PDF Ebook The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions, by Hiroshi Nagashima
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The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions, by Hiroshi Nagashima
PDF Ebook The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions, by Hiroshi Nagashima
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About the Author
HIROSHI NAGASHIMA is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese and was a featured participant in the 2008 Kennedy Center event, "Japan: Culture + Hyperculture," where he handled the Japanese banquet.
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Product details
Hardcover: 112 pages
Publisher: Kodansha International; 1 edition (September 21, 2012)
Language: English
ISBN-10: 1568364350
ISBN-13: 978-1568364353
Product Dimensions:
7.8 x 0.5 x 10.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
44 customer reviews
Amazon Best Sellers Rank:
#110,178 in Books (See Top 100 in Books)
This book reminds me of those "learn to draw" books where the steps go something like:1. First, draw a medium oval.2. Then, faintly trace a horizontal line through the center.3. Finally, add in the details to complete your drawing of the Sistine Chapel.Yes the pictures are beautiful but it's not exactly useful when I want to learn to made a radish bird and the book is essentially just saying "Start by cutting a radish into a bird-like shape. Then, whittle it down until it looks like a bird."
The literature for food carving and garnish design is limited relative to other aspects of the culinary arts. While this "visual manual" is helpful, the descriptions would benefit from less brevity and more detail. I was left to experiment to discover the boundary conditions and specifics for certain procedures. For example, when instructed to cut a 4 in. long strip of carrot, how thick should the strip be to maximize results? The book doesn't say and I was forced to experiment on my own. In case you're curious, my results were that while the form of thinner strips of vegetables are easier to manipulate, they hold their shape less well than thicker pieces do.
The inside of the book lives up to the promise of the cover. Beautiful quality paper and photographs. Detailed instructions on how to make these beautiful carvings. If this is what you want to do, this book is an excellent reference, and is a visual pleasure.
This book is good if you are looking for a time consuming project to up a dish at a kids party or a theme gathering. While the step by step instructions are easy to follow, there is little explanation with regards to the sharpness of blades, dimensions of bladed needed or the pressure required to complete the cut. Not bad, just not what I was looking for
I love this book. Fully illustrated, with most of the space used for multiple color inserts on every page. Each step is artfully detailed. This book is basic. Each suggestion is practical. Garnishes made from cucumbers, daikon, red radish, lemon, grapefruit, papaya and more. From simple thin tied carrot knots, to a melon carved bird basket. From elaborate eggplant traps to apple cages.i rarely become so excited with a new book. It doesn't take long to read because it's barely a hundred pages of mostly pictures. Published less then a year ago, and being only 8" x 10", it will still make a great coffee table book. I can't wait to try the zucchini net: a great alternative to nori rolls or wrapping in lettuce.Easily adaptable to an all raw food menu, I will certainly use some of these in my food presentations. I heartily recommend this book. And at this price, it's a worthwhile indulgence.
Great directions for cutting all sort of beautiful garnishes for your dishes. The ribboning technique will take lots of practice though.
I purchased this book for my employer, a neurosurgeon, he absolutely loved it.
Beautiful book. Can't wait to put it in action
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