Garnishing
A guide to creating and using garnishes. Includes step-by-step drawings and photographs.
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Tucson, AZ :
HP Books,
Ã1987.
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Table of Contents:
- Guiding principles of variety & contrast
- Serving dishes
- Sizes & shapes
- Knives
- Classical cuts
- Specialty tools
- Dinner plate
- Composed salads
- Soups
- Pastry bags
- Cheese service
- Preparation of hot & cold meats
- Crudites & antipasto platters
- The buffet table
- Tips for watermelon baskets
- Secrets for successful food sculpturing
- Simple garnishes
- Wedge cuts
- Watermelon baskets
- Special designs
- Seasonal designs
- Butter
- Chocolate
- Aspic & chaud-froid
- Ice carving.
