The Book of Garnishes
The Book of Garnishes

Author: June Budgen

Publisher: Penguin

Published: 1986

Total Pages: 134

ISBN-13: 9780895864802

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Recommends useful utensils and techniques, and shows each step in making savory, fruit, and sweet garnishes

Japanese Garnishes
Japanese Garnishes

Author: Yukiko Haydock

Publisher: Owl Books

Published: 1989

Total Pages: 103

ISBN-13: 9780805011982

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The art of slicing fruits and vegetables is demonstrated through this delightful collection of 50 different garnishes. Recipes are adapted from Japanese to Western kitchens.

Creative Carving of Fruits & Vegetables
Creative Carving of Fruits & Vegetables

Author: Kikky Sihota

Publisher:

Published: 2001

Total Pages: 96

ISBN-13: 9788174361707

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This book presents simple and attractive ways of carving fruits and vegetables for salads, garnishes, unusual dishes, and light-as-air fruit-based desserts, as well as table decorations that will do any hostess proud.

Creative Chef
Creative Chef

Author: Jasper Udink ten Cate

Publisher: BIS Publishers

Published: 2016-07-12

Total Pages: 240

ISBN-13: 9789063694142

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The book is full of tips, ideas, and instructions for activities and presentation on and around the dinner table.

The Art & Science of Foodpairing
The Art & Science of Foodpairing

Author: Peter Coucquyt

Publisher: Mitchell Beazley

Published: 2020-10-01

Total Pages: 1384

ISBN-13: 1784726400

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"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris

The Cocktail Workshop
The Cocktail Workshop

Author: Steven Grasse

Publisher: Running Press Adult

Published: 2021-11-02

Total Pages: 442

ISBN-13: 0762472987

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IACP AWARD FINALIST FOR BEST WINE, BEER, OR SPIRITS COOKBOOK From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own. Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more. Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar -- like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist -- and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.