{"product_id":"cooking-to-the-image-9781118075975","title":"Cooking to the Image","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eCooking to the Image: A Plating Handbook\u003c\/i\u003e\u003c\/b\u003e offers readers a fascinating perspective of a \u003ci\u003eculinary Art\u003c\/i\u003e that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eWhere in the menu is this food item to be placed?\u003c\/li\u003e \u003cli\u003eWhat food is selected? How is the food prepared? How will it be served?\u003c\/li\u003e \u003cli\u003eHow is it presented in relationship to other food on the plate?\u003c\/li\u003e \u003cli\u003eHow much will it cost?\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePlating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, \u003cb\u003e\u003ci\u003eCooking to the Image: A Plating Handbook\u003c\/i\u003e\u003c\/b\u003e outlines how personal creativity and professional tradit\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePREFACE ix  \u003c\/p\u003e\u003cp\u003eACKNOWLEDGMENTS xiv\u003c\/p\u003e \u003cp\u003ePROLOGUE xvi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 YOUR FIELD OF VISION 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSeeing Is Believing 1\u003c\/p\u003e \u003cp\u003eAn Educated Viewpoint 3\u003c\/p\u003e \u003cp\u003eAesthetics: Art versus Craft 4\u003c\/p\u003e \u003cp\u003eArtistic Cookery 7\u003c\/p\u003e \u003cp\u003eA Quick Glance 8\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 9\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 THE PLATE IN CONTEXT 11\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRepertoire 11\u003c\/p\u003e \u003cp\u003eFinding a Focus 12\u003c\/p\u003e \u003cp\u003eSequencing Foods 13\u003c\/p\u003e \u003cp\u003eMenu Research 15\u003c\/p\u003e \u003cp\u003eReading a Menu 16\u003c\/p\u003e \u003cp\u003eCreativity and Tradition 19\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 20\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 FRAMING CULINARY ART 22\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eculinary Art history 23\u003c\/p\u003e \u003cp\u003ePre-Plate culinary Art history: The Room Frame 23\u003c\/p\u003e \u003cp\u003ePre-Plate culinary Art history: The Table Frame 24\u003c\/p\u003e \u003cp\u003eMoving toward the Plate: The Platter Frame in culinary Art history 27\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 31\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 32\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 PLATTER TO PLATE: CLASSICAL STYLE 34\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 34\u003c\/p\u003e \u003cp\u003eClassical Style 35\u003c\/p\u003e \u003cp\u003eThe Classical Menu and Service 37\u003c\/p\u003e \u003cp\u003ePlate Design: The Face 40\u003c\/p\u003e \u003cp\u003eMajor Tenets of Classical Style 41\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 42\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 PLATE FRAME: NOUVELLE STYLE 44\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 44\u003c\/p\u003e \u003cp\u003eNouvelle Style: Impressionistic Design 45\u003c\/p\u003e \u003cp\u003eThe Nouvelle Menu and Service 49\u003c\/p\u003e \u003cp\u003ePlate Design: The Sun 51\u003c\/p\u003e \u003cp\u003ePlate Design: The Fan 51\u003c\/p\u003e \u003cp\u003ePlate Design: Island(s) 52\u003c\/p\u003e \u003cp\u003eMajor Tenets of Nouvelle Style 52\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 53\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 54\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 55\u003c\/p\u003e \u003cp\u003eNew American Style 57\u003c\/p\u003e \u003cp\u003eFusion Style 58\u003c\/p\u003e \u003cp\u003eThe Menu and Service 59\u003c\/p\u003e \u003cp\u003ePlate Design: Elemental 60\u003c\/p\u003e \u003cp\u003ePlate Design: Duos \/ Trios 61\u003c\/p\u003e \u003cp\u003ePlate Design: The Stack 61\u003c\/p\u003e \u003cp\u003ePlate Design: The Mound 62\u003c\/p\u003e \u003cp\u003ePlate Design: BUFF 62\u003c\/p\u003e \u003cp\u003eGuiding Criteria for New American \/ Fusion Styles 63\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 64\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 PLATE FRAME: GLOBAL STYLE 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 67\u003c\/p\u003e \u003cp\u003eGlobal Style 68\u003c\/p\u003e \u003cp\u003eThe Menu and Service 70\u003c\/p\u003e \u003cp\u003ePlate Design: Linear 74\u003c\/p\u003e \u003cp\u003ePlate Design: Course within a Course 74\u003c\/p\u003e \u003cp\u003ePlate Design: Deconstruction \/ Abstraction 75\u003c\/p\u003e \u003cp\u003eGuiding Criteria for Global Style 75\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 76\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 78\u003c\/p\u003e \u003cp\u003eTechno-Emotive Style 80\u003c\/p\u003e \u003cp\u003eMenu and Service: Interactive Table Setting 81\u003c\/p\u003e \u003cp\u003eA Backward Glance 82\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 83\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 DESIGN AND CULINARY PLATE ARCHETYPES 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCreative Culinary Questions 86\u003c\/p\u003e \u003cp\u003eElements of Design 86\u003c\/p\u003e \u003cp\u003ePrinciples of Design 89\u003c\/p\u003e \u003cp\u003eConsiderations in Culinary Design 93\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 94\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 LOOKING FOR INSPIRATION 96\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe World at Large 96\u003c\/p\u003e \u003cp\u003eMimicry 97\u003c\/p\u003e \u003cp\u003eMental Maps 98\u003c\/p\u003e \u003cp\u003eIngredients 99\u003c\/p\u003e \u003cp\u003eTechnology 103\u003c\/p\u003e \u003cp\u003eCulinary Creativity: A Shared Meaning 104\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 105\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 PLATING THE STYLES 106\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSauce and Plate Designs 107\u003c\/p\u003e \u003cp\u003ePreparation Methods and Plate Design 108\u003c\/p\u003e \u003cp\u003eGarnish and Plate Design 110\u003c\/p\u003e \u003cp\u003eThe Plate Itself 112\u003c\/p\u003e \u003cp\u003eSoup as an Example of Fundamentals 113\u003c\/p\u003e \u003cp\u003eBack to the Menu 115\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 116\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 118\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 CRITIQUING CULINARY ART 119\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhen: Times for Critiquing 119\u003c\/p\u003e \u003cp\u003eWhy: Reasons for Critiquing 120\u003c\/p\u003e \u003cp\u003eWho: The Human Factor 120\u003c\/p\u003e \u003cp\u003eWhat: Elements of a Critique 123\u003c\/p\u003e \u003cp\u003eHow: Theories Infl uence Judgments 128\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 133\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 CULINARY VALUES 136\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat Is Valued by Customers 136\u003c\/p\u003e \u003cp\u003eHow a Chef Relates to Customers’ Values 139\u003c\/p\u003e \u003cp\u003eValue in Artistic Dining 140\u003c\/p\u003e \u003cp\u003eValues in Professional Training 142\u003c\/p\u003e \u003cp\u003eWrapping Up 144\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 145\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 146\u003c\/p\u003e \u003cp\u003eGLOSSARY 147\u003c\/p\u003e \u003cp\u003eINDEX 153\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406826905943,"sku":"9781118075975","price":48.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118075975.jpg?v=1730497250","url":"https:\/\/bookcurl.com\/products\/cooking-to-the-image-9781118075975","provider":"Book Curl","version":"1.0","type":"link"}