Cooking to the Image: A Plating Handbook provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And How will it be served? This book makes visible the fundamental meanings in plated presentations. Plating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
