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Synopsis : From the front and back endpapers of the dustjacket:

“Garnishing – the final step in creating dishes that please the eye as well as the palate – is one of the most important aspects of fine cooking. In this handsomely illustrated volume, chef de cuisine David Paul Larousse demonstrates how to prepare forty-eight elegant fruit and vegetable garnishes, ranging from a single tomato rose to a sophisticated bouquet composed of several dozen individual pieces. The garnishes are the product of Larousse’s distinctive culinary style, which he calls ‘California mukimono’ – an approach based on Japanese aesthetics of food presentation that he developed while living and working in San Francisco.

The techniques required to produce the garnishes progress from the simple to the complex, allowing you to acquire a basic repertoire of artistic culinary garnishes as you gain expertise. The step-by-step instructions are accompanied by explanatory line drawings and the results are lavishly illustrated in the colour section of the book. All preparations have been tested in the pressure-filled environment of the professional kitchen and reflect the highest standards of modern culinary practice.

You’ll find such attractive garnishes as:

Spiky leek leaves, radish feathers, chili-pepper buds, white turnip calla lilies, cucumber timbales, tomato blossoms, celery sea anemones, spider chrysanthemums, apple doves and much more.

Whether you are a professional chef or an aspiring gourmet, you will be delighted by these appealing and exotic garnishes.”

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