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4 of 4 people found the following review helpful:
4.0 out of 5 stars
Great introduction., 30 Jun 2004
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.) From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.
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