 9, 2010
Format: Hardcover Verified Purchase
This book, along with "Edible Art: Tricks and Tools for Master Centerpieces" were purchased to support the main gift of an 80 piece set of garnishing tools as a Christmas surprise for my wife, who is a serious "home chef." According to her, the "Art of Garnishing" is very well written and illustrated.
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2 of 2 people found the following review helpful By Elaine on April 6, 2013
Format: Hardcover Verified Purchase
Want to have a nice meal with an extra touch? This is a great book to help you with that.
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By Sophia Morrison on February 3, 2014
Format: Hardcover Verified Purchase
PRESENTATION IS NICE WITH GOOD PHOTOS AND CLEAR DIRECTIONS. ONE WOULD HAVE TO BE PASSIONATE ABOUT DECORATING WITH FOOD TO USE THIS BOOK TO ADVANTAGE.
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