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About Entertaining, with Donna Pilato
Food Art,
Garnishing Made Easy Guide
Review
Guide
Rating - 5 Stars
Pros
Very clear,
step-by-step instructions.
Beautiful
full color photos demonstrate every technique.
There's lots
of guidance on knife handling and care, good for any purpose.
Cons
None found.
The Bottom Line - With this book in
hand you can elevate your home buffets from a bunch of hastily tossed together plates of food, to beautiful works of art,
without much more effort than the time required to give a little advance thought.
For a more detailed book review from Donna Pilato click on http://entertaining.about.com/cs/productreviews/gr/foodart.htm
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Master Chef Edward G. Leonard, CMC
Executive Chef Westchester Country Club
I find the book
to be very informative, good pictures and a solid book to teach those who wish to learn and practice food preparation.
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Master Pastry Chef Spud Rhea, CMPC, CEC, CCE, AAC
Director; Sullivan University's National Center for Hospitality Studies
Chef Tom Hickey, CEC,
CCE, CFE, CHE, Chair of Culinary Arts Programs:
Food Art is a very good book... it includes some novel and useful ideas. I find the book to be logically
& methodically written and it includes very good photography.
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Culinary Trends Magazine Editor; Linda Mensinga
Food Art; Garnishing Made Easy delivers what the title promises.
See Pages 24 and 25 in Culinary Trends volume XIII * Number 1 edition May 2004
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Contact Chef Gargone at 760-836-0237
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