2007-11-25 New to Plating? Then DO read this!

The negative reviews and low rating of this book left me so flabbergasted that I had to put in my 2c. I love this book and have bought two additional copies for friends as gifts.

OK, it's probably not a book for professional chefs or people who have been plating food at home since they were two bricks and tickey high. But if you've recently discovered plating, and need ideas on how to get started yourself, or progress your beginning experiments, this book is actually a quite wonderful foundation!

It takes you through eight different approaches to the plate. There are photographs of the finished plate, and some accompanying how-to help, also with photographs. Don't expect recipes! It's not a recipe book. The only recipes you get are there to help you through the plating experience.

One reviewer accuses the book of being dated. Well, perhaps it's very dated to make a chocolate bowl to serve your dessert in, but wow, does it make a hit when you serve that chocolate bowl to guests. You will never get an up-to-date book on anything, it takes a couple of years to get a book into print. Having a foundation on plating helps you make sense of what's been done on your plate in a restaurant.

Most home cooks don't believe they can make their food look as pretty as it does in a restaurant. This book will show that it's possible. There are very, very few books on how to approach it; I've only found two others - Dishing with Style, which is actually a recipe book that gives you two ways to serve each dish, and Stacks, which shows you how to master just one form of presentation.

My view on this book is 100% positive and I wish there were more like it.