Art of Garnishing. Dieser Artikel ist nicht verfügbar.Art of Garnishing

Here are clear instructions on how to create 30 stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. Instructions are easy to follow and no special tools are required.

About the Authors Inja Nam has worked as Chef Hors d'Oeuvre in the Garde Manger Department at the Waldorf-Astoria. Her decorative works have been on display at dinners of state, charity balls, and private parties attended by U.S. presidents and international dignitaries. Ms. Nam's vegetable flower creations have won First Prizes in their category every time they were entered at the New York Salon of Culinary Arts. She also demonstrated her skills at the International Hotel and Motel Show in New York City from 1981 to 1991. Arno Schmidt is president of Arno Schmidt Enterprises, a hotel and restaurant consulting firm in New York City. Previously he was Executive Chef at The Waldorf-Astoria, as well as Food and Beverage Director at Bally Park Place Casino Hotel in Atlantic City and the New York Helmsley and Plaza Hotels in New York City. Mr. Schmidt has served as Chef-Coordinator at the Culinary Institute of America and is a Member Emeritus of the Institute's Board of Trustees. He has won many medals at culinary competitions, and he was Team Manager of the Chaine des Rotisseurs Culinary Team at the Culinary Olympics in 1988. James Gerard Smith, a freelance photographer, has worked in publishing and advertising for over 20 years. He specializes in food and location photography and maintains a studio in the Hudson Valley.