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Cooking to the Image: A Plating Handbook (Englisch) Taschenbuch – 4. Januar 2013


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Amazon.com: 5 Rezensionen
6 von 6 Kunden fanden die folgende Rezension hilfreich
A solid book, if you're the right audience 20. Juli 2013
Von Jason Wirth - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
As I write this there are two other reviews, one a 5-star, the other a 1-star. This summarizes the polarizing content of this book. The people who will get most out of this book are probably professionals working in the industry, culinary students, or ambitious amateurs (I am in this category) who value depth and historical content on a niche topic like plating.

First, the book is primarily text but contains black and white pictures; it is not a coffee-table book with full 2-page glossies of plating techniques. (There are some color photos but it's clearly not the focus). Regardless, the pictures illustrate different plating styles and garnishes. For example, the pictures help to contrast the "mound design" (think all the food mixed together, with a circular drizzle of sauce around the plate) with the "duo design" (sliced protein on one half of a long, rectangular plate and a salad or veg on the other half).

The book has a textbook feel. (It's indeed a part of Wiley's college series.) This lends itself to someone in the trade or in school. As such, questions are at the end of each chapter. For example,
- What does it mean to have an eclectic style?
- What is the New American Style?
- What is the archetypal plate design in Fusion / New American style?

I think this will turn off more casual readers but be appreciated by professionals.

Most importantly, this book should help one think about plating rather than be a source to copy from. If you buy this book hoping to copy a bunch of pretty plating techniques and apply them to your own food, you will be disappointed. This book is too abstract. You will see rough line-art drawings comparing and contrasting different plating styles, which is helpful to think about when designing your own plating styles and techniques. One example is showing a leaf on four different sized plates to illustrate the principles of scale and proportion.

The book also contains plenty of tables, charts, and other graphic elements to help promote thinking about plating styles. I think these are very helpful when thinking about different ways to play. They help the reader play around yet provide structure. For example, one table discusses the relationships between temperature / flavors / and courses traditionally presented during dining.

While I enjoyed this book and ultimately think it's successful I have a number of gripes. First, the price of this book. On one hand, the content justifies some of the price, it's truly hard to find something like this elsewhere, on the other hand, the book itself is of mediocre quality given the relatively high quality of many cookbooks today with quality paper, beautiful typography and layout. It's a bit ironic that a book about the visual presentation of food feels like a Word document. Lastly, the price rose significantly since I purchased it. (I subtracted a star from my review because of the high price.) Just as how diners don't dine irrespective of their pocketbook (well, at least not me) the price of a meal impacts one's enjoyment, the same is true for books.
4 von 6 Kunden fanden die folgende Rezension hilfreich
Highly recommended 3. Januar 2013
Von josh hogan - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
As a professional chef for 20 years i would have to say this is a must buy ,very informative ,well written
2 von 3 Kunden fanden die folgende Rezension hilfreich
Too much history and o info on how to plate 26. Juni 2013
Von KTS - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Very disappointed. I was hoping the book would give me some ideas on how to plate. Lots of info on history of plating .very few pictures this might be of interest for the professional chef but not for the home chef
Perfect! 31. Dezember 2013
Von PLucas - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Just what I was looking for as a gift to a cook/chef/foodie! A good buy for anyone with the interest.
Mandatory reading for the serious culinary arts enthusiast or the professional chef 2. August 2013
Von A. Harvey - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Let me begin by saying, as my descriptive indicates, this is not a book for the casual cook. Neither is it for the person who is simply interested in a book that provides inspiration, especially in photographic form, for ways to plate food. If that is what you amt ai suggst you surf the web for images of creative plating. This is a serious book on the history and theory foundational to plating and the presentation of food.

The author takes the reader on a history of food presentation from the Middle Ages to the present in a way that is fascinating rather than dry. This is followed by a chapter on design elements, a chapter on sources of inspiration, a chapter comparing and contrasting the various elements of plate design through the six major styles from Classic to Global, and two final chapters on critique and culinary values.

As a non-professional I found this a delightful, very accessible read. The chapters are short (about 10 pages), the text well written (though needs some minor proof-reading), and the illustrations well chosen. It is such an interesting book I actually had difficulty setting it aside.
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