Food Art: Garnishing Made Easy
by John Gargone
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Book Summary Information
Author: John GargoneEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-11
ISBN: 0764319604
Number of pages: 96
Publisher: Schiffer Publishing
Book Reviews of Food Art: Garnishing Made Easy
Book Review: Dated before it was ever published
Summary: 2 Stars
A dictionary should have impeccable spelling. A book about design should be well designed.
Food Art, a book about cutting up food and arranging it into interesting designs, is not well designed.
The fonts are strange. Descenders on the headings blunder into the text below. Many of the headings switch from blue to yellow to green in mid-word.
Reproduction of the photographs reminds me of 4-color food photos published in recipe books 50 years ago. But there was never an era, even then, when this photography would have been considered state of the art, or even professional. Today, with a copyright date as recent as 2004, these photos must be judged abominable.
That copyright date is indeed a puzzle. The food styling is extraordinarily dated and obsessively symmetrical. The author was clearly talented and in his day these designs would have wowed the crowds at weddings, conventions and awards banquets. But that day has passed. It is as if the book made the rounds of publishers and after being rejected by many, finally, 40 years later in 2004, was accepted.
But it was too late. For our time, these designs are too formal, too contrived and just over the top. The author opens with 9 "Rules to Garnish By," but forgot to consider rule number 6 in most of his projects: "Over decorating is as bad as no decoration." "Garnish is not the same as "garish."
There is nothing in this book as casual as floating a tiny bundle of julienned vegetables on a cup of soup, or using sauces or colorful bits of food as background on the plate.
I can't find fault with the editing of this book, however, as it is not apparent that there was any. Some of the most confusing instructions are repeated obsessively, sometimes several times on the same page, as if to compensate with repetition what is lacking in clarity.
You know, now that I think about it, I really don't like this book very much. Instead I would recommend Gourmet Garnishes by Mickey Baskett.
Summary of Food Art: Garnishing Made Easy
Illustrated with over 370 beautiful color photos, John Gargone takes readers step-by-step through the process of creating garnishes that are stunning works of edible art. Follow the straight-forward, systematic instructions and you will produce displays that guests will never forget, including border garnishes, salad and table centerpieces, fruit displays ranging from bird cages to watermelon wedding vases, melon sculpture displays, and masterpieces in cheese, vegetables, and deli spreads. Additionally, this book is packed with knife handling techniques, tricks of the trade, and recipes that will give you the confidence and knowledge to create food arrangements quickly, many of which may be reused over several days. This book is a must for every chef, whether cooking for family and friends or catering to thousands!Sauces, Salsa & Garnishes Books
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