Food Presentation Secrets: Styling Techniques of Professionals by Cara Hobday and Jo Denbury, PDF, 1554074916

March 22, 2017


Food Presentation Secrets: Styling Techniques of Professionals by Cara Hobday and Jo Denbury

  • Print Length: 176 Pages
  • Publisher: Firefly Books
  • Publication Date: February 19, 2010
  • Language: English
  • ISBN-10: 1554074916
  • ISBN-13: 978-1554074914
  • File Format: PDF, EPUB


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:

– How and why to garnish, history of garnishing, modern garnish styles
– Essential cooking tips and rules of presentation
– The aesthetics of plate styles and shapes
– Useful tools and essential knives
– Core garnishing techniques using sauces, gravies, oils, salsas, pestos, foliage, flowers, fruit, vegetables, flour-based garnishes, dairy, sugars, pastries, ices, chocolate and textures

Food Presentation Secrets rivals a professional culinary course and will give all cooks the confidence to create attractive designs for any type of menu.


Customer Review

I really enjoy this book because it teaches how to think more critically about plating, and gives ideas that can be applied across a wide spectrum instead of being specific to one dish. This book doesn’t just tell you how to make a Parmesan basket or a candied lemon peel, it helps you think critically about why you should add them to your meal, what kind of compliment/contrast they provide to dish, how to create your the table setting, plate, and lighting choices, and so much more.

My favorite thing overall though is an illustrated “table of contents” section towards the beginning so you can thumb through designs and then flip to the page you want once you find something you like. You don’t have to read the book cover to cover; jump around to what suits you. There’s a nifty time and difficulty identification at the top of each one so you know exactly what you’re getting into.

Overall, if you want to step your food game up, I highly recommend this book.


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