Search Results for chefs - Narrowed by: Food presentation.

Professional baking / Wayne Gisslen.

2024-05-11T09:11:41Z

by Gisslen, Wayne, 1946-, author.
Call Number 641.815 GIS
Publication Date 2022
Summary "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format: Books

Tom's table : one chef's secrets of beautiful presentation and great taste / Tom Kime.

2024-05-11T09:11:41Z

by Kime, Tom.
Call Number 641.5 KIM
Publication Date 2008
Summary With over 30 delicious, easy-to-follow recipes and scores of practical techniques, Toms Table is an essential guide to making stunning recipes at home that have that restaurant wow factor.
Format: Books

The art of food presentation [digital videorecording]

2024-05-11T09:11:41Z

Call Number TR DVD 641.5 ART
Publication Date 2007
Summary "This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format: Other

Working the plate : the art of food presentation / Christopher Styler ; photography by David Lazarus.

2024-05-11T09:11:41Z

by Styler, Christopher.
Call Number 641.5 STY
Publication Date 2006
Summary "A book for professionals and sophisticated home cooks who want to take their skills to the next level. Working the Plate goes beyond adding a drizzle of something here or a sprig of something there to explore both the principles and the art of food presentation. Christopher Styler shares the secrets of seven contemporary plating styles : The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and Dramatic Flair. 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. 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." "With this overview of popular plating styles, you'll see how you can vary approaches and add a distinctive dash of elan and panache to the dishes you serve."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005015433.html

The larder chef : food preparation and presentation / by M.J.

2024-05-11T09:11:41Z

by Leto, M.J. (Mario Jack), 1910-1994
Call Number 641.7 LET
Publication Date 1975
Format: Books

The larder chef : food preparation and presentation / by M.J. Leto and W.K.H. Bode

2024-05-11T09:11:41Z

by Leto, M.J. (Mario Jack), 1910-1994
Call Number 641.7 LET
Publication Date 1969
Format: Books