This appealing cookbook could be used as a text in culinary schools as well as the kitchen of the adventurous home cook, says the reviewer. A no-nonsense manual for giving home-cooked meals that restaurant-quality finish. More than a hundred different tasty toppings and garnishes are presented in Food Presentation, along with expert guidance, recommendations, and recipes. Using the information in this book, even a novice cook may create garnishes that appear like they came from a restaurant. In-depth information on the methods, equipment, ingredients, and presentation styles of Michelin-starred chefs is provided over five distinct chapters. Garnishes are shown with step-by-step instructions, and their level of complexity is rated from one to five. The best methods to utilize the various garnishes are outlined in handy checklists, advice boxes, and identification directories. vital culinary advice and principles of presentation; the aesthetics of plate designs and shapes; useful utensils and vital cutlery; the why and how of garnishing; Basic garnishing methods use a variety of liquid and solid ingredients including sauces, gravies, oils, salsas, pestos, greenery, flowers, fruit, vegetables, flour-based garnishes, dairy, sweets, pastries, ices, chocolate, and textures. This book is on par with a professional cooking school and will inspire even the most inexperienced chefs to make their dishes look delicious.