Working the Plate: The Art of Food Presentation Reading plus

Working the Plate: The Art of Food Presentation
by Christopher Styler | Sep 25, 2006

In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries. —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)

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