More Edible Art: 75 Fresh Ideas for Garnishing - Hardcover

Praise for More Edible Art "More Edible Art is the book we've been missing. The art of garnishing seems to have faded in recent decades, whereas in the time of Escoffier, many dishes were named by their garnishes. We must thank Chef Larousse for reviving this art. His book is fully comprehensive and contains beautiful photographs, with many ideas for garnishing that will transform a simple dish into a masterpiece." --Pierre Gouirand, President Auguste Escoffier Foundation, Mus?e de l'Art Culinaire "Even an old clam shack cook (like me) could not help but be enchanted by David's passionate, entertaining, and technically thorough treatment of this inspired culinary art form." --Jasper White, author of Cooking from New England, Lobster at Home, and 50 Chowders "Right after I started reading More Edible Art, I used several of the practical garnishes. The accolades I took credit for belong to David Larousse!" --Chef Brennan Hurley, Arts Club, Washington, D.C.

DAVID PAUL LAROUSSE is an accomplished culinary professional, author, and educator on foodservice and related topics. A former chef-instructor at City College of San Francisco and Johnson & Wales University, he is the author of The Sauce Bible, The Hors d?Oeuvre Bible, The Professional Garde Manger, and The Soup Bible, all from Wiley.