(英文版) むきもの入門 - The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions (英語) ハードカバー – 2009/7/8
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Japanese food is renowned for its elegant presentation. One of its key elements is mukimono the decorative garnish or carving that adds the final flourish to a dish. The cook might select a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Or perhaps a swallow or a butterfly or a cluster of pine needles. Whichever culinary embellishment is employed, it will have been chosen to delight the eye and the palate with its shape, color, and taste. In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers more than 60 garnishes and food carvings for home, party, and professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food. And still others . . . simply are the food. Each decoration is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, and further ideas for your table, as well as secret, insider tips for successful presentation. Most are simple enough to master in seconds, although a handful will challenge your skills. All will lead you down new culinary avenues. These savory garnishes will bring fresh inspiration into your kitchen. They will add color and movement to your cooking re
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i rarely become so excited with a new book. It doesn't take long to read because it's barely a hundred pages of mostly pictures. Published less then a year ago, and being only 8" x 10", it will still make a great coffee table book. I can't wait to try the zucchini net: a great alternative to nori rolls or wrapping in lettuce.
Easily adaptable to an all raw food menu, I will certainly use some of these in my food presentations. I heartily recommend this book. And at this price, it's a worthwhile indulgence.