Food Art: Garnishing Made Easy
by John Gargone
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What happens when an artist devotes his life to the culinary field? He creates Food Art.
Tired of rolling deli meats, cubing cheese and fruit by hand and decorating salad platters with lettuce leaves? These presentations are limited and the time it takes to make the displays do not outweigh the overall appeal.
Renowned Chef Garde Manger, Sculptor, Teacher and Author John V. Gargone of the Pocono Mountains, Pennsylvania, has compiled a systematic approach to food decorating that encompasses all cuisines, products and applications. In his new book, Chef Gargone gives explicit instructions on, knife handling techniques, salad border garnishing, salad and table centerpieces, fruit fantasia, masterpiece in cheese, vegetables appealing, deli art creations, and much more.
Each chapter also contains a section on Tricks of the Trade.
With over 350 brilliant color photographs illustrate his easy step by step instructions explained clear and concise in text and in captions, Food Art is destined to be a Best Seller and possibly change the way we display our food from the gourmet giants in the food industry to the backyard cookout.
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