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11 of 12 people found the following review helpful
on July 10, 2012
This book is timely and needed in today's culinary world that reaches beyond the past meat and potatoes standard. With so many more choices of flavors and spice combinations to please the tongue, so is it just as importance to please the eye. This manual will educate the beginner student and the advance chef of how presentation affects the consumer's choice at the restaurant table or visual menu. Food is not just a choice anymore, it's an experience of which this manual will greatly contribute to how color affects the consumer's menu choices.
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3 of 4 people found the following review helpful
on July 11, 2012
This book reveals Costa Magoulas' innovative approach to all his culinary expressions. This will be helpful, not only to professionals but anyone who enjoys cooking and sharing.
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3 of 4 people found the following review helpful
on July 10, 2012
We are continually bombarded by colors that affect our perceptions and guide our moods and choices. Chef Magoulas has worked hard to collect data that show the importance of color for culinarians in designing menus, platings, and overall color schemes.
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2 of 3 people found the following review helpful
on July 11, 2012
How Color Affects Food Choices is a wonderful addition to the numbers beyond counting of cookery books currently available. I found it especially interesting as an erudite presentation of the history of food.
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2 of 3 people found the following review helpful
on July 11, 2012
What an outstanding and creative book! Any cook should purchase this to learn the "ins and outs" of trying new and innovative ideas.
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2 of 3 people found the following review helpful
on July 10, 2012
A must have for culinary and hospitality personnel! Instructors will find this a great class to offer students with plenty of assessments and follow up assignments.
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on December 9, 2012
This book is a quick and interesting read - It is interesting how our minds associate specific foods with memories and color.
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on December 7, 2012
The book topic doesn't really live up to the title. This book felt more like a reprint of someones science report.
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on November 28, 2012
I did not learn anything new from reading this book. And I didn't get a good understanding of How we make the choices about colors we choose.
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on November 10, 2012
From the title, I was expecting this book would be more about planning menus. Rather, it is more a college-course in how to run a commercial food business such as a restaurant. Not much about how food coloring (be it real or artificial) affects what we eat. Disappointing, although might be helpful to some.
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