Research Guides: Food Plating and Presentation: General Presentation

General Presentation Books, Videos, & Images

The Best of Art Culinaire Issues 15-30 by Christine L. Failla (Editor)
Call Number: 641.5 A784b
Publication Date: 2001
The Best of Art Culinaire Issues 31-45 by Carol M. Newman (Editor)
Call Number: R 641.5 A784bes
Publication Date: 2004
The Big Fat Duck Cookbook by Heston Blumenthal
Call Number: R 641.5092 B658b
Publication Date: 2008
Bite by Bite by Peter Callahan and Raquel Pelzel
Call Number: 641.812 C156b
Publication Date: 2011
The Curated Table : recipes and styling for the perfect meal by Sandu Publications (Editor)
Call Number: 641.5 M621c
Publication Date: 2019
Edible Art by Narahenapitage Sumith Premalal De Costa
Call Number: 641.819 N218e
Publication Date: 2006
Food Presentation by Michelle Valigursky
Call Number: 641.5 V172f
Publication Date: 2010
Food Presentation Secrets by Cara Hobday and Jo Denbury
Call Number: 641.819 H682f
Publication Date: 2010
Food Styling for Photographers by Linda Bellingham and Jean Ann Bybee
Call Number: 641.819 B444f
Publication Date: 2008
The Food Stylist's Handbook by Denise Vivaldo
Call Number: 641.5 V855f
Publication Date: 2010
Manresa by David Kinch and Christine Muhlke
Call Number: 641.5979 K51m
Publication Date: 2013
Pierre Gagnaire by Benedict Beauge
Call Number: 641.514 G135p
Publication Date: 2003
Salt & Vanilla: a cook's book of edible art with stories by Judd Servidio
Call Number: 641.819 S79
Publication Date: 2023
Small Things Savory by Battman
Call Number: 641.812 S635 (oversize)
Publication Date: 2010-07-08
Stacks by Deborah Fabricant
Call Number: 641.6 F126s
Publication Date: 2003
Table Decoration with Fruits and Vegetables by Angkana Neumayer
Call Number: 642.8 N493t
Publication Date: 2010
Which Fork Do I Use with My Bourbon? : setting the table for tastings, food pairings, dinners, and cocktail parties by Peggy Noe Stevens
Call Number: 641.252 S845w
Publication Date: 2020

The Best of Art Culinaire Issues 15-30 by Christine L. Failla (Editor)
Call Number: R 641.5 A784be
ISBN: 0962372943
Publication Date: 2001
The Best of Art Culinaire Issues 31-45 by Carol M. Newman (Editor)
Call Number: R 641.5 A784bes
Publication Date: 2004
The Big Fat Duck Cookbook by Heston Blumenthal
Call Number: R 641.5092 B658b
Publication Date: 2008
Pierre Gagnaire by Benedict Beauge
Call Number: 641.514 G135p
Publication Date: 2003
Stacks by Deborah Fabricant
Call Number: 641.6 F126s
Publication Date: 2003
Bite by Bite by Peter Callahan and Raquel Pelzel
Call Number: 641.812 C156b
Publication Date: 2011

Meal Appeal: quick garnishes & food presentation by Paulette Mitchell
Call Number: DVD 641.81 M482
Publication Date: 2008
This DVD contains new presentation ideas for fruits, vegetables, and bread.
How to Carve Fruits and Vegetables the Thai Way
Call Number: DVD 641.819 H847 *Faculty use only*
Publication Date: 2004
In this DVD based on a course taught at the Samui Institute of Thai Culinary Arts, students can learn how to beautifully carve fruits and vegetables.
The Art of Food Presentation by Jennifer Joyce
Call Number: DVD 641.819 F686
Publication Date: 2007
With this DVD chefs can learn from other chefs about how to create eye-pleasing as well as tongue-pleasing dishes.

Images of plating techniques - general
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