Art of Garnishing, www.thebookshelf.co.nz Subscribe to thebookshelf.co.nz newsletter

Book Categories

Beverages

Celebrity Chefs

Children

Cookery by Ingredient

Cooking For One

Cooking for Parties

Cooking with Gadgets

Dishes & Courses

General

Health & Wholefood

National & Regional Cuisine

Preserving & Freezing

Quick & Easy

Vegetarian

Clearance Titles

Search

Payment Options

Book Categories > General

Click for larger image

Art of Garnishing

Art of Garnishing, ISBN 9780471284741 and books by Inja Nam, Arno Schmidt on sale at thebookshelf.co.nz

Instructions are easy to follow and no special tools are required.

Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. These displays are the creation of award–winning Inja Nam, who has shown her works at numerous prestigious affairs at The Waldorf–Astoria Hotel in New York City. Each one is beautifully photographed in color in one of the public rooms at The Waldorf–Astoria. Instructions are easy to follow and no special tools are required. Four basic illustrated steps for each display are accompanied by information on raw materials and tools, in addition to the photograph of the finished result. Each flower design is carved from vegetables that are available in most commercial markets, fruit stands, or supermarkets. No artificial colors or materials are used. Features of the guide include tips on how to:

Select the best vegetables for different types of displays
Use knives, melon scoops, vegetable slicers, and other tools safely and effectively
Select props such as vases, bowls, and baskets that enhance the presentation.
Incorporate leaves, rattan sticks, and wicker in centerpiece bouquets for dramatic effect
Use bamboo, toothpicks, rubber bands, and other items to support the display.

Flexibility, good taste, and creativity are evident in displays that utilize squash, beets, carrots, eggplant, leeks, radishes, red and yellow peppers, and other vegetables. Advice is included on how to minimize waste, prevent vegetables from drying out too fast, and make the best use of leftovers. Art of Garnishing will meet the needs of professionals in the hotel, restaurant, and catering industries, as well as culinary teachers. It will also be useful for adventurous amateur chefs who wish to add flair to their meal presentations.

About the Author

Inja Nam has worked as Chef Hors dOeuvre in the Garde Manger Department at the Waldorf–Astoria. Her decorative works have been on display at dinners of state, charity balls, and private parties attended by U.S. presidents and international dignitaries. Ms. Nams vegetable flower creations have won First Prizes in their category every time they were entered at the New York Salon of Culinary Arts. She also demonstrated her skills at the International Hotel and Motel Show in New York City from 1981 to 1991.

Arno Schmidt is president of Arno Schmidt Enterprises, a hotel and restaurant consulting firm in New York City. Previously he was Executive Chef at The Waldorf–Astoria, as well as Food and Beverage Director at Bally Park Place Casino Hotel in Atlantic City and the New York Helmsley and Plaza Hotels in New York City. Mr. Schmidt has served as Chef–Coordinator at the Culinary Institute of America and is a Member Emeritus of the Institutes Board of Trustees. He has won many medals at culinary competitions, and he was Team Manager of the Chaine des Rotisseurs Culinary Team at the Culinary Olympics in 1988. James Gerard Smith, a freelance photographer, has worked in publishing and advertising for over 20 years. He specializes in food and location photography and maintains a studio in the Hudson Valley.

INDIVIDUAL FLOWERS
Acorn Squash Flower
Beet Rose
Beet Tulip
Carrot Paint Brush Flower
Carrot and Leek Gladiolus
Carrot Rose
Carrot Tiger Lily or Tulip
Eggplant Large Flower
Endive Flower
Ginger Blossom Gladiolus
Jicama Day Lily
Leek Paint Brush Flower
Leek Flower
Radicchio Flower
Radish Dahlia
Radish Cherry Blossom
Red Cabbage
Decorative Leaves
Red Cabbage Daisy
Red Cabbage Large Flower
Red Cabbage or Carrot
Bird of Paradise
Red Onion Mum
Red Onion Flower
Red Pepper Poinsettia
Red or Yellow Pepper Daisy
Red or Yellow Pepper Large Flower
Turnip Carnation
White Turnip Daisy
White Turnip Calla Lily
Yellow Squash Sunflower
Zucchini Tulip
FLOWER CENTERPIECES
Buffet Centerpiece
Wedding Centerpiece
Fathers Day/Oriental Motif
Valentines Day
Outdoor Party with Fruits and Berries
Silver Anniversary
Birthday Party
Thanksgiving
Independence Day
Big Lobster Display
Easter Bonnets
Spring Bouquet
Tray with Assorted Canapes and Flowers
Summer Bouquet
New Years Day
Oriental Arrangement
Christmas Centerpiece
Golden Anniversary
Engagement Bouquets
Crudite Assortment on a Silver Tray
Small Centerpiece
Mothers Day

Author:: Inja Nam, Arno Schmidt
Shipping:: Shipping Details
ISBN:: 9780471284741
Publish Date:: 11/1993
Pages:: 128
Publisher:: John Wiley & Sons
Format:: Hardback
Availability:: Approximately 4 - 6 weeks.
Availability details

Search

Payment Options

Share

About the Author

Table of Contents