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Cooking to the Image: A Plating Handbook

November 2012, ©2013
Cooking to the Image: A Plating Handbook (EHEP002402) cover image

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. It provides 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.

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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

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  • Introduces the concept of culinary research in chef education, defining the menu as a central component of culinary understanding.
  • Explores the following to guide you toward creating successful plated presentations:
    • Your Field of Vision: explains why an educated viewpoint forms the parameters of plating.
    • The Plate in Context: outlines the guidelines of a chef’s vision by relating plate design to the menu.
    • Framing Culinary Art: uses the idea of art history and culinary craft to create a culinary Art history.
    • Classical, Nouvelle, New American, Fusion, and  Global Styles, and Interactive Table Setting: provides detailed analyses of styles within the Plate Frame of the culinary Art history.
    • Design and Culinary Plate Archetypes: explores design by relating various contemporary plate styles.
    • Critiquing Culinary Art and Culinary Values: guides in critiquing presentation, and considers customer viewpoints by matching consumer values to the work done by chefs.
  • Elegantly adorned with over 100 photos and illustrations.
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Wiley E-Text   
Cooking to the Image: A Plating Handbook
ISBN : 978-1-118-54533-1
192 pages
September 2012, ©2013
$29.50   BUY

Paperback   
Cooking to the Image: A Plating Handbook
ISBN : 978-1-118-07597-5
208 pages
November 2012, ©2013
$47.95   BUY

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