Sample Food Art Chapters
Tricks of the Trade - Secret tricks only the professionals know, until now!
Knife Handling Techniques - Become an expert with
step by step instructions.
Rules to Garnish by - A systematic approach
to platter arrangement and food decorating.
Vegetables Appealing - Easy carved vegetables, artistic displays
and edible centerpieces.
Fruit Fantasia - Peeling, slicing and presentation techniques, original edible centerpieces
Masterpiece in Cheese - So easy like dealing a deck of cards, get the deli to do the work free.
Deli Art - An innovative approach to
the presentation of deli meats, every slice is a work of art.
Salad Border Garnishing - No
more green leaf, fantastic produce borders with many variations.
Introductory Fruit carving- learn basic methods to create easy centerpieces that will amaze you.
Salad, Platter and Table Centerpieces- You will be amazed at how quick and easy it is to create edible centerpieces.
Advanced Fruit and Vegetable Carving- learn Advanced methods to carve
outstanding personalized centerpieces.
With over 350 brilliant color photographs
which illustrate the easy step by step instructions that are explained clear and concise in
text and in captions. Food Art is destined to be a Best Seller
and possibly change the way we display our food from the gourmet giants in the food industry to the backyard cookout.
No special tools required! Only a sharp french and paring knife, the Knife handling chapter alone is worth the cost of the book, here you
will learn what to look for when purchasing a knife, the proper grip of the knife, table height, knife and potato
peeler sharpening and professional slicing and dicing methods. Food Art Classes are availble for course inclusion and to the public.
People feast first
with their eyes, then eat with their mouth!
About Food Art, Chef John was tired of rolling deli
meats, cubing cheese and fruit by hand and decorating salad platters with lettuce and kale leaves. These food presentations
are limited and the time it takes to make the displays do not outweigh the overall appeal. Chef John discovered
that food garnishing does not have to be tedious, difficult or time consuming; with the simple methods outlined in this new
book anyone who can slice a cucumber and cut a black olive in half can create fantastic edible art. Chef John could
not find a book teaching a systematic approach to food display so he wrote one. Hope you enjoy it.
Happy Garnishing!
