Now you can set a beautiful table with this complete guide to creating and using garnishes. Francis T. Lynch, teacher and chef, shares his secrets for making everything from chocolate roses to radish mice. Some designs are simple enough for a Halloween party for children, others will complement your best crystal and china. Whether you want to add an accent to a dinner plate or a centerpiece to a buffet table, you're sure to find the perfect idea. In addition to garnishes, there is a wealth of information on arranging food on buffets, and even how to sharpen knives! Included are full-color photographs of each design plus step-by-step drawings to ensure success. Book jacket.
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Guided Principles of Variety Contrast
6-inch knife angle antipasto apple aspic attach beak bell pepper blade body bottom bowl butter cabbage carrot carving cauliflower cavity centerpiece cheese chili chocolate cloves cocoa butter cold water crossbar crudites cucumber cut side cutting board Daikon radishes dish duck eggplant etch eyes flat side flesh front fruit garnishes green onion groove half head hold holes hors d'oeuvre inch wide inches long INGREDIENTS Insert jicama kiwifruit knives leaf lemon juice meat melon melon baller minutes mushrooms neck paring knife pastry pastry bag pattern pear peel petal piece pineapple plastic plate platters pumpkin Push red radish refrigerator round salad sauce saw cut serving shape skewers skin slice slip slit soak squash stem end stick straight strip surface swan table decoration thin TIPS TOOLS & SUPPLIES tray Trim turnip vegetable flowers vegetable peeler watermelon wedge wings wooden pick points wrap zester zucchini