This book is filled with instructions on how to make mostly little garnishes that are intricate and simple all at once. Think elegant sushi adornment and desert jewelry and this book will make you happy showing you how to make that happen with clear instructions and lots of step by step photos.
Mostly the book tackles precise but easy enough to accomplish looking dikon redish and carrot designs along with smaller zucchini/eggplant(aubergine)creations. It doesn't show any of the garnishing techniques to make say a large watermelon into a flowery center piece utalizing the green and pink of the fruit like the Thailand books...but does have a few basic melon/fruit as bowl designs. It does show one blooming chrysanthemum in the medium of carrot via repeated v cuts that echoes the idea of melon carving but it's somehow a different style in the end.
Essentially all any of any of this is simply repeated, precise, v, u, or circular cuts and thin slices and clever arrangement that somehow makes everything seem special, elegant, or breathtaking...and I think this book is a great book for copying directly or using as inspiration as how to think about making the food on the plate a little higher.
I especially liked that most of the cuts are shown done using a pretty big sharp flat kitchen knife and basic step one or two kitchen tools like a melon baler, peeler, and corer nothing so fancy or expensive...the most unusual tool is a v cutter which may be accomplished with a pointed knife... unless one invests in a really nice blade and sharpener or really high grade equipment, one can get started trying most of these garnishes with the tools you already have in your kitchen.
The back explains a few more tools and tools for saving time but most of the instruction is done using a pretty standard knife.