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Food Presentation Secrets: Styling Techniques of Professionals, by Cara Hobday, Jo Denbury
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A practical guide to adding that professional flourish to any dish.
Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients.
Five comprehensive sections reveal the techniques, tools, ingredients and designs used by chefs in fine restaurants. Step-by-step illustrations show how to assemble the garnishes, and each is graded in difficulty from one to five. Handy checklists, tip boxes and identifier directories explain the best ways to use the different garnishes.
The features include:
Food Presentation Secrets rivals a professional culinary course and will give all cooks the confidence to create attractive designs for any type of menu.
- Sales Rank: #24879 in Books
- Brand: Brand: Firefly Books
- Published on: 2010-02-19
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .69" w x 8.00" l, 1.45 pounds
- Binding: Hardcover
- 176 pages
- Used Book in Good Condition
Review
The book lays out plating and cooking methods in methodical detail and accessible language, from radish roses to noodle nests. (Niesha Lofing Sacramento Bee 2010-03-24)
Recommended for large or specialized culinary collections, this appealing cookbook could be used as a text in culinary schools as well as in the kitchen of the adventurous home cook. (Christine Bulson Library Journal 2010-09-24)
In recent years chefs have boldly created new techniques and styles for giving food a visual flair that goes far beyond the ordinary. Authors Hobday and Denbury have combined their writing and food stylist talents to create this extraordinary guide to food presentation.... If you are ready to take your cooking to an entirely new level Hobday and Denbury will be your guides. (Terry Peters North Shore News 2010-08-25)
If you're looking to master fancy food presentation, these step-by-step guides can help you get the process down pat. (Ashley Gartland Oregonian 2010-06-22)
As any chef will tell you, if you want to bore your dinner guests silly then serve them a plate of monochromatic slop devoid of visual acuity. A formless, flaccid tuna casserole comes quickly to mind. What this clever book does (one hopes) is inspire you to elevate ordinary dishes into works of art with simple tips, instructions and recipes for more than 100 sweet, savoury and colourful garnishes. (You could tart up that casserole with some quickly sculpted vegetables, for example.) Five sections show techniques, tools, ingredients and designs used by chefs in hoitytoity restaurants that you can apply at home, with step-by-step photos showing exactly how to do it. With a few basic skills, you too can serve food with flair and impress everyone. (Byron Eade Ottawa Citizen 2010-11-25)
About the Author
Cara Hobday has been a professional food journalist and stylist for 14 years and is the author of a number of cookbooks. Jo Denbury is a freelance journalist, stylist and writer based in London, England.
Most helpful customer reviews
195 of 199 people found the following review helpful.
Good illustrations and techniques but bad recipes
By lectora incansable
My husband is a chef and I bought this for his use and for me to learn more about food presentation. The book's techniques for decoration and the illustrations are very good and helpful. They provide a lot of information and helped me imagine more and better ways to present the food. I would have rated this book higher but the recipes that are provided are wrong in many cases .
We first noticed a problem when we were making the fruit in jelly dessert on page 101. My husband said it looked like it called for too much gelatin for the amount of liquid. He did some calculations on the quantities and was sure this was the case. We went ahead and followed the recipe to the letter and the jelly turned out extremely hard. Even cutting the amount of gelatin to half was still too much.
We then made the tuile paste from page 162. When we baked it it turned into a runny, unusable mess. My husband then started going through several of the recipes and noticed more errors. For example, on page 164 the red bell pepper sauce recomends running it through a sieve withou mentioning the need to puree the ingredients first.
I am lucky to have a professional chef in the house otherwise I would have been very frustrated trying to make the recipes and having them turn out "wrong" when in reality it is the book that has the errors.
The book is still very useful but if you are not very experienced in the kitchen the errors may prove difficult to identify and overcome.
2 of 2 people found the following review helpful.
Great for beginners, better for teaching
By Enrique Vargas
I'm a Chef and culinary mentor in NYC, so I bought this book to help with showing students different kinds of plating, I have to admit for the price I expected more, and to be honest, if I saw this book in the store I would have never bought it. Why? Because it feels strongly dated, at an age where everything is wow factor, art work plating, this is more of the first step techniques book....
With that said, I first hated this book but then I realized that it was beyond perfect for what I needed it for, for helping students whom I am mentoring learn the basic steps for learning these steps.
So in the end, it helped me more than I expected, and it gave me amazing flashbacks of when I first started learning the basics of the steps of plating.
This book breaks down many steps of plating, from plating with fruit, to veggies, it teaches you many things that you will love to learn.
So if you are first starting out with plating or looking for a book where you not only can learn but also teach these steps, you found it here...
However, if you are an expert at plating and looking for a book to enhance your perfection, this isn't the book for you, this book is for beginners or for those after the beginning stage.
1 of 1 people found the following review helpful.
This book is more of an inspiration book than anything
By Gordio
When I bought this book, I was hoping for more theory and concepts on how to make food look great, with some examples to back up the concepts. It was the reverse: It had a TON of examples (which are beautiful by the way), but very little theory. I felt a bit misled buying the book, but I'm sure other people might prefer how it was done.
Pros:
TONS of pictures
TONS of examples and techniques
Cons:
The book is kind of small, which makes the gorgeous images small.
Not much theory on presentation
The organization of the book could be better.
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