Internationally renowned chef Hiroshi Nagashima presents 60 edible garnishes and food carvings for use at home, parties, or in the workplace in his book The Decorative Art of Japanese Food Carving. Others are made to be placed on top of the dish. Some are designed to hold the meal, while others are just the food themselves.
Each is introduced in full color and includes simple, step-by-step directions, examples of food arrangements, additional ideas, and insider information on how to present well. Although some are fairly difficult and need a lot of practice, the most are straightforward enough for the novice cook to master. The recipes provided by Nagashima make use of everyday culinary tools like knives, peelers, and cookie cutters as well as readily available, well-known ingredients.
The Decorative Art of Japanese Food Carving
9.90 x 7.70 x 0.60 Inches