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Working the Plate: The Art of Food Presentation Hardcover – September 25, 2006
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—Steven G. Fullwood, Schomburg Ctr. Lib., New York (Library Journal, October 15, 2006)
"Professional and home cooks…can take culinary presentation to the next level by learning the secrets of contemporary food styling." (Cakes & Sugarcraft, Autumn 2007)
“Professional and home cooks who are passionate about food can take culinary presentation to the next level…” (Inspired by Food, Summer 2008)
"...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008)
From the Inside Flap
Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch.
Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you'll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve.
Discover the plating philosophies of these renowned chefs:
Wayne Harley Brachman, Porter House, New York, NY
Terrance Brennan, Artisanal, Picholine, New York, NY
Andrew Carmellini, A Voce, New York, NY
Suzanne Goin, Lucques, AOC, Los Angeles, CA
Sharon Hage, York Street, Dallas, TX
James Laird, Restaurant Serenade, Chatham, NJ
Emily Luchetti, Farallon Restaurant, San Francisco, CA
Tadashi Ono, Matsuri, New York, NY
Kent Rathbun, Abacus, Jasper's, Dallas, Texas
Marcus Samuelsson, Aquavit, Riingo, New York, NY
Top Customer Reviews
I'm not a design-oriented person, but this book is a classic example of art direction (photography, layout, design) that is so misguided that it totally destroys whatever educational content may be present (pretty little, in this case) . At times, it made me want to scream, like on p. 153, where the color and typeface choices make the type almost illegible. While the book's look might work with another cookbook, it just DOESN'T FIT with the purported purpose of the book, which was to teach cooks how to "work the plate" to create artful presentations. As mentioned in the excellent previous review by B. Marold, the only photographs of the finished plates are low-angle, shallow depth-of-field pics that look nice but are actually instructional hindrances. The series of 3-4 small demonstration photos (taking up an entire double page, with way too much "white space") in each chapter usually show things that are basic and don't really need photos (like dusting a plate with cinnamon and chile powder) and have minimal educational value. There are just a handful of neat techniques (like the chocolate bowls made by dipping a baloon in melted chocolate), but again informational content seems oddly and poorly coupled with the layout/design.
In defining different styles of food presentation (minimalist, architectural, contemporary European, etc), the author makes a welcomed attempt at providing a conceptual framework to help guide the reader.Read more ›
The hefty pricetag from the classy textbook publishing Wiley gave further promise that the book had weighty promise. Before I cracked the covers, I itemized a list of things I would expect to find in such a book, such as knife and mandoline techniques; sauce making; squeeze bottle techniques and general techniques for decorating with multi-colored sauces, ring mold carpentry (well, PVC pipe cutting, really). In short, I expected something like a `Martha Stewart Plating Handbook' where every technique is explained in exquisite detail. That is not what this book is about.
That is not to say that there are no good plating ideas in this book. Especially ideas you are not likely to find in cookbooks other than those from the very high-end culinary artists such as Keller, Rippert, Boulud, Portale, and Tramonto, or on `Iron Chef America'! There are several knockout ideas here which are actually relatively easy to do, as long as you have the time and some basic knowledge on how to work with the raw materials.
My favorite example of this situation is the excellent little technique used to plate the `All-American Sundae Chocolate Bowl'. In a nutshell, the technique involves coating half of a simple small rubber balloon with melted chocolate, cool the chocolate, burst the balloon, and extract your thin chocolate bowl in which your ice cream or anything else you want is served.Read more ›
Lofty claims.....light on content......not what I was looking for. If you are looking for a good book on plating your money would be better spent elsewhere.
Most Recent Customer Reviews
not a lot of substance in this book. there are many more books comparatively priced that will teach you much morePublished 4 months ago by Matt E.
My son loved this book! Nice for a weekend chef to practice the art of display.Published 10 months ago by gs1677
Great book love the plate decorations. Some of the platings I've seen internationally.Published 11 months ago by Stephenson Mark
This book is AWFUL! I have many books on creative culinary and this one is just the pits. Really lousy photography. They don't give recipes. They don't give tips. Read morePublished 12 months ago by bunny