Notes

Includes index Before you begin -- Rules of presentation -- Choice of plate -- Equipment and gadgets -- Table settings -- Sourcing ingredients -- Sauces -- Foams and oils -- The technique directory -- The techniques -- Pastry presentation -- Purees and strips -- Vegetable garnishes -- Fruit garnishes -- Baskets, boxes and croutes -- Leaf garnishes -- Dairy garnishes -- Sugar garnishes -- Chocolate garnishes -- Useful information -- Edible flowers (savory) -- Edible flowers (sweet) -- Edible shoots and leaves -- Recipes -- Kitchen schedule planner -- Weights and measures "Present food with flair! Using this guide, any home chef can make and style over 75 professional-looking dishes using garnishes with delicious edible ingredients. Nine comprehensive sections reveal the techniques, tools, ingredients and designs used by chefs in fine restaurants. Step-by-step photographs and clear instructions show how to assemble sweet and savory accents, granishes and other presentation techniques, and each is graded for difficulty and preparation time required. Handy checklists, tip boxes and edible flower and leaf indentifiers explain the best ways to use the different garnishes, ingredients and tools. Discussions on rules of presentation and the shapes and styles of plates give you the confidence to create your own designs" --Cover, p. 4