Garnishing

Front Cover
Penguin, Jan 1, 1987 - Cooking - 143 pages
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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Contents

Introduction
6
Guided Principles of Variety Contrast
8
Serving Dishes
9
Sizes Shapes
10
Classical Cuts
12
Dinner Plate
13
Composed Salads
14
Soups
15
Wedge Cuts
54
Watermelon Baskets
66
Special Designs
74
Seasonal Designs
108
Butter
129
Chocolate
131
Aspic ChaudFroid
135
Ice Carving
136

Cheese Service
16
Crudites Antipasto Platters
18
Tips for Watermelon Baskets
20
Simple Garnishes
24
Patterns
139
Index
142
Copyright

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About the author (1987)

FRANCIS T. LYNCH, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

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