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. Itprovides 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.
Chapter 1: Your Field of Vision
Chapter 2: The Plate in Context
Chapter 3: Framing Culinary Art
Chapter 4: Platter to Plate: Classical Style
Chapter 5: Plate Frame: Nouvelle Style
Chapter 6: Plate Frame: New American Style and Fusion Style
Chapter 7: Plate Frame: Global Style
Chapter 8: The Emerging Menu: Interactive Table Setting
Chapter 9: Design and Culinary Plate Archetypes
Chapter 10: Looking for Inspiration
Chapter 11: Plating the Styles
Chapter 12: Critiquing Culinary Art
Chapter 13: Culinary Values
- 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.