The Book of Garnishes

by June Budgen

Book Overview

Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0895864800
• Release Date: February 1988
• Publisher: HP Trade
• Length: 128 Pages
• Weight: 0.72 lbs.
• Dimensions: 11.2" x 0.3" x 4.6"

Customer Reviews

garnishes that are doable for an amateur

We own a B & B and wanted to make our breakfast presentations oooo-la-la. This was the secret.

why paperback?

I love hardcover for culinary books.Economic issues explain my question.In this particular book ,which use demands it opened all the way,the hard cover cries for help! The step-by-step photos are fantastic. Be prepared for Xmas.

Great introduction.

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. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

Simple but Useful

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.

Used this as a text book in Culinary Arts course

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.