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Food Art: Garnishing Made Easy Paperback – February, 2004
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Top Customer Reviews
As a professional caterer I can find nothing in this book that I will use.
I also purchased Garnishing: A Feast for Your Eyes by Francis T. Lynch and this book is excellent. His chocolate roses are exquisite.
We both just wish it had more "food art" in the book but, overall, it's a great book!
But it was too late. For our time, these designs are too formal, too contrived and just over the top. The author opens with 9 "Rules to Garnish By," but forgot to consider rule number 6 in most of his projects: "Over decorating is as bad as no decoration." "Garnish" is not the same as "garish."
The garnishes in this book appear to be directed at events, buffets and banquets. There is nothing in this book as casual as floating a tiny bundle of julienned vegetables on a cup of soup, or using sauces or colorful bits of food as background on the plate.
John Gargone is a talented food artist. While this should not be your only book on decorative food carving, it would fit well into a personal library on food decoration. Techniques don't go out of style, and if you master the detailed, photographically illustrated step-by-step instructions here, you can bring your own artistic flair and produce beautiful results.
Whatever John Gargone's talents, he was poorly served by his publisher, who did not give him good editing, good typography or good photos.
This book is not well designed. The fonts are strange. Descenders on the headings blunder into the text below. Many of the headings switch from blue to yellow to green in mid-word.
Reproduction of the photographs reminds me of 4-color food photos published in recipe books 50 years ago.Read more ›
Most Recent Customer Reviews
Great for the beginner, and anyone who wants to start of refresh their basic skills. Get it.Published 3 months ago by Elmer E. Montgomery, Jr.
This is the very basics .... don't buy if your already a Chef!!!Published 16 months ago by Ray Cvelbar
I like this book but it's a little over the top. I like simpler ways of displaying food. Not so much food that looks like a swan.Published 20 months ago by Laurinda Rivas