Food Art: Easy Garnishing Techniques for Stunning Plating | Perfect for Home Chefs & Restaurant Presentation

I am happy with the book but notice that the bulk of the items take a LOT of work.The food styling in this book is extraordinarily dated and obsessively symmetrical. The author is clearly talented and years ago these designs would have wowed the crowds at weddings, conventions and awards banquets. But that day has passed. It is as if the book made the rounds of publishers and after being rejected by many, finally, 40 years later, was accepted.But it was too late. For our time, these designs are too formal, too contrived and just over the top. The author opens with 9 "Rules to Garnish By," but forgot to consider rule number 6 in most of his projects: "Over decorating is as bad as no decoration." "Garnish" is not the same as "garish."The garnishes in this book appear to be directed at events, buffets and banquets. There is nothing in this book as casual as floating a tiny bundle of julienned vegetables on a cup of soup, or using sauces or colorful bits of food as background on the plate.John Gargone is a talented food artist. While this should not be your only book on decorative food carving, it would fit well into a personal library on food decoration. Techniques don't go out of style, and if you master the detailed, photographically illustrated step-by-step instructions here, you can bring your own artistic flair and produce beautiful results.Whatever John Gargone's talents, he was poorly served by his publisher, who did not give him good editing, good typography or good photos.This book is not well designed. The fonts are strange. Descenders on the headings blunder into the text below. Many of the headings switch from blue to yellow to green in mid-word.Reproduction of the photographs reminds me of 4-color food photos published in recipe books 50 years ago. But there was never an era, even then, when this photography would have been considered state of the art, or even professional. Today, with a copyright date as recent as 2004, these photos must be judged abominable.It saddens me to write such a harsh review for the work of a well-respected, hard-working and successful chef such as John Gargone. But these reviews are written for prospective purchasers of books, not for the authors.Instead of this book I would recommend Gourmet Garnishes by Mickey Baskett. Or better yet, search Amazon for this book's title, and consider some of the other books that show up in the search.goodGreat for the beginner, and anyone who wants to start of refresh their basic skills. Get it.I have been a cook for over 13 years so I already knew how to do some of this . but for those who don't know this would be a great book, I even still enjoyed it. it's a great book for new cooks with good ideas for parties.I bought this book for a friend in Israel who signed up for it on amazon gift registry. I am going to see her in a fewweeks and will take it as a surprie.livraison rapide. produit conforme a descriptifdid not relies this was a magazine ..thought it was a bookThanksIt's not quite what I was expecting. I wish I could have looked inside the book before purchasing. I'll use some of it.Des présentations magnifiques de vos plats lors des repas en famille, entre amis ou lors des récéptions.De quoi régaler vos convives, par la vue d'abord, par le goût après.Mais ce n'est pas un livre de recettes, mais de présentation des vos plats.Une description des outils nécessaires,et des schémas pour toutes les réalisations ,très compréhensibles et faciles de mettre en pratique.Avec les idées proposé tout plat prend un air de fête, et toute table un air de banquet royal.Il montre comment combiner les plats de fruits et les présenter de façon créative,et originale.Un plat de fromage avec une touche de couleur avec des fruits variés,tels figues, raisins ,kiwis-Et pourquoi ne pas tailler un chiffre,d'un anniversaire,par exemple, ou une phrase dans du melon, pour mettre en mots ce que l'on veut dire,et l'auteur vous montre comment le faire..décorer une assiette de crudités pour un apéro, ou parsémer une table avec des petits animaux taillés dans des fruits, pour le rendre encore plus attrayant devient un jeu d'enfant sous les conseils de l'auteur.Un livre à découvrir , à savourer et mettre en pratique pour épater vos invités.it very easy to understand what to do even if you can read the languageinteresting