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Food Plating and Presentation

The resources in this guide include books and DVDs about how to create great food presentations. There is also information about the art of menus.

How to Use this Guide

Use this guide to:

Art Culinaire, a culinary magazine for recipes and plating ideas
Find entree plating and presentation books
See dessert presentation materials
View modern and vintage menus

Featured Presentation Books

Lexington
Louisville

Dishing with Style by Rori Trovato
Call Number: 641.5 T779d
ISBN: 9781400050406
Publication Date: 2004
Institut Paul Bocuse Gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs by Institut Paul Bocuse
Call Number: Louisville & Lexington
Publication Date: 2016
Le Corbuffet : edible art and design classics by Esther Choi
Call Number: 641.3 C545c
Publication Date: 2019
The Next Frontier of Restaurant Management : harnessing data to improve guest service and enhance the employee experience by Alex M. Susskind and Mark Maynard (Editors)
Call Number: 647.95 N567
Publication Date: 2019

Dishing with Style by Rori Trovato
Call Number: 641.5 T779d
ISBN: 9781400050406
Publication Date: 2004
Grand Finales by Tish Boyle; Timothy Moriarty
Call Number: 641.862 G751
ISBN: 9780442022877
Publication Date: 1997
A Modernist View of Plated Desserts by Tish Boyle; Timothy Moriarty
Call Number: 641.862 G751m
ISBN: 9780471292517
Publication Date: 1997
Working the Plate by Christopher Styler; David Lazarus (Filmed by)
Call Number: 641.5 S938w
ISBN: 9780471479390
Publication Date: 2006-09-08

Last Updated: Aug 3, 2022 5:21 PM
URL: https://libguides.sullivan.edu/foodplating
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Subjects: Culinary & Hospitality Studies

Tags: Food presentation, plating