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Tomato roses, fresh cheese on salad cucumbers, leek flowers, or
melon stars learn simple step-by-step directions on how to give the
final, eye-catching touch to a buffet or to your dinner table. Make
a garnished plate look even more delicious with an apple swan, a
carrot flower, or a horseradish rose. Veteran chef Georg Hartung
not only offers creative tips for trimming the plate with fruits
and vegetables, but also how to use butter and cocoa for
decorations. Sections include tips for serving various kinds of
skewers, cheese and ham platters, and canapes. These easy and
quickly prepared little works of art will add to the appetizing
flavor of any meal or dinner party.
After the success of Garnish and Decorating Made Easy, Georg
Hartung is back with a second helping! Once again, he offers easy
step-by-step instructions to pep up your small dishes and
fingerfood, for plates pleasing to the eye--and your tastebuds.
Inside you'll find 33 recipes for beautiful, in-season
amuse-bouches: onion crowns with carrot-tomato paste, calla lilies,
panna cotta, chocolate ornaments, marzipan treats, semolina pudding
pralines, and more! In the interest of sustainability and using the
freshest ingredients possible, all of the recipes are grouped
seasonally to honor the produce available, for the most delicious
results! With creative tips and ideas, including a tutorial on
making your own piping bags for precise, professional results,
you'll learn how to turn simple ingredients into fantastic eye
catchers. Bon appA (c)tit!
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