Cooking to the Image

<p><b><i>Cooking to the Image: A Plating Handbook</i></b> offers readers a fascinating perspective of a <i>culinary Art</i> that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as:</p> <ul> <li>Where in the menu is this food item to be placed?</li> <li>What food is selected? How is the food prepared? How will it be served?</li> <li>How is it presented in relationship to other food on the plate?</li> <li>How much will it cost?</li> </ul> <p>Plating exposes a chef’s deepest beliefs about what food is, and how food should be. Structured as a design process, <b><i>Cooking to the Image: A Plating Handbook</i></b> outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.</p>