Wiley
Wiley.com
Print this page Share
Textbook

Art of Garnishing

ISBN: 978-0-471-28474-1
128 pages
November 1993, ©1993
Art of Garnishing (0471284742) cover image
Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.
See More
INDIVIDUAL FLOWERS.

Acorn Squash Flower.

Beet Rose.

Beet Tulip.

Carrot Paint Brush Flower.

Carrot and Leek Gladiolus.

Carrot Rose.

Carrot Tiger Lily or Tulip.

Eggplant Large Flower.

Endive Flower.

Ginger Blossom Gladiolus.

Jicama Day Lily.

Leek Paint Brush Flower.

Leek Flower.

Radicchio Flower.

Radish Dahlia.

Radish Cherry Blossom.

Red Cabbage.

Decorative Leaves.

Red Cabbage Daisy.

Red Cabbage Large Flower.

Red Cabbage or Carrot.

Bird of Paradise.

Red Onion Mum.

Red Onion Flower.

Red Pepper Poinsettia.

Red or Yellow Pepper Daisy.

Red or Yellow Pepper Large Flower.

Turnip Carnation.

White Turnip Daisy.

White Turnip Calla Lily.

Yellow Squash Sunflower.

Zucchini Tulip.

FLOWER CENTERPIECES.

Buffet Centerpiece.

Wedding Centerpiece.

Father's Day/Oriental Motif.

Valentine's Day.

Outdoor Party with Fruits and Berries.

Silver Anniversary.

Birthday Party.

Thanksgiving.

Independence Day.

Big Lobster Display.

Easter Bonnets.

Spring Bouquet.

Tray with Assorted Canapes and Flowers.

Summer Bouquet.

New Year's Day.

Oriental Arrangement.

Christmas Centerpiece.

Golden Anniversary.

Engagement Bouquets.

Crudite Assortment on a Silver Tray.

Small Centerpiece.

Mother's Day.
See More
About the Authors Inja Nam has worked as Chef Hors d'Oeuvre in the Garde Manger Department at the Waldorf-Astoria. Her decorative works have been on display at dinners of state, charity balls, and private parties attended by U.S. presidents and international dignitaries. Ms. Nam's vegetable flower creations have won First Prizes in their category every time they were entered at the New York Salon of Culinary Arts. She also demonstrated her skills at the International Hotel and Motel Show in New York City from 1981 to 1991. Arno Schmidt is president of Arno Schmidt Enterprises, a hotel and restaurant consulting firm in New York City. Previously he was Executive Chef at The Waldorf-Astoria, as well as Food and Beverage Director at Bally Park Place Casino Hotel in Atlantic City and the New York Helmsley and Plaza Hotels in New York City. Mr. Schmidt has served as Chef-Coordinator at the Culinary Institute of America and is a Member Emeritus of the Institute's Board of Trustees. He has won many medals at culinary competitions, and he was Team Manager of the Chaine des Rotisseurs Culinary Team at the Culinary Olympics in 1988. James Gerard Smith, a freelance photographer, has worked in publishing and advertising for over 20 years. He specializes in food and location photography and maintains a studio in the Hudson Valley.
See More

Related Titles

Back to Top