Summary
Nothing sets off a delicious dish better than the perfect garnish. In this delectable book on edible art, author David Paul Larousse shows how to transform common fruits and vegetables into beautiful, ready-to-eat garnishes that are quick and easy to prepare. The techniques are all here including basic knife handling and cutting procedures, and other important garnishing tools and methods. Easy-to-follow instructions explain how to use these fundamental skills to make 75 fresh and creative garnishes, from cucumber lilies and bell pepper baskets to apple feathers and pineapple boats.
DAVID PAUL LAROUSSE is an accomplished culinary professional, author, and educator on foodservice and related topics. A former chef-instructor at City College of San Francisco and Johnson & Wales University, he is the author of The Sauce Bible, The Hors d'Oeuvre Bible, The Professional Garde Manger, and The Soup Bible, all from Wiley.
