The Book of Garnishes

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

Rating:
Summary: Definitly for beginners!
Review: The book leaves nothing unsaid. The pictures make the garnishes very easy to make. A very good introduction to the subject. An excellent first book.

Rating:
Summary: Used this as a text book in Culinary Arts course
Review: The book leaves nothing unsaid. The pictures make the garnishes very easy to make. A very good introduction to the subject. An excellent first book.

Rating:
Summary: Adequate for beginners
Review: The garnishes presented in this book are very simple to make. However, they appear as though they are simple to make. Any advanced student or serious chef will undoubtedly be disappointed with the level of artistry within. Beginners will enjoy their first exploration of eye appeal using this book.

Rating:
Summary: Definitly for beginners!
Review: This book considered is easy. When I take a glance at this book the garnishing techniques are often seen in dishes serve in regular restaurant. So to be honest this book isn't fill with glamour decoration. The garnishes are easy & you can make it yourself by looking at the first glance. Easy step by step guide with fully colored pictures. The level of difficulty for cutting and carving are none but surely helps to improve your food appearances. For those who know nothing about garnishing this book can be a starter. But for others that want fancy styles and more on 'how to garnish' better look some place else.

Rating:
Summary: Simple but Useful
Review: This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.

Rating:
Summary: Simple but Useful
Review: This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.