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Working the Plate: The Art of Food Presentation Working the Plate The Art of Food Presentation, ISBN 9780471479390 and books by Christopher Styler, David Lazarus on sale at thebookshelf.co.nz Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step–by–step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself – a must for the kitchen shelf. An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson. Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba–Tofu Salad in a Nori Cone, and Birds Nest Brunch. Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, youll see how you can vary approaches and add adistinctive dash of n++lan and panache to the dishes you serve. About the AuthorChristopher Styler is a renowned chef, a cookbook author, and the culinary producer of several TV programs, including Daisy Cooks!, Lidias Italian Table, and Julia and Jacques: Cooking at Home. He has appeared on numerous network shows and written for leading publications.Table of ContentsIntroduction.The Minimalist. The Architect. The Artist. Contemporary European Style. Asian Influences. The Naturalist. Dramatic Flair. Desserts: Classic and Contemporary. Painting the Plate: Sauces and Techniques for Finishing Plates. Index
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 "Working the Plate: The Art of Food Presentation")