Elaine Sikorski,
E Sikorski
John Wiley & Sons
e druk, 2013
9781118075975
Cooking to the Image – A Plating Handbook
A Plating Handbook
Specificaties
Paperback, 176 blz.
|
Engels
John Wiley & Sons |
e druk, 2013
ISBN13: 9781118075975
Rubricering
Levertijd ongeveer 15 werkdagen
Samenvatting
Plating exposes a chef′s deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Specificaties
Inhoudsopgave
PREFACE ix
<p>ACKNOWLEDGMENTS xiv</p>
<p>PROLOGUE xvi</p>
<p>1 YOUR FIELD OF VISION 1</p>
<p>Seeing Is Believing 1</p>
<p>An Educated Viewpoint 3</p>
<p>Aesthetics: Art versus Craft 4</p>
<p>Artistic Cookery 7</p>
<p>A Quick Glance 8</p>
<p>Queries and Inquiries 9</p>
<p>Citation and Reference Materials 10</p>
<p>2 THE PLATE IN CONTEXT 11</p>
<p>Repertoire 11</p>
<p>Finding a Focus 12</p>
<p>Sequencing Foods 13</p>
<p>Menu Research 15</p>
<p>Reading a Menu 16</p>
<p>Creativity and Tradition 19</p>
<p>Queries and Inquiries 20</p>
<p>Citation and Reference Materials 21</p>
<p>3 FRAMING CULINARY ART 22</p>
<p>culinary Art history 23</p>
<p>Pre–Plate culinary Art history: The Room Frame 23</p>
<p>Pre–Plate culinary Art history: The Table Frame 24</p>
<p>Moving toward the Plate: The Platter Frame in culinary Art history 27</p>
<p>Queries and Inquiries 31</p>
<p>Citation and Reference Materials 32</p>
<p>4 PLATTER TO PLATE: CLASSICAL STYLE 34</p>
<p>Background 34</p>
<p>Classical Style 35</p>
<p>The Classical Menu and Service 37</p>
<p>Plate Design: The Face 40</p>
<p>Major Tenets of Classical Style 41</p>
<p>Queries and Inquiries 42</p>
<p>Citation and Reference Materials 43</p>
<p>5 PLATE FRAME: NOUVELLE STYLE 44</p>
<p>Background 44</p>
<p>Nouvelle Style: Impressionistic Design 45</p>
<p>The Nouvelle Menu and Service 49</p>
<p>Plate Design: The Sun 51</p>
<p>Plate Design: The Fan 51</p>
<p>Plate Design: Island(s) 52</p>
<p>Major Tenets of Nouvelle Style 52</p>
<p>Queries and Inquiries 53</p>
<p>Citation and Reference Materials 54</p>
<p>6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55</p>
<p>Background 55</p>
<p>New American Style 57</p>
<p>Fusion Style 58</p>
<p>The Menu and Service 59</p>
<p>Plate Design: Elemental 60</p>
<p>Plate Design: Duos / Trios 61</p>
<p>Plate Design: The Stack 61</p>
<p>Plate Design: The Mound 62</p>
<p>Plate Design: BUFF 62</p>
<p>Guiding Criteria for New American / Fusion Styles 63</p>
<p>Queries and Inquiries 64</p>
<p>Citation and Reference Materials 65</p>
<p>7 PLATE FRAME: GLOBAL STYLE 67</p>
<p>Background 67</p>
<p>Global Style 68</p>
<p>The Menu and Service 70</p>
<p>Plate Design: Linear 74</p>
<p>Plate Design: Course within a Course 74</p>
<p>Plate Design: Deconstruction / Abstraction 75</p>
<p>Guiding Criteria for Global Style 75</p>
<p>Queries and Inquiries 76</p>
<p>Citation and Reference Materials 77</p>
<p>8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78</p>
<p>Background 78</p>
<p>Techno–Emotive Style 80</p>
<p>Menu and Service: Interactive Table Setting 81</p>
<p>A Backward Glance 82</p>
<p>Queries and Inquiries 83</p>
<p>Citation and Reference Materials 84</p>
<p>9 DESIGN AND CULINARY PLATE ARCHETYPES 85</p>
<p>Creative Culinary Questions 86</p>
<p>Elements of Design 86</p>
<p>Principles of Design 89</p>
<p>Considerations in Culinary Design 93</p>
<p>Queries and Inquiries 94</p>
<p>Citation and Reference Materials 95</p>
<p>10 LOOKING FOR INSPIRATION 96</p>
<p>The World at Large 96</p>
<p>Mimicry 97</p>
<p>Mental Maps 98</p>
<p>Ingredients 99</p>
<p>Technology 103</p>
<p>Culinary Creativity: A Shared Meaning 104</p>
<p>Queries and Inquiries 105</p>
<p>Citation and Reference Materials 105</p>
<p>11 PLATING THE STYLES 106</p>
<p>Sauce and Plate Designs 107</p>
<p>Preparation Methods and Plate Design 108</p>
<p>Garnish and Plate Design 110</p>
<p>The Plate Itself 112</p>
<p>Soup as an Example of Fundamentals 113</p>
<p>Back to the Menu 115</p>
<p>Queries and Inquiries 116</p>
<p>Citation and Reference Materials 118</p>
<p>12 CRITIQUING CULINARY ART 119</p>
<p>When: Times for Critiquing 119</p>
<p>Why: Reasons for Critiquing 120</p>
<p>Who: The Human Factor 120</p>
<p>What: Elements of a Critique 123</p>
<p>How: Theories Infl uence Judgments 128</p>
<p>Queries and Inquiries 133</p>
<p>Citation and Reference Materials 135</p>
<p>13 CULINARY VALUES 136</p>
<p>What Is Valued by Customers 136</p>
<p>How a Chef Relates to Customers Values 139</p>
<p>Value in Artistic Dining 140</p>
<p>Values in Professional Training 142</p>
<p>Wrapping Up 144</p>
<p>Queries and Inquiries 145</p>
<p>Citation and Reference Materials 146</p>
<p>GLOSSARY 147</p>
<p>INDEX 153</p>
<p>ACKNOWLEDGMENTS xiv</p>
<p>PROLOGUE xvi</p>
<p>1 YOUR FIELD OF VISION 1</p>
<p>Seeing Is Believing 1</p>
<p>An Educated Viewpoint 3</p>
<p>Aesthetics: Art versus Craft 4</p>
<p>Artistic Cookery 7</p>
<p>A Quick Glance 8</p>
<p>Queries and Inquiries 9</p>
<p>Citation and Reference Materials 10</p>
<p>2 THE PLATE IN CONTEXT 11</p>
<p>Repertoire 11</p>
<p>Finding a Focus 12</p>
<p>Sequencing Foods 13</p>
<p>Menu Research 15</p>
<p>Reading a Menu 16</p>
<p>Creativity and Tradition 19</p>
<p>Queries and Inquiries 20</p>
<p>Citation and Reference Materials 21</p>
<p>3 FRAMING CULINARY ART 22</p>
<p>culinary Art history 23</p>
<p>Pre–Plate culinary Art history: The Room Frame 23</p>
<p>Pre–Plate culinary Art history: The Table Frame 24</p>
<p>Moving toward the Plate: The Platter Frame in culinary Art history 27</p>
<p>Queries and Inquiries 31</p>
<p>Citation and Reference Materials 32</p>
<p>4 PLATTER TO PLATE: CLASSICAL STYLE 34</p>
<p>Background 34</p>
<p>Classical Style 35</p>
<p>The Classical Menu and Service 37</p>
<p>Plate Design: The Face 40</p>
<p>Major Tenets of Classical Style 41</p>
<p>Queries and Inquiries 42</p>
<p>Citation and Reference Materials 43</p>
<p>5 PLATE FRAME: NOUVELLE STYLE 44</p>
<p>Background 44</p>
<p>Nouvelle Style: Impressionistic Design 45</p>
<p>The Nouvelle Menu and Service 49</p>
<p>Plate Design: The Sun 51</p>
<p>Plate Design: The Fan 51</p>
<p>Plate Design: Island(s) 52</p>
<p>Major Tenets of Nouvelle Style 52</p>
<p>Queries and Inquiries 53</p>
<p>Citation and Reference Materials 54</p>
<p>6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55</p>
<p>Background 55</p>
<p>New American Style 57</p>
<p>Fusion Style 58</p>
<p>The Menu and Service 59</p>
<p>Plate Design: Elemental 60</p>
<p>Plate Design: Duos / Trios 61</p>
<p>Plate Design: The Stack 61</p>
<p>Plate Design: The Mound 62</p>
<p>Plate Design: BUFF 62</p>
<p>Guiding Criteria for New American / Fusion Styles 63</p>
<p>Queries and Inquiries 64</p>
<p>Citation and Reference Materials 65</p>
<p>7 PLATE FRAME: GLOBAL STYLE 67</p>
<p>Background 67</p>
<p>Global Style 68</p>
<p>The Menu and Service 70</p>
<p>Plate Design: Linear 74</p>
<p>Plate Design: Course within a Course 74</p>
<p>Plate Design: Deconstruction / Abstraction 75</p>
<p>Guiding Criteria for Global Style 75</p>
<p>Queries and Inquiries 76</p>
<p>Citation and Reference Materials 77</p>
<p>8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78</p>
<p>Background 78</p>
<p>Techno–Emotive Style 80</p>
<p>Menu and Service: Interactive Table Setting 81</p>
<p>A Backward Glance 82</p>
<p>Queries and Inquiries 83</p>
<p>Citation and Reference Materials 84</p>
<p>9 DESIGN AND CULINARY PLATE ARCHETYPES 85</p>
<p>Creative Culinary Questions 86</p>
<p>Elements of Design 86</p>
<p>Principles of Design 89</p>
<p>Considerations in Culinary Design 93</p>
<p>Queries and Inquiries 94</p>
<p>Citation and Reference Materials 95</p>
<p>10 LOOKING FOR INSPIRATION 96</p>
<p>The World at Large 96</p>
<p>Mimicry 97</p>
<p>Mental Maps 98</p>
<p>Ingredients 99</p>
<p>Technology 103</p>
<p>Culinary Creativity: A Shared Meaning 104</p>
<p>Queries and Inquiries 105</p>
<p>Citation and Reference Materials 105</p>
<p>11 PLATING THE STYLES 106</p>
<p>Sauce and Plate Designs 107</p>
<p>Preparation Methods and Plate Design 108</p>
<p>Garnish and Plate Design 110</p>
<p>The Plate Itself 112</p>
<p>Soup as an Example of Fundamentals 113</p>
<p>Back to the Menu 115</p>
<p>Queries and Inquiries 116</p>
<p>Citation and Reference Materials 118</p>
<p>12 CRITIQUING CULINARY ART 119</p>
<p>When: Times for Critiquing 119</p>
<p>Why: Reasons for Critiquing 120</p>
<p>Who: The Human Factor 120</p>
<p>What: Elements of a Critique 123</p>
<p>How: Theories Infl uence Judgments 128</p>
<p>Queries and Inquiries 133</p>
<p>Citation and Reference Materials 135</p>
<p>13 CULINARY VALUES 136</p>
<p>What Is Valued by Customers 136</p>
<p>How a Chef Relates to Customers Values 139</p>
<p>Value in Artistic Dining 140</p>
<p>Values in Professional Training 142</p>
<p>Wrapping Up 144</p>
<p>Queries and Inquiries 145</p>
<p>Citation and Reference Materials 146</p>
<p>GLOSSARY 147</p>
<p>INDEX 153</p>