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Chinese Garnishes with Platter Arrangements by Su-Huei Huang. Full Color 176 pages
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| Item No. |
BK-138 |
| Regular Price: |
$25.00 |
| Special: |
$22.50 |
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 Product Description |
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Chinese Garnishes With Platter Arrangements has text in
English and Spanish within the same book
Appetizers and garnishes that are presented according to difficulty,
ingredients and occasions they are usually served
Various methods of carving that are clearly explained
Procedures that range in difficulty from simple to complex
The wide variety allows the selection of the particular appetizers and
garnishes to suit the individual needs
A collection of special appetizers and garnishes that may be used for each
special occasion
In this fully illustrated step-by-step instructional garnishing book you
will be shown how to make impressive garnishes.
Chinese Garnishes With Platter Arrangements includes
artistic carving techniques for those who want to enhance their skills and
presentation of serving Chinese Cuisine. The collection of garnishes and
appetizers for this book are extensive. The art of carving and preparing
garnishes is to be very interesting and could be adapted by the maker. The
suitable cutting utensils and carving tools used for the special garnishes
are listed in this book by name.
Chinese Garnishes With Platter Arrangements unlocks
the secrets of transforming simple fruits, vegetables and meats in an array
of easily adaptable garnishes
The first section guides the reader in the Chinese art of cutting,
slicing, sculpting, and the myriad ways of creating and applying garnishes.
The second section features the unique and classic approach based on the
Chinese aesthetics of platter arrangements.
From the "Arrival of the Phoenix" to "The Good Luck
Dragon", each presentation transforms a simple dish into a captivating
experience
With this book as your guide, you can turn an ordinary tomato into a
blossoming rose or display a basket of flowers made of a variety of cold
cuts.
Whether cooking Chinese or continental meals, at home, catering, or in a
restaurant, this book is an invaluable addition to your culinary library
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