Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con Decoraciones Para Platillos (Wei-Chuan Cookbook Seris)

Su-Huei Huang (Author)

Editorial Reviews

Product Description

Since its first printing in 1982, CHINESE APPETIZERS & GARNISHES has been met with great enthusiasm from readers around the world. With the increased interest from Spanish readers in Europe and the Americas, Ms. Huang is pleased to introduce this newly expanded English/Spanish edition.

CHINESE GARNISHES unlocks the secrets of transforming simple fruits, vegetables and various meats into an array of incredible and easily adaptable garnishes. The first section guides the reader in the Chinese art of cutting, slicing, sculpting, and the myriad ways of creating and applying garnishes. The second section features the unique and classic approach based on the Chinese aesthetics of platter arrangements. From Plum Blossom Shrimp Platter, The Arrival of the Phoenix to The Good Luck Dragon, each presentation transforms a simple dish into a captivating visual experience.

CHINESE GARNISHES WITH PLATTER ARRANGEMENTS is destined to become the new revered reference source for Chinese garnishing. Another "must have" for the culinary novice as well as the professional.

From the Publisher

Most Chinese learn at a young age that the famous adage: appearance, aroma, and taste are the three indispensable ingredients in a good dish. In this fusion of experience, the appearance of a dish takes precedence over all else, including aroma and taste. At a Chinese banquet, the guests are enticed, teased, and then satisfied by the masterfully prepared and beautifully presented dishes. Gracing the table are mouthwatering delicacies that are feasts for the eyes.

Food styling is a recognized and honored art form within the Chinese culinary community. An eye-pleasing presentation goes a long way in tantalizing and enhancing one’s appetite, as well as in attracting one to enjoy food as a captivating visual pleasure. Although the preparation and the creation of intricate garnishes may require a mastery of technical skills and creative imagination, readers will be pleasantly surprised that they are much easier to master than they appear. Furthermore, with the exception of certain sculptural pieces, which may require special carving knives, most can be made with simple tools such as a thin-blade cleaver or a sharp-pointed knife. This collection offers a wide range of garnish styles, from the simplest to the most complex. It will meet the needs of the amateur and the professional who wish to add a special touch to their Asian or Western cuisine dishes.

The garnishes and platter arrangements featured in this book are provided by veteran teachers at the Wei-Chuan Cooking School, famous chefs and restaurateurs in Taiwan, many of whom have won numerous competitions and food styling awards. Each person has shared his unique approach and exceptional inspiration to garnishing. All are highly accomplished in their own right as inventors and masters of the art of garnishing. Some of them are now retired while others have continued their careers in Taiwan, Japan, and the United States.

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Product Details

• Paperback: 173 pages
• Publisher: Wei-Chuan Publishing; Bilingual edition (October 2004)
• Language: English
• ISBN-10: 0941676846
• ISBN-13: 978-0941676847
• Product Dimensions: 10.2 x 7.3 x 0.6 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: No customer reviews yet. Be the first.
• Amazon.com Sales Rank: #657,592 in Books (See Bestsellers in Books)