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Working the Plate: The Art of Food Presentation Hardcover – 22 Sep 2006


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Product details

  • Hardcover: 208 pages
  • Publisher: John Wiley & Sons; 1 edition (22 Sep 2006)
  • Language: English
  • ISBN-10: 047147939X
  • ISBN-13: 978-0471479390
  • Product Dimensions: 24.1 x 2.3 x 24.4 cm
  • Average Customer Review: 2.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 153,276 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

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)

"...this is no ordinary cookbook...it is a compilation of ideas" ( 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) ‘A solid reference work to an often–ignored or glossed over subject.’ (Yum.fi. April 2012)  

From the Inside Flap

An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson. Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba–Tofu Salad in a Nori Cone, and Bird′s Nest Brunch. Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you′ll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve. Discover the plating philosophies of these renowned chefs: Wayne Harley Brachman, Porter House, New York, NY Terrance Brennan, Artisanal, Picholine, New York, NY Andrew Carmellini, A Voce, New York, NY Suzanne Goin, Lucques, AOC, Los Angeles, CA Sharon Hage, York Street, Dallas, TX James Laird, Restaurant Serenade, Chatham, NJ Emily Luchetti, Farallon Restaurant, San Francisco, CA Tadashi Ono, Matsuri, New York, NY Kent Rathbun, Abacus, Jasper′s, Dallas, Texas Marcus Samuelsson, Aquavit, Riingo, New York, NY

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

2.7 out of 5 stars

Most Helpful Customer Reviews

54 of 55 people found the following review helpful By J. L. Keating on 25 Nov 2007
Format: Hardcover Verified Purchase
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.
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32 of 37 people found the following review helpful By Krishnamurti on 15 Feb 2007
Format: Hardcover Verified Purchase
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.
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7 of 8 people found the following review helpful By Christine D. Swann on 9 Jan 2012
Format: Hardcover Verified Purchase
Both my daughter and I are adventurous and competent cooks, but both find our presentation leaves much to be desired.....not any more....this book is amazing....simple instructions on how to turn your food into a restaurant class meal, with only a few simple 'tricks'. Worth its weight in gold. A reasonable priced book....delivered very speedily, which has quickly become our reference book of choice when presenting food for family and guests.
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2 of 2 people found the following review helpful By GJP on 14 Jan 2011
Format: Hardcover
This book makes you think not only about what you are cooking but how you will present it. It explains to you the techniques used in each of the dishes and at the back there are also a number of recipes. I used the parmesan basket shown on the cover at a dinner party and it made the dish look much more interesting. The book focuses on the main styles and does not show that many examples but i would recommend it to those who are struggling with their creativity and are looking for some tips on how to start.
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10 of 12 people found the following review helpful By Mrs. S. Nicholls on 25 Sep 2009
Format: Hardcover
I regard myself as a reasonably good cook and I thought this would take my dinner parties to the next level but no! I found it boring as all it did really was display many different chefs food. If you want to look at pretty pictures fine, if you want to LEARN forget it. It sits on my shelf never been used. A waste of money.
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5 of 6 people found the following review helpful By J. Semeljova on 20 Mar 2010
Format: Hardcover
very poor, do not give information about "working the plate" only some photos and simple discriptions of dishes
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3 of 4 people found the following review helpful By Leslie Jonsson on 26 Feb 2011
Format: Hardcover Verified Purchase
I bought this book with the expectation that I would be getting a lot more detail about creating a beautiful plate. But, instead I have a book that is very incomplete and the photos? Well, I really wish the author had completed the series showing all the steps and not just a few. I was really very very disapointed in this book.
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3 of 4 people found the following review helpful By Patu on 5 Aug 2010
Format: Hardcover
I was looking for a book that will inspire me at the same time that will teach the main principles of plating a dish in the most beautiful way possible... i'm afraid it quite dissapointed me in every aspect, although the pictures are lovely and colourful i didn't learn a thing, there's few chefs showing off their dishes, voila! nothing else! very dissapointed! Sorry!
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