Working the Plate: The Art of Food Presentation
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Manufacturer: John Wiley & Sons
Publisher: John Wiley & Sons
Author: Christopher Styler
Working the Plate: The Art of Food Presentation Description
Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780471479390
ISBN: 047147939X
Label: John Wiley & Sons
Manufacturer: John Wiley & Sons
Number Of Items: 1
Book Pages: 208
Publication Date: 2006-09-22
Publisher: John Wiley & Sons
Studio: John Wiley & Sons
Dewey Decimal Number: 641.5
EAN: 9780471479390
ISBN: 047147939X
Label: John Wiley & Sons
Manufacturer: John Wiley & Sons
Number Of Items: 1
Book Pages: 208
Publication Date: 2006-09-22
Publisher: John Wiley & Sons
Studio: John Wiley & Sons
Editorial Review of Working the Plate: The Art of Food Presentation
Customer Reviews of Working the Plate: The Art of Food Presentation
Customer Rating:
Review Summary: New to Plating? Then DO read this!
Review: The negative reviews and low rating of this book left me so flabbergasted that I had to put in my 2c. I love this book and have bought two additional copies for friends as gifts.
OK, it's probably not a book for professional chefs or people who have been plating food at home since they were two bricks and tickey high. But if you've recently discovered plating, and need ideas on how to get started yourself, or progress your beginning experiments, this book is actually a quite wonderful foundation!
It takes you through eight different approaches to the plate. There are photographs of the finished plate, and some accompanying how-to help, also with photographs. Don't expect recipes! It's not a recipe book. The only recipes you get are there to help you through the plating experience.
One reviewer accuses the book of being dated. Well, perhaps it's very dated to make a chocolate bowl to serve your dessert in, but wow, does it make a hit when you serve that chocolate bowl to guests. You will never get an up-to-date book on anything, it takes a couple of years to get a book into print. Having a foundation on plating helps you make sense of what's been done on your plate in a restaurant.
Most home cooks don't believe they can make their food look as pretty as it does in a restaurant. This book will show that it's possible. There are very, very few books on how to approach it; I've only found two others - Dishing with Style, which is actually a recipe book that gives you two ways to serve each dish, and Stacks, which shows you how to master just one form of presentation.
My view on this book is 100% positive and I wish there were more like it.
Customer Rating:
Review Summary: Chefs view
Review: A lot of the presentation in the book is dated. Presentation of food is perhaps the most fashion concious aspect of food; and as such obsolescence seems to court a book like this one. I found some of the presentations to be OK but you'd be better off paying more attention to your plate in a very good restaurant than buying this book.
Customer Rating:
Review Summary: Pretty pictures but lacking substance
Review: Whilst some of the presentation ideas are good (not that there are many!) there is little detail on methods used (two or three pictures at most on each)and even fewer recipes...
One of those books that could have been good, but simply fell at the first hurdle - i.e. to engage and inspire!
You could probably gain more from browsing a sunday newspaper supplement.
Review Summary: New to Plating? Then DO read this!
Review: The negative reviews and low rating of this book left me so flabbergasted that I had to put in my 2c. I love this book and have bought two additional copies for friends as gifts.
OK, it's probably not a book for professional chefs or people who have been plating food at home since they were two bricks and tickey high. But if you've recently discovered plating, and need ideas on how to get started yourself, or progress your beginning experiments, this book is actually a quite wonderful foundation!
It takes you through eight different approaches to the plate. There are photographs of the finished plate, and some accompanying how-to help, also with photographs. Don't expect recipes! It's not a recipe book. The only recipes you get are there to help you through the plating experience.
One reviewer accuses the book of being dated. Well, perhaps it's very dated to make a chocolate bowl to serve your dessert in, but wow, does it make a hit when you serve that chocolate bowl to guests. You will never get an up-to-date book on anything, it takes a couple of years to get a book into print. Having a foundation on plating helps you make sense of what's been done on your plate in a restaurant.
Most home cooks don't believe they can make their food look as pretty as it does in a restaurant. This book will show that it's possible. There are very, very few books on how to approach it; I've only found two others - Dishing with Style, which is actually a recipe book that gives you two ways to serve each dish, and Stacks, which shows you how to master just one form of presentation.
My view on this book is 100% positive and I wish there were more like it.
Customer Rating:
Review Summary: Chefs view
Review: A lot of the presentation in the book is dated. Presentation of food is perhaps the most fashion concious aspect of food; and as such obsolescence seems to court a book like this one. I found some of the presentations to be OK but you'd be better off paying more attention to your plate in a very good restaurant than buying this book.
Customer Rating:
Review Summary: Pretty pictures but lacking substance
Review: Whilst some of the presentation ideas are good (not that there are many!) there is little detail on methods used (two or three pictures at most on each)and even fewer recipes...
One of those books that could have been good, but simply fell at the first hurdle - i.e. to engage and inspire!
You could probably gain more from browsing a sunday newspaper supplement.