More Edible Art: 75 Fresh Ideas for Garnishing - Hardcover

When it comes to culinary artistry, nothing sets off a dish better than a terrific garnish. In this delectable book on edible art, bestselling author David Paul Larousse shows how to transform familiar fruits and vegetables into a stunning array of beautiful, ready-to-eat garnishes that are quick and surprisingly easy to prepare.

Beginning with a clear review of all of the basic techniques, Chef Larousse covers knife-handling and cutting procedures, as well as other essential garnishing tools and methods. Then, with illustrated instructions that guide you through each step, he explains how to use these fundamental skills to make 75 fresh and versatile garnishes, including:
* Beet pinwheels
* Bell pepper baskets
* Carrot spears
* Cucumber lilies
* Jalapeño pepper tulips
* Apple feathers
* Grooved papayas
* Melon leaves
* Orange starbursts
* Pineapple boats

Beautiful color photographs show how garnishes can add the right finishing touch to a plated presentation.

Once you've mastered the basic techniques, the key is knowing where and how to use them. Chef Larousse shares aesthetic guidelines for successful garnishing that he calls California mukimono-an approach based on Japanese aesthetics of food presentation that he developed while living and working in San Francisco. These general principles are the ideal starting point for your own culinary journey of adventure and discovery.

Approaching garnishing as both a skill and an art, this book gives you the practical techniques, ideas, and inspiration to enjoy a lifetime of colorful, inventive garnishing.

DAVID PAUL LAROUSSE is an accomplished culinary professional, author, and educator on foodservice and related topics. A former chef-instructor at City College of San Francisco and Johnson & Wales University, he is the author of The Sauce Bible, The Hors d'Oeuvre Bible, The Professional Garde Manger, and The Soup Bible, all from Wiley.