Art of Garnishing (Hardcover)

by Inja Nam (Author), Arno Schmidt (Author) "One small to medium-size acorn squash,one carrot, one blackberry, and a bamboo skewer..." (more)
Key Phrases: garden clippers, pepper flowers, melon scoop (more...)

Editorial Reviews

Product Description
Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.

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.

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Product Details

• Hardcover: 106 pages
• Publisher: Wiley (November 1993)
• Language: English
• ISBN-10: 0471284742
• ISBN-13: 978-0471284741
• Product Dimensions: 9.4 x 7.5 x 0.4 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #217,129 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Flower garnishes, December 31, 2008

By	C. Cutlip (Hoquiam, Washington) - See all my reviews (REAL NAME)

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.