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NEW ARRIVAL
The Complete Step-by-Step
Vegetable and Fruit Carving
Published by Sangdad Publishing Co.
LE 400
Bilingual Thai/English
This magnificent book will help you master the art of Thai vegetable and fruit carving through full color photographs and step-by-step illustrations. The book is a good guide for carvers of all abilities, as it covers every aspect, from simple carvings for beginners, to magnificent carvings for those with more acquired skill. Thai experts teach you how to make beautiful decorations from carrots, tomatoes, cucumbers, Chinese radishes, eggplants, leeks, spring onions and many other vegetables.
NEW ARRIVAL
The Art of Thai Vegetable and Fruit Carving
Penpan Sittitrai
LE 400
Bilingual Thai / English
Splendid and extravagant carving decorations made by Thai experts can add flair to any dining scene. The Art of Thai Vegetable and Fruit Carving teaches you how to make the variety of forms, styles and colors in magnificent carving displays. The book is illustrated throughout with detailed drawings and full color pictures of the end pieces of art.
NEW ARRIVAL
The Art of Vegetable Garnish
Sopapan Amatadecha
LE 400
Bilingual Thai / English
The Art of Vegetable Garnish shows the readers how to make their own art of carving and create exhibits for any occasion. The introduction tells you how to choose the right vegetables and how to store your vegetables and displays so they remain fresh-looking for a longer period. Many detailed pictures show the art of carving step-by-step, which makes the book a perfect tool for self-study.
The Book of Garnishes
June Budgen
Published by HP Books
LE 80
Delightful garnishes for all varieties of food are presented in this book. All the techniques are here for over a
hundred garnishes, illustrated in full color with step by step instructions in pictures. The Book of Garnishes starts
with a short overview of garnish utensils and then explains in
detail how to create garnishes and serve them, from sweet to savory and fruit delights.
Gourmet Garnishes, Creative Ways to Dress up Your Food
Mickey Baskett
Published by Sterling Publishing Co.
LE 100
There is no doubt that a large part of our enjoyment of food comes from the way food looks. Attractive garnishes play an
important role in preparation and serving of food. Gourmet Garnishes, Creative Ways to Dress up Your Food, is a
practical guide for food arrangements and decoration. It shows you step-by-step techniques that professional chefs
use to make food beautiful and appealing. The book starts with the basic rules for food garnishing and an overview of
utensils and herbs commonly used. Each chapter covers a topic from vegetable to fruit, cheese and butter,
sauces, eggs, chocolate and garnishes with edible flowers.
Garnishes, a Feast for Your Eyes
Francis Talyn Lynch
Published by HP Books
LE 135
Because we eat first with our eyes, the way food is presented is important as it contributes to our overall
perception of its quality. In his book Garnishes, a Feast for Your Eyes, Francis Lynch, teacher and chef, shares his
secrets for making the perfect garnish for the perfect occasion. Drawings show you the techniques in detail while full color pictures show you what to aim for. In addition there is information on arranging food on buffets, and how to create a centerpiece for a buffet table.
Dishing with Style
Rori Trovato
Published by Clarkson Potter
LE 205
This is the book that will teach you how to create delicious, show-stopping dishes for every course of the meal, from cocktails and hors d'oeuvres through first courses, entrées, and desserts. Nearly every recipe includes two stunning option for presenting the dish to your guests. One option is for more casual, family-style get-togethers; but no matter how relaxed the event, there's no reason for the food to be anything other than beautiful. The other option is for more elegant dining, usually served in individual plated portions, for more formal affairs. The recipes for both choices use the same ingredients and cooking methods, but branch off at the end of the instructions, depending on what style you want for your service. Rori Trovato has made a career out of making delicious food look beautiful. She's taken part as the food stylist in the production of nearly fifty cookbooks.
Garde Manger
Published by Wiley
LE 460
Throughout this book, the work of the garde manger is explored with an eye toward the basic methods and safe food handling techniques. Cutting edge approaches are presented to combining flavors, colors and textures in the foods prepared on the cold side of kitchens in restaurants, hotels, banquet halls and specialty food producers. The book is geared to meet the needs of students and seasoned practitioners alike, giving not only the fundementals of technique but also the sound principles that result in the highest quality foods. From cold sauces and soups, salads, sandwiches and sausages, to pâtés, terrines, cured and smoked foods, cheeses, appetizers, relishes, all are presented in a comprehensive, clear and very useable reference.
The Professional Chef’s Art
of Garde Manger
Frederic H. Sonnenschmidt & John F. Nichols
5th Edition, published by Wiley
LE 413
Whether you are an experienced
professional or a serious student, this modern culinary classic
will prove to be invaluable in the preparation of buffets. The
Professional Chef’s Art of Garde Manger shows that
simplicity and elegance can create the ideal buffet. You will
find step-by-step coverage of the fundamentals of emulsion,
roasting, poaching, sautéing, and baking, as well as tested
techniques for carving fruits and vegetables, creating sculptures
and centerpieces from ice or tallow. With this 285-pages guide,
you can perfect your understanding of:
- Essential Ingredients
- Food Decoration
- Cold Sauces
- Cold Food Presentation for Practical Culinary
Displays
- Non-edible Displays
- Nutritional Cold Foods for A La Carte Service and
Buffets
Art of Garnishing
Inja Nam & Arnold Schmidt
Published by Wiley
LE 300
A book with 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. All displays look like flowers, while they are
created from edible products only. Many nice tips on
easy-to-implement creative ideas are included. 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 full color
photograph of the finished display.
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 efficiently
- Select props such as vases, bowls, and baskets that
enhance the presentation
Garde Manger, the Art and Craft of the Cold
Kitchen
Culinary Institute of America
Published by Wiley
LE 395
A complete and contemporary guide to the very best of what
today’s cold kitchen has to offer, Garde Manger: The Art
and Craft of the Cold Kitchen combines clear, illustrated
explanations of basic preparation principles and methods with
more than 400 recipes that can be easily adapted to create
signature dishes and scaled to meet different production
requirements. The book covers:
- Basic overview of the history of the garde manger
- Proper selection, care, and handling of ingredients
- Safe food handling techniques
- Traditional preparation techniques and modern interpretation
of those techniques and presentation ideas
- Contemporary approaches to flavor, color, and texture
combination
- Preparation of cold sauces, soups, salads, and
sandwiches
- Preparation of sausages, pates, terrines, and cured and
smoked foods
- Cheese making, cheese selection and presentation
- Hors d’oeuvres and appetizers
More Edible Art
David Paul Larousse
Published by Wiley
LE 265
In this delectable book on edible art, David Paul Larousse
shows how to transform familiar fruits and vegetables into a
stunning array of beautiful, ready-to-eat garnishes that are
quick and surprisingly easy to prepare. Beginning with a clear
review of all basic techniques, Chef Larousse covers
knife-handling and cutting procedures, as well as other essential
garnishing tools and methods. Illustrated instructions guide you
through each step explaining how to use these fundamental skills
to make 75 fresh and versatile garnishes.
The Complete Manual to Vegetable & Fruit Carving
Xiang Wang
Published by Andy Mannhart
LE 660
This book teaches and shows a new carving technique which
combines the advantages of the Chinese and Thai carving
techniques while taking European work methods into account. This
makes it easier to learn and means that carved decorations can be
created after just a little practice. Full-color guide book in
carving techniques.
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