PDF Ebook Food Presentation Secrets: Styling Techniques of Professionals, by Cara Hobday
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Food Presentation Secrets: Styling Techniques of Professionals, by Cara Hobday
PDF Ebook Food Presentation Secrets: Styling Techniques of Professionals, by Cara Hobday
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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:
Product details
Hardcover: 176 pages
Publisher: Firefly Books (February 19, 2010)
Language: English
ISBN-10: 1554074916
ISBN-13: 978-1554074914
Product Dimensions:
8 x 0.7 x 8 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
97 customer reviews
Amazon Best Sellers Rank:
#23,090 in Books (See Top 100 in Books)
The title is misleading. There aren't any "secrets" here - in fact, some of the "secrets" are fundamental knife skills that anyone with a basic interest in cooking already knows: julinene your vegetables (cut them into matchstick-shaped pieces); cube your vegetables; use a melon-baller to make spheres...Other instructions include:- Waffle fries- Make a lattice top for a pie- butter balls- curly fries- quenelles- how to dip fruit in chocolate- how to make a compound butter (butter with seasonings in it)Other ideas include old-school, traditional things like radish roses and tomato roses.I do give them credit for providing clear instructions with step-by-step photos - this would be valuable to those who are just starting out with cooking. The photos of the completed dishes are not gorgeous "food porn" shorts - the food looks like someone made it at home without food stylists or the help of Photoshop. This may be a good or bad thing for the reader depending on their viewpoint - some won't be "wowed" or inspired to make the dish; others may encouraged by looking at the images and thinking, "Oh, I can do that."Aside from the instruction section, the book provides some basic information about place settings, essential equipment, and establishing mood lighting. The final section about edible flowers, shoots, and leaves is the only information you may not find in a basic cookbook.WHO WOULD BENEFIT FROM THE BOOKThis book is about entertaining at home.It would be helpful for someone who wants to host dinners but has no idea where to start. Maybe someone who just graduated from college or someone who has cooked for family and now wants to up their presentation game. Additionally, it is nice to have a variety of techniques collected in one place, even though the techniques are basic. This saves you from having to sift through a couple of cookbooks to get the information you are looking for.However, if you already have a basic cookbook or two (cooking fundamentals and baking/dessert fundamentals), you are better off sticking with these and looking for inspiration on the Net.I'm giving the book two stars because the title is misleading - there aren't any secrets here. If they had named the book "Knife cuts, Garnishing and Plating 101" I'd give it 3.5 stars.
My husband is a chef and I bought this for his use and for me to learn more about food presentation. The book's techniques for decoration and the illustrations are very good and helpful. They provide a lot of information and helped me imagine more and better ways to present the food. I would have rated this book higher but the recipes that are provided are wrong in many cases .We first noticed a problem when we were making the fruit in jelly dessert on page 101. My husband said it looked like it called for too much gelatin for the amount of liquid. He did some calculations on the quantities and was sure this was the case. We went ahead and followed the recipe to the letter and the jelly turned out extremely hard. Even cutting the amount of gelatin to half was still too much.We then made the tuile paste from page 162. When we baked it it turned into a runny, unusable mess. My husband then started going through several of the recipes and noticed more errors. For example, on page 164 the red bell pepper sauce recomends running it through a sieve withou mentioning the need to puree the ingredients first.I am lucky to have a professional chef in the house otherwise I would have been very frustrated trying to make the recipes and having them turn out "wrong" when in reality it is the book that has the errors.The book is still very useful but if you are not very experienced in the kitchen the errors may prove difficult to identify and overcome.
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.
When I bought this book, I was hoping for more theory and concepts on how to make food look great, with some examples to back up the concepts. It was the reverse: It had a TON of examples (which are beautiful by the way), but very little theory. I felt a bit misled buying the book, but I'm sure other people might prefer how it was done.Pros:TONS of picturesTONS of examples and techniquesCons:The book is kind of small, which makes the gorgeous images small.Not much theory on presentationThe organization of the book could be better.
I just got the book last night and I've read through it, 2wice. I just bought a wonderful knife fromZELITE INFINITY Chefs Knife 8 inch - Best... and this book, along with the knife, has me ready to cut up everything in my Garde Manger class. The pictures and the directions are , all, wonderful. This is the modern book that I've been looking for.
I purchased this book as a gift so I can't comment on the recipes. I agree with other reviews that commented on the pictures. There are good ideas, but the book is definitely lacking in making such small pictures. Very difficult to appreciate the presentations with the tiny pictures.
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