An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson.\n\n\n\n\n\nWorking the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba Tofu Salad in a Nori Cone, and Bird s Nest Brunch.\n\n\nPlating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you ll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve.\n\n\nDiscover the plating philosophies of these renowned chefs:\n\n\nWayne Harley Brachman, Porter House, New York, NY\n\n\nTerrance Brennan, Artisanal, Picholine, New York, NY\n\n\nAndrew Carmellini, A Voce, New York, NY\n\n\nSuzanne Goin, Lucques, AOC, Los Angeles, CA\n\n\nSharon Hage, York Street, Dallas, TX\n\n\nJames Laird, Restaurant Serenade, Chatham, NJ\n\n\nEmily Luchetti, Farallon Restaurant, San Francisco, CA\n\n\nTadashi Ono, Matsuri, New York, NY\n\n\nKent Rathbun, Abacus, Jasper s, Dallas, Texas\n\n\nMarcus Samuelsson, Aquavit, Riingo, New York, NY