Here are clear instructions on how to create over 40 stunning displays of plate decorations, garnishes, and plate presentation arrangements for all occasions.
Instructions are easy to follow and no special tools are required.
This is a lavishly illustrated reference that demystifies the art of decorating food. With precision and clarity, the renowned author has revolutionized garnishing by creating a how-to that takes the mystery out of executing impressive and memorable designs. 70 full color and 100 duotone photos. In fresh Produce ACF Award winning Chef Ed Kane will guide you into the basics of fruit and vegetable carving. Combining clear illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked food, terrines, pat , galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hor d'oeuvres, appetizers, and condiments.