{"product_id":"9781118075975","title":"Cooking to the Image A Plating Handbook","description":"\u003ch1\u003eCooking to the Image\u003c\/h1\u003e\u003ch2\u003eA Plating Handbook\u003c\/h2\u003e\u003ch3\u003eElaine Sikorski\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\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\n\u003c\/div\u003e\u003cdiv\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\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e06 November 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118075975\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e192\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e11.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44378002686092,"sku":"9781118075975","price":54.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118075975_05b5a696-9adb-4ba8-97ef-7cd24e70caa5.jpg?v=1780283021","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781118075975","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}