Cooking to the Image
A Plating Handbook
1. Edition January 2013
176 Pages, Softcover
Wiley & Sons Ltd
Short Description
Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Acknowledgements
Prologue
Chapter 1: Your Field of Vision
Chapter 2: The Plate in Context
Chapter 3: Framing Culinary Art
Chapter 4: Platter to Plate: Classical Style
Chapter 5: Plate Frame: Nouvelle Style
Chapter 6: Plate Frame: New American Style and Fusion Style
Chapter 7: Plate Frame: Global Style
Chapter 8: The Emerging Menu: Interactive Table Setting
Chapter 9: Design and Culinary Plate Archetypes
Chapter 10: Looking for Inspiration
Chapter 11: Plating the Styles
Chapter 12: Critiquing Culinary Art
Chapter 13: Culinary Values
Glossary
