
- 176 pages
- English
- PDF
- Available on iOS & Android
About this book
Cooking to the Image: A Plating Handbook provides the prerequisites to cultivating a professional viewpoint for students by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as: Where in the menu is this food item to be placed? How will it be served? How much will it cost? What food is selected? How is the food prepared? How is it presented in relationship to other food on the plate? This book makes visible the fundamental meanings in plated presentations. Plating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
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Information
Table of contents
- Cover
- Title Page
- Copyright Page
- Contents
- Preface
- Acknowledgments
- Prologue
- Chapter 1: Your Field of Vision
- Chapter 2: The Plate in Context
- Chapter 3: Framing Culinary Art
- Chapter 4: Platter to Plate: Classical Style
- Chapter 5: Plate Frame: Nouvelle Style
- Chapter 6: Plate Frame: New American Style and Fusion Style
- Chapter 7: Plate Frame: Global Style
- Chapter 8: The Emerging Menu: Interactive Table Setting
- Chapter 9: Design and Culinary Plate Archetypes
- Chapter 10: Looking for Inspiration
- Chapter 11: Plating the Styles
- Chapter 12: Critiquing Culinary Art
- Chapter 13: Culinary Values
- Glossary
- Index