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Cooking to the Image: A Plating Handbook
Elaine Sikorski
€ 58.73
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Description for Cooking to the Image: A Plating Handbook
Paperback. 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. Num Pages: 192 pages, Illustrations. BIC Classification: WB. Category: (P) Professional & Vocational. Dimension: 231 x 189 x 10. Weight in Grams: 348.
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 ... Read more
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 ... Read more
Product Details
Publisher
John Wiley & Sons Inc United States
Number of pages
192
Format
Paperback
Publication date
2013
Condition
New
Weight
348g
Number of Pages
176
Place of Publication
New York, United States
ISBN
9781118075975
SKU
V9781118075975
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Elaine Sikorski
Chef Sikorski took her first chef position at the Courier Caf in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984. Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France. ... Read more
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