In a way, the plate acts as a frame for culinary art. This very detailed, very serious book is a guide to making that frame perfect.
As the expectations of diners have changed throughout the years, so has the look of the food coming out of the kitchen.
From Escoffier to Nouvelle Cuisine to fusion and New American styles, this book takes you through the hows, whys and wheres of creating a stunning plate.
It’s written for chefs, not food stylists, so the plate is viewed in context of the menu.
You can check out historic plating techniques along with very contemporary ideas, making for some great style inspiration.
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