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Plating techniques. Anyone who can recommend some good books (or links) about this subject?
12-21-2011, 09:34 AM
Presenting food on a plate or adding layers of metal to a substrate?
Plating food ... food presentation ...
12-22-2011, 01:54 PM
Pick up Charlie Trotter's book or the French Laundry book. Trotter's plates have more stuff going on while the Laundry's is very simple. Both have very clean plates but in different styles. Also if you can find one of Michel Bras books that doesn't cost an appendage go for that.
12-22-2011, 02:02 PM
Also. Check out Alinea. That's a great book for plating ideas. And a new book called Eleven Madison Park Ina's really nice looking plates.
12-22-2011, 05:20 PM
Ah ha! Well I was going to recommend the ASM Handbook Volume 5: Surface Engineering but that's not about food.
I have the ACF book Culinary Competition Cooking to Win (http://www.acfchefs.org/Source/Orders/index.cfm?section=STORE&CATEGORY=BOOKS&SKU=TEAM28&continue=1&PageNum=1) which has lot's of good info but is lacking on a lot of color photos.
I also bought Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (http://www.amazon.com/gp/product/0714849545/ref=as_li_ss_tl?ie=UTF8&tag=aonanfuch-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0714849545)
just for the pics though there are a few recipes in there.
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