Just my opinion but I wouldn't spend money on a book when you have access to a computer that will show you tons of ways to present really well.

Start out just going to Google.com and search under "images." Type in Vegetable presentation or Vegetable Platter, etc. You will find tons of ways to present. Also, look under caterers and see the ways that they present.

I definetely agree that the way food is presented is more pleasing to the eye and that people will find the food much better. We do "eat" with our "eyes."

Just go the the "What's for Dinner" threads on this forum and you will see some lovely plate presentations. As for me, I belong to "the simpler the better camp." LOL!

Cold plate with salmon:

{{gwi:1520856}}

I don't know any of those books but I'm in the camp that loves cook books. I want to see lots of ideas at once not just one on the screen at a time and I want sources, T&T, sources that I can look at in a hurry. There are lots of great sites and then there are sites without ideas I'm interested in. Which book has pix that appeal to you? That's the one I'd go for.

Well I did go out on the web and I found some nice pictures of food and some instructions. I also checked at the library and they carry "Art of Garnishing" by Inja Nam. I plan to take that one out and see what it has. Here is one really cute example of veggie art that I loved that I found on the web. It's a Broccoli dog! I also found some cauliflower sheep!

I do find it much easier to have a book I can look through at my leisure and go over in detail rather than just web instructions and pictures.

Joann

Here is a link that might be useful: Broccoli Dog

Yes, all those techniques can be lovely, but recall what Julia Child once said:

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it."

I'd suggest you not focus on garnishing, but rather think of the complementary colours of the food, the shape and size of the pieces and how they are arranged on the plate, with the addition of sauces, gravy or oil and herb dressings which can make the plate look luscious. The garnish is the final touch, not the main composition.

Have a look at photos in cookbooks in a library or bookstore and see how the arrangement and colours of food can make it look appetizing. A little glisten of oil and a sprinkle of chopped herbs can do a lot to make a dish appealing without having to create and add elaborate garnishes.

SharonCb

I had an acquaintance several years ago who was revolted by fancy arranged plates of food. I guess she agreed with Julia Child, too many fingers... That said, my grandmother taught me to present food beautifully and I can't ever put food out that doesn't at least look nice. A sliced tomato gets fanned out, a few olives are placed on the side of a plate of sliced cucumbers, the cut up chicken is taken out of the roasting pan and put on a platter with an eye to balance rather than just dropped any old way. When food looks nice people tend to enjoy it more. I guess that is akin to people who wear glasses saying they can't hear without their spectacles!

Well I reviewed three books that I got out of the Library. The one I liked best was "Glorious Garnishes". I am having my children and their partners over for Labor Day and I want to try out some of the ideas on my crudite platter. I am surprised to hear about all the folks who worry about the food being touched by human hands. It never occured to me to worry about that. Geez I'd never be able to eat any crudite ever again if I did! Anyway I especially liked the little cucumber baskets they showed because they look so easy. I can fill them with veggie dip. Another book "Play With Your Food" by Joost Elffers was also good. Elffers does all the little whimsical animals with veggies. The original book I went for "Art of Garnishing" by Inja Nam was beautiful to look at but most of the flowers were pretty involved and required things like electric food slicers etc which I don't have access to. Here is a picture of the cucumber boats

Here is the book cover

Joann - to me there is a difference between the cook having touched my food or having played with it. Looking at the cucumber page, to me the cucumber boats look like an appetizing presentation, but the basket itself of the basket with ratatouille does not look like something that one would eat.

Looking at the cover photo, the right half of that platter looks like nice presentation (esp the deviled eggs), but the various "food containers" on the left don't do much for me. I am not sure how to verbalize why, but somehow I could better see using a hollowed pepper as a dip bowl than as a snow pea container.

There is no right or wrong here, I am simply offering my own preferences.

To clarify, I should have put changed paragraph between first and second sentence; they have nothing to do with each other. The cucumber basked does not look played with, it just does not look like food to me.

Well I made my veggie platter for my Labor Day family party. I used spinach dip for the filling and followed the directions in the Garnishing book. Considering it was my first attempt at this I thought it came out OK. My adult kids of course were the ginea pigs for this experiment and they said they enjoyed it. So here is the result

Looks great (and not "played with"!) to me!!!

Looks good to me too Ghog.

I bet if you had a kid who wouldn't touch broccoli he/she would try the broccoli dog.

I know people here have a thing about liking to get their hands in their food, but I wear rubber gloves a lot because I don't particularly like my hands or anyone elses in my food. Just call me persnickity.

Thank you for your kind comments! I was thinking the same thing about the broccoli dog..that maybe the children would be more likely to try the food when it was presented in such a cute way..also if they could be taught to make the broccoli dogs or other cute animals etc. You can make little lambs out of cauliflowers and that would be great for Spring Holidays.
Joann