{"product_id":"cooking-to-the-image-isbn-9781118075975","title":"Cooking to the Image","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eCooking to the Image: A Plating Handbook\u003c\/i\u003e\u003c\/b\u003e offers readers a fascinating perspective of a \u003ci\u003eculinary Art\u003c\/i\u003e that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eWhere in the menu is this food item to be placed?\u003c\/li\u003e \u003cli\u003eWhat food is selected? How is the food prepared? How will it be served?\u003c\/li\u003e \u003cli\u003eHow is it presented in relationship to other food on the plate?\u003c\/li\u003e \u003cli\u003eHow much will it cost?\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePlating exposes a chef’s deepest beliefs about what food is, and how food should be. Structured as a design process, \u003cb\u003e\u003ci\u003eCooking to the Image: A Plating Handbook\u003c\/i\u003e\u003c\/b\u003e outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.\u003c\/p\u003e  PREFACE ix  \u003cp\u003eACKNOWLEDGMENTS xiv\u003c\/p\u003e \u003cp\u003ePROLOGUE xvi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 YOUR FIELD OF VISION 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSeeing Is Believing 1\u003c\/p\u003e \u003cp\u003eAn Educated Viewpoint 3\u003c\/p\u003e \u003cp\u003eAesthetics: Art versus Craft 4\u003c\/p\u003e \u003cp\u003eArtistic Cookery 7\u003c\/p\u003e \u003cp\u003eA Quick Glance 8\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 9\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 THE PLATE IN CONTEXT 11\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRepertoire 11\u003c\/p\u003e \u003cp\u003eFinding a Focus 12\u003c\/p\u003e \u003cp\u003eSequencing Foods 13\u003c\/p\u003e \u003cp\u003eMenu Research 15\u003c\/p\u003e \u003cp\u003eReading a Menu 16\u003c\/p\u003e \u003cp\u003eCreativity and Tradition 19\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 20\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 FRAMING CULINARY ART 22\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eculinary Art history 23\u003c\/p\u003e \u003cp\u003ePre-Plate culinary Art history: The Room Frame 23\u003c\/p\u003e \u003cp\u003ePre-Plate culinary Art history: The Table Frame 24\u003c\/p\u003e \u003cp\u003eMoving toward the Plate: The Platter Frame in culinary Art history 27\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 31\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 32\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 PLATTER TO PLATE: CLASSICAL STYLE 34\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 34\u003c\/p\u003e \u003cp\u003eClassical Style 35\u003c\/p\u003e \u003cp\u003eThe Classical Menu and Service 37\u003c\/p\u003e \u003cp\u003ePlate Design: The Face 40\u003c\/p\u003e \u003cp\u003eMajor Tenets of Classical Style 41\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 42\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 PLATE FRAME: NOUVELLE STYLE 44\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 44\u003c\/p\u003e \u003cp\u003eNouvelle Style: Impressionistic Design 45\u003c\/p\u003e \u003cp\u003eThe Nouvelle Menu and Service 49\u003c\/p\u003e \u003cp\u003ePlate Design: The Sun 51\u003c\/p\u003e \u003cp\u003ePlate Design: The Fan 51\u003c\/p\u003e \u003cp\u003ePlate Design: Island(s) 52\u003c\/p\u003e \u003cp\u003eMajor Tenets of Nouvelle Style 52\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 53\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 54\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 55\u003c\/p\u003e \u003cp\u003eNew American Style 57\u003c\/p\u003e \u003cp\u003eFusion Style 58\u003c\/p\u003e \u003cp\u003eThe Menu and Service 59\u003c\/p\u003e \u003cp\u003ePlate Design: Elemental 60\u003c\/p\u003e \u003cp\u003ePlate Design: Duos \/ Trios 61\u003c\/p\u003e \u003cp\u003ePlate Design: The Stack 61\u003c\/p\u003e \u003cp\u003ePlate Design: The Mound 62\u003c\/p\u003e \u003cp\u003ePlate Design: BUFF 62\u003c\/p\u003e \u003cp\u003eGuiding Criteria for New American \/ Fusion Styles 63\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 64\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 PLATE FRAME: GLOBAL STYLE 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 67\u003c\/p\u003e \u003cp\u003eGlobal Style 68\u003c\/p\u003e \u003cp\u003eThe Menu and Service 70\u003c\/p\u003e \u003cp\u003ePlate Design: Linear 74\u003c\/p\u003e \u003cp\u003ePlate Design: Course within a Course 74\u003c\/p\u003e \u003cp\u003ePlate Design: Deconstruction \/ Abstraction 75\u003c\/p\u003e \u003cp\u003eGuiding Criteria for Global Style 75\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 76\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBackground 78\u003c\/p\u003e \u003cp\u003eTechno-Emotive Style 80\u003c\/p\u003e \u003cp\u003eMenu and Service: Interactive Table Setting 81\u003c\/p\u003e \u003cp\u003eA Backward Glance 82\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 83\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 DESIGN AND CULINARY PLATE ARCHETYPES 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCreative Culinary Questions 86\u003c\/p\u003e \u003cp\u003eElements of Design 86\u003c\/p\u003e \u003cp\u003ePrinciples of Design 89\u003c\/p\u003e \u003cp\u003eConsiderations in Culinary Design 93\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 94\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 LOOKING FOR INSPIRATION 96\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe World at Large 96\u003c\/p\u003e \u003cp\u003eMimicry 97\u003c\/p\u003e \u003cp\u003eMental Maps 98\u003c\/p\u003e \u003cp\u003eIngredients 99\u003c\/p\u003e \u003cp\u003eTechnology 103\u003c\/p\u003e \u003cp\u003eCulinary Creativity: A Shared Meaning 104\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 105\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 PLATING THE STYLES 106\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSauce and Plate Designs 107\u003c\/p\u003e \u003cp\u003ePreparation Methods and Plate Design 108\u003c\/p\u003e \u003cp\u003eGarnish and Plate Design 110\u003c\/p\u003e \u003cp\u003eThe Plate Itself 112\u003c\/p\u003e \u003cp\u003eSoup as an Example of Fundamentals 113\u003c\/p\u003e \u003cp\u003eBack to the Menu 115\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 116\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 118\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 CRITIQUING CULINARY ART 119\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhen: Times for Critiquing 119\u003c\/p\u003e \u003cp\u003eWhy: Reasons for Critiquing 120\u003c\/p\u003e \u003cp\u003eWho: The Human Factor 120\u003c\/p\u003e \u003cp\u003eWhat: Elements of a Critique 123\u003c\/p\u003e \u003cp\u003eHow: Theories Infl uence Judgments 128\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 133\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 CULINARY VALUES 136\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat Is Valued by Customers 136\u003c\/p\u003e \u003cp\u003eHow a Chef Relates to Customers’ Values 139\u003c\/p\u003e \u003cp\u003eValue in Artistic Dining 140\u003c\/p\u003e \u003cp\u003eValues in Professional Training 142\u003c\/p\u003e \u003cp\u003eWrapping Up 144\u003c\/p\u003e \u003cp\u003eQueries and Inquiries 145\u003c\/p\u003e \u003cp\u003eCitation and Reference Materials 146\u003c\/p\u003e \u003cp\u003eGLOSSARY 147\u003c\/p\u003e \u003cp\u003eINDEX 153\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChef Sikorski\u003c\/strong\u003e took her first chef position at the Courier Café in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.\u003cbr\u003eReturning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.\u003cbr\u003eChef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988990312677,"sku":"NP9781118075975","price":57.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118075975.jpg?v=1761782339","url":"https:\/\/k12savings.com\/es\/products\/cooking-to-the-image-isbn-9781118075975","provider":"K12savings","version":"1.0","type":"link"}