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Elaine Sikorski Cooking to the Image (Livre de poche)
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88,82 $C
État :
Entièrement neuf
Un livre neuf, non lu, non utilisé et en parfait état, sans aucune page manquante ni endommagée.
Expédition :
L'expédition n'est pas offerte vers : États-Unis.
Lieu : 60502, États-Unis
Livraison :
Variable
Renvois :
Renvoi sous 30jours. L'acheteur paie les frais de renvoi.
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Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :335383742326
Dernière mise à jour : sept. 06, 2024 12:25:32 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Book Title
- Cooking to the Image
- Publication Name
- Cooking to the Image : a Plating Handbook
- Title
- Cooking to the Image
- Subtitle
- A Plating Handbook
- Format
- Trade Paperback
- EAN
- 9781118075975
- ISBN
- 9781118075975
- Publisher
- Wiley & Sons, Incorporated, John
- Genre
- Food & Drink
- Release Year
- 2013
- Release Date
- 04/01/2013
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 0.4 in
- Item Length
- 9.2 in
- Item Width
- 7.5 in
- Item Weight
- 11.2 Oz
- Subject Area
- Cooking
- Subject
- Tablesetting, Methods / Garnishing & Food Presentation, Methods / General, General, Entertaining
- Publication Year
- 2012
- Type
- Textbook
- Number of Pages
- 176 Pages
À propos de ce produit
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118075978
ISBN-13
9781118075975
eBay Product ID (ePID)
117239769
Product Key Features
Number of Pages
176 Pages
Publication Name
Cooking to the Image : a Plating Handbook
Language
English
Publication Year
2012
Subject
Tablesetting, Methods / Garnishing & Food Presentation, Methods / General, General, Entertaining
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
11.2 Oz
Item Length
9.2 in
Item Width
7.5 in
Additional Product Features
Intended Audience
College Audience
LCCN
2012-032313
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
642.4
Table Of Content
PREFACE ix ACKNOWLEDGMENTS xiv PROLOGUE xvi 1 YOUR FIELD OF VISION 1 Seeing Is Believing 1 An Educated Viewpoint 3 Aesthetics: Art versus Craft 4 Artistic Cookery 7 A Quick Glance 8 Queries and Inquiries 9 Citation and Reference Materials 10 2 THE PLATE IN CONTEXT 11 Repertoire 11 Finding a Focus 12 Sequencing Foods 13 Menu Research 15 Reading a Menu 16 Creativity and Tradition 19 Queries and Inquiries 20 Citation and Reference Materials 21 3 FRAMING CULINARY ART 22 culinary Art history 23 Pre-Plate culinary Art history: The Room Frame 23 Pre-Plate culinary Art history: The Table Frame 24 Moving toward the Plate: The Platter Frame in culinary Art history 27 Queries and Inquiries 31 Citation and Reference Materials 32 4 PLATTER TO PLATE: CLASSICAL STYLE 34 Background 34 Classical Style 35 The Classical Menu and Service 37 Plate Design: The Face 40 Major Tenets of Classical Style 41 Queries and Inquiries 42 Citation and Reference Materials 43 5 PLATE FRAME: NOUVELLE STYLE 44 Background 44 Nouvelle Style: Impressionistic Design 45 The Nouvelle Menu and Service 49 Plate Design: The Sun 51 Plate Design: The Fan 51 Plate Design: Island(s) 52 Major Tenets of Nouvelle Style 52 Queries and Inquiries 53 Citation and Reference Materials 54 6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55 Background 55 New American Style 57 Fusion Style 58 The Menu and Service 59 Plate Design: Elemental 60 Plate Design: Duos / Trios 61 Plate Design: The Stack 61 Plate Design: The Mound 62 Plate Design: BUFF 62 Guiding Criteria for New American / Fusion Styles 63 Queries and Inquiries 64 Citation and Reference Materials 65 7 PLATE FRAME: GLOBAL STYLE 67 Background 67 Global Style 68 The Menu and Service 70 Plate Design: Linear 74 Plate Design: Course within a Course 74 Plate Design: Deconstruction / Abstraction 75 Guiding Criteria for Global Style 75 Queries and Inquiries 76 Citation and Reference Materials 77 8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78 Background 78 Techno-Emotive Style 80 Menu and Service: Interactive Table Setting 81 A Backward Glance 82 Queries and Inquiries 83 Citation and Reference Materials 84 9 DESIGN AND CULINARY PLATE ARCHETYPES 85 Creative Culinary Questions 86 Elements of Design 86 Principles of Design 89 Considerations in Culinary Design 93 Queries and Inquiries 94 Citation and Reference Materials 95 10 LOOKING FOR INSPIRATION 96 The World at Large 96 Mimicry 97 Mental Maps 98 Ingredients 99 Technology 103 Culinary Creativity: A Shared Meaning 104 Queries and Inquiries 105 Citation and Reference Materials 105 11 PLATING THE STYLES 106 Sauce and Plate Designs 107 Preparation Methods and Plate Design 108 Garnish and Plate Design 110 The Plate Itself 112 Soup as an Example of Fundamentals 113 Back to the Menu 115 Queries and Inquiries 116 Citation and Reference Materials 118 12 CRITIQUING CULINARY ART 119 When: Times for Critiquing 119 Why: Reasons for Critiquing 120 Who: The Human Factor 120 What: Elements of a Critique 123 How: Theories Infl uence Judgments 128 Queries and Inquiries 133 Citation and Reference Materials 135 13 CULINARY VALUES 136 What Is Valued by Customers 136 How a Chef Relates to Customers'' Values 139 Value in Artistic Dining 140 Values in Professional Training 142 Wrapping Up 144 Queries and Inquiries 145 Citation and Reference Materials 146 GLOSSARY 147 INDEX 153
Synopsis
Cooking to the Image: A Plating Handbook offers readers a fascinating perspective of a culinary Art that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as: Where in the menu is this food item to be placed? What food is selected? How is the food prepared? How will it be served? How is it presented in relationship to other food on the plate? How much will it cost? Plating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food., Plating exposes a chefs deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food., Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
LC Classification Number
TX652
Description de l'objet du vendeur
Évaluations comme vendeur (64 379)
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- juil. 28, 2022
Good info.
Achat vérifié : OuiÉtat : OccasionVendu par : goodwill_industries_of_south_florida