Free PDF Working the Plate: The Art of Food Presentation, by Christopher Styler
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Working the Plate: The Art of Food Presentation, by Christopher Styler
Free PDF Working the Plate: The Art of Food Presentation, by Christopher Styler
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Product details
Hardcover: 208 pages
Publisher: Houghton Mifflin Harcourt (September 8, 2006)
Language: English
ISBN-10: 047147939X
ISBN-13: 978-0471479390
Product Dimensions:
9 x 0.9 x 9.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
3.4 out of 5 stars
91 customer reviews
Amazon Best Sellers Rank:
#73,682 in Books (See Top 100 in Books)
This book is AWFUL! I have many books on creative culinary and this one is just the pits. Really lousy photography. They don't give recipes. They don't give tips. Half the book is full of nonsense about the creating chef of the dish. Who cares about that!! I have absolutely nothing good to say about this book. Basically, they are saying, make this (but don't tell you how), stick it on a plate, and serve it.
Poor step by step instruction.
I have to say the claims made about the book hooked me....in a big way. Being a culinary student and wanting reference material to help me perfect the skill of plating, I thought this book would be a great addition to my library. I was wrong....way wrong. It is very light in content....I was looking for a book that talked about plating....this had claims for foodies and culinary students. I would say that if you fit this demographic then you are already further advanced in your plating skills. The book is very basic....basic enough that I would say it doesn't deserve the title..."Working the Plate". I read it cover to cover....which takes about 1 hour. Truly a disappointment.Lofty claims.....light on content......not what I was looking for. If you are looking for a good book on plating your money would be better spent elsewhere.
If you graduated from the Culinary Institute of America, you don't need this book. I didn't, and I like the book a lot.I am a food photographer (on-site, mostly casual dining independent restaurants) and work without benefit of a stylist. I want to know how to make things look good on the plate. But if I use these techniques it will be mostly for meals I prepare for family and friends.The photography: Mostly excellent, but inconsistent and sometimes featuring shockingly, weirdly shallow depth of field. Shallow depth of field is an accepted technique in food photography. This means objects too close or too far from the camera's focal range are blurry. In a studio the photographer almost always has control over the depth of field. Anything that is out of focus in this book should be that way because the photographer intended it to be so. For example, the Sesame-Crusted Shrimp and Roll-Cut Asparagus Salad (page 91) is all about how to prepare the asparagus. The asparagus is mostly in focus, while the shrimp behind it is not. This photo works.But this is not the case with the Braised Lamb Shank with Saffron-pea Risotto (page 69). Only a little bit of the lamb shank is sharp. None of the risotto is and none of the swirls and sauce. I can picture the art director weeping, arguing with the editor and the photographer and finally being crushed into accepting that it would be too costly and time consuming to go back and reshoot the photo. It was a costly decision, as many people see that bad photo and reject the entire book.Low camera angles? Nothing wrong with that. It is old-fashioned and discredited to think the food photos should all be shot at the same viewing angle as the diner experiences the plate. People see the food at all angles. It is brought to the table at eye level, it then descends to the table. Other plates are placed before people to the sides or across the table. The guest actually sees the food in various ways before digging in and that is part of the excitement of the presentation.
Yes, it's very helpful for my culinary class that I teach my students are very impressed with it
good
Good concept its a good one with good recipes .. After perusing it, I did make a couple of the items featured in it and consulted the recipes too.
great item
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