The art of plating
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Description
Book Introduction
A textbook that teaches you everything you need to know about plating, from basics to applications.
『The Art of Plating』 is comprised of four parts.
In 〈PART 1 Understanding Plating〉, we move beyond plating that relies on traditional or conventional techniques and understand plating from the perspective of “visual information,” and explain how to compose plating more effectively based on design principles.
In 〈PART 2 Plating Approached by Design〉, we introduce a composition that can express 'point', 'line', 'plane', 'three-dimensional', 'color', and 'space (balance)' among the basic design elements that are easy to express through plating. We present a composition that takes design into consideration, photos of actual ingredients on plates, and several photos of specific plating of dishes. In 〈PART 3 Plating by Situation〉, we divide the situation into three situations: 'daily life', 'entertaining guests', and 'party', and show how the visual impression changes after plating the same dish differently.
In 〈PART 4 Plating Effects that Change Depending on the Plate〉, various plates are introduced, including those with convex relief on the rim, those with patterns on the rim, those with patterns all over the plate, those with unique shapes, and those made of glass, and the differences and effects of plating the same dish on different plates are compared.
『The Art of Plating』 is comprised of four parts.
In 〈PART 1 Understanding Plating〉, we move beyond plating that relies on traditional or conventional techniques and understand plating from the perspective of “visual information,” and explain how to compose plating more effectively based on design principles.
In 〈PART 2 Plating Approached by Design〉, we introduce a composition that can express 'point', 'line', 'plane', 'three-dimensional', 'color', and 'space (balance)' among the basic design elements that are easy to express through plating. We present a composition that takes design into consideration, photos of actual ingredients on plates, and several photos of specific plating of dishes. In 〈PART 3 Plating by Situation〉, we divide the situation into three situations: 'daily life', 'entertaining guests', and 'party', and show how the visual impression changes after plating the same dish differently.
In 〈PART 4 Plating Effects that Change Depending on the Plate〉, various plates are introduced, including those with convex relief on the rim, those with patterns on the rim, those with patterns all over the plate, those with unique shapes, and those made of glass, and the differences and effects of plating the same dish on different plates are compared.
- You can preview some of the book's contents.
Preview
index
1 Understanding Plating
What is plating? / Themes and expressions of plating / Points for selecting plates (round plates, square plates, oval plates, rectangular plates)
Comparison of plating
2 Plating Approach with Design_Basics
dot
size
Cherry Tomato Parsi | Size Plating_ Small (Concentrated)
Rice Croquette | Size Plating_ Large (Presence)
location
Mini Quiche | Position Plating_Left
Scallop Poilet with Basil and Cheese Powder | Location Plating_ Above
Smoked Salmon Blinis | Plating Location: Bottom Right
direction
Clam Escabeche | Directions Plating_ Down
Smoked Salmon Wrap | Directional Plating: Slanted, Top Left
multiple points
Ruby Onion and Bean Salad | Multiple Platings_Random
Micro Tomato and Avocado Dip | Multiple Plating Curves
Root Vegetable Marinade | Plating with Multiple Dots_Rising
line
Straight lines/curves
Mashed Potatoes with Wasabi and Pickled Tuna | Straight Plating_ Horizontal
Chicken Wing Tulips with Chili Sauce | Curved Plating_ Free Waves
angle (slanted line)
Mini Spring Rolls with Mustard and Ketchup | Angled Plating: 60°
Sauteed Root Vegetables with Balsamic Sauce | Angled Plating: 30°
multiple straight lines
Steak and Fries | Plating with Multiple Straight Lines - Straight lines intersecting the center
Grilled Mushrooms, Mushrooms, and Bacon | Plating in Multiple Straight Lines - Straight lines that do not intersect the center
Sea Bream Carpaccio with Paprika Mousse | Plating with Multiple Lines - Horizontal/Vertical
Parabola, circle, spiral
Terrine with Paprika Cream Sauce | Spiral Plating
Mango Sauce and Black Vinegar Pork Fries | Parabola ② Plating
Sauteed Golden Eye Snapper with Balsamic Sauce | One Plate
Outline/Segmentation
Tortillas with Aurora Sauce and Parsley | Contour Plating_ Square
Mille-feuille with Pears and Prosciutto | Split Plated_ Vertical
noodle
Surface expressing shape
Mini Asparagus Open-faced Sandwiches | Square Plating |
Mackerel Tartare with Basil | Noodle Plating with Shapes_ Triangle
May Queen Fried Potatoes | Shaped Surface Plating_Oval
A surface that expresses space
Butter and Radish | Plating of Surfaces for Spatial Expression_ Square × Rectangle
Tomato and Agar Caprese | Plating of Surfaces for Spatial Expression_Won
Batch Balance
balance
Warm Salad with Scallops and Zucchini | Balanced Plating_Fusion (Left, Right)
Squid Stuffed with Ratatouille | Balanced Plating - Opposition (Top and Bottom)
Symmetry, asymmetry, and mirror symmetry
Ethnic-Style Grilled Chicken Wings | Mirrored Plating ①
Shiitake mushrooms stuffed with balsamic sauce and meat | Symmetrical plating
Fried Mushrooms with Potatoes | Asymmetrical Plating
Parallel/Rotational
Poirot Consomme and Grilled Salmon | Parallel Plating_ Horizontal
Shrimp Salad | Rotating Plate
group
Tuna Senbei Fried Rice | Group Plating_Triangle
Tuna Tartare with Char-grilled Cheese and Avocado | Group Plating - A Circle Reminiscent of a Regular Polygon
solid
solid
Taco Pie | Cube Plating
Pea Mousse | Half-Sphere Plating
Salmon Rice Salad | Rectangular Plating
Bouquet-Style Potato Salad | Cylinder Plating
color
Color matching
Carrot Glacé and Hamburger Sandwich | Color-Matching Plating_ Red & Orange
Green Salad with Green Sauce | Color Matching Plating_ Green & Yellow
Red Cabbage and Chicken Breast Coleslaw | Color-Matching Plating_ Pink & Purple
Pork Steak with Herb and Nut Sauce | Color Matching Plating_ Brown
Contrast
Grilled Chicken with Beet Cream Sauce | Contrast Plating_ Sauce
Creamy Chicken Breast Stew | Contrast Plating_ Black Plate
Creamy Chicken Breast Stew | Contrast Plating_Colored Plates
stress
Cucumber and Beet Sandwich | Highlighted Plating_Note
Creamy Risotto with Black Rice and Prosciutto | Highlighted Plating_ Toppings (Focus)
Creamy risotto with black rice and prosciutto | Highlighted plating_ Toppings (sprinkled)
3 Situational Plating_ Application
1.
Cold Appetizer_ Scallop Carpaccio (Everyday / Hospitality / Party)
2.
Warm Appetizer_ Shrimp Beni (Everyday / Hospitality / Party)
3.
Fish Dishes (Main Dish)_ Provençal-Style Braised Tuna (Daily / For Guests / Party)
4.
Meat Dishes (Main Dish)_ Beef Tagliata (Daily / Hospitality / Party)
5.
Salad_ Nicoise Salad (Everyday / For Guests / Party)
6.
Pasta_ Tomato and Basil Spaghettini (Everyday / Hospitality / Party)
7.
Sandwich_ BLT
Sandwich (daily / entertaining / party)
8.
Dessert_ Chocolate Mousse (Everyday / Hospitality / Party)
4 Plating effects that vary depending on the plate
1.
Plate with relief on the rim
2.
Plate with pattern on the rim (luxury brand)
3.
Plate with patterned rim (Nordic)
4.
Plate with an all-over pattern (Nordic)
5.
Specially shaped plates
6.
glass plate
Herbs and spices that accent the plating / Sauces that are the focal point of the plating
COLUMN Optical Illusion Story / Color Story
What is plating? / Themes and expressions of plating / Points for selecting plates (round plates, square plates, oval plates, rectangular plates)
Comparison of plating
2 Plating Approach with Design_Basics
dot
size
Cherry Tomato Parsi | Size Plating_ Small (Concentrated)
Rice Croquette | Size Plating_ Large (Presence)
location
Mini Quiche | Position Plating_Left
Scallop Poilet with Basil and Cheese Powder | Location Plating_ Above
Smoked Salmon Blinis | Plating Location: Bottom Right
direction
Clam Escabeche | Directions Plating_ Down
Smoked Salmon Wrap | Directional Plating: Slanted, Top Left
multiple points
Ruby Onion and Bean Salad | Multiple Platings_Random
Micro Tomato and Avocado Dip | Multiple Plating Curves
Root Vegetable Marinade | Plating with Multiple Dots_Rising
line
Straight lines/curves
Mashed Potatoes with Wasabi and Pickled Tuna | Straight Plating_ Horizontal
Chicken Wing Tulips with Chili Sauce | Curved Plating_ Free Waves
angle (slanted line)
Mini Spring Rolls with Mustard and Ketchup | Angled Plating: 60°
Sauteed Root Vegetables with Balsamic Sauce | Angled Plating: 30°
multiple straight lines
Steak and Fries | Plating with Multiple Straight Lines - Straight lines intersecting the center
Grilled Mushrooms, Mushrooms, and Bacon | Plating in Multiple Straight Lines - Straight lines that do not intersect the center
Sea Bream Carpaccio with Paprika Mousse | Plating with Multiple Lines - Horizontal/Vertical
Parabola, circle, spiral
Terrine with Paprika Cream Sauce | Spiral Plating
Mango Sauce and Black Vinegar Pork Fries | Parabola ② Plating
Sauteed Golden Eye Snapper with Balsamic Sauce | One Plate
Outline/Segmentation
Tortillas with Aurora Sauce and Parsley | Contour Plating_ Square
Mille-feuille with Pears and Prosciutto | Split Plated_ Vertical
noodle
Surface expressing shape
Mini Asparagus Open-faced Sandwiches | Square Plating |
Mackerel Tartare with Basil | Noodle Plating with Shapes_ Triangle
May Queen Fried Potatoes | Shaped Surface Plating_Oval
A surface that expresses space
Butter and Radish | Plating of Surfaces for Spatial Expression_ Square × Rectangle
Tomato and Agar Caprese | Plating of Surfaces for Spatial Expression_Won
Batch Balance
balance
Warm Salad with Scallops and Zucchini | Balanced Plating_Fusion (Left, Right)
Squid Stuffed with Ratatouille | Balanced Plating - Opposition (Top and Bottom)
Symmetry, asymmetry, and mirror symmetry
Ethnic-Style Grilled Chicken Wings | Mirrored Plating ①
Shiitake mushrooms stuffed with balsamic sauce and meat | Symmetrical plating
Fried Mushrooms with Potatoes | Asymmetrical Plating
Parallel/Rotational
Poirot Consomme and Grilled Salmon | Parallel Plating_ Horizontal
Shrimp Salad | Rotating Plate
group
Tuna Senbei Fried Rice | Group Plating_Triangle
Tuna Tartare with Char-grilled Cheese and Avocado | Group Plating - A Circle Reminiscent of a Regular Polygon
solid
solid
Taco Pie | Cube Plating
Pea Mousse | Half-Sphere Plating
Salmon Rice Salad | Rectangular Plating
Bouquet-Style Potato Salad | Cylinder Plating
color
Color matching
Carrot Glacé and Hamburger Sandwich | Color-Matching Plating_ Red & Orange
Green Salad with Green Sauce | Color Matching Plating_ Green & Yellow
Red Cabbage and Chicken Breast Coleslaw | Color-Matching Plating_ Pink & Purple
Pork Steak with Herb and Nut Sauce | Color Matching Plating_ Brown
Contrast
Grilled Chicken with Beet Cream Sauce | Contrast Plating_ Sauce
Creamy Chicken Breast Stew | Contrast Plating_ Black Plate
Creamy Chicken Breast Stew | Contrast Plating_Colored Plates
stress
Cucumber and Beet Sandwich | Highlighted Plating_Note
Creamy Risotto with Black Rice and Prosciutto | Highlighted Plating_ Toppings (Focus)
Creamy risotto with black rice and prosciutto | Highlighted plating_ Toppings (sprinkled)
3 Situational Plating_ Application
1.
Cold Appetizer_ Scallop Carpaccio (Everyday / Hospitality / Party)
2.
Warm Appetizer_ Shrimp Beni (Everyday / Hospitality / Party)
3.
Fish Dishes (Main Dish)_ Provençal-Style Braised Tuna (Daily / For Guests / Party)
4.
Meat Dishes (Main Dish)_ Beef Tagliata (Daily / Hospitality / Party)
5.
Salad_ Nicoise Salad (Everyday / For Guests / Party)
6.
Pasta_ Tomato and Basil Spaghettini (Everyday / Hospitality / Party)
7.
Sandwich_ BLT
Sandwich (daily / entertaining / party)
8.
Dessert_ Chocolate Mousse (Everyday / Hospitality / Party)
4 Plating effects that vary depending on the plate
1.
Plate with relief on the rim
2.
Plate with pattern on the rim (luxury brand)
3.
Plate with patterned rim (Nordic)
4.
Plate with an all-over pattern (Nordic)
5.
Specially shaped plates
6.
glass plate
Herbs and spices that accent the plating / Sauces that are the focal point of the plating
COLUMN Optical Illusion Story / Color Story
Detailed image
Publisher's Review
How should I design a dish?
When a dish is served at a restaurant, if the plating on the plate stimulates your appetite, your anticipation increases and a signal is sent to your brain that says, "This will be delicious."
Plating plays a crucial role in determining the impression of a dish before tasting it.
This book understands plating from the perspective of visual information that plays a crucial role in appreciating the taste of food, and introduces new plating techniques that have never been seen before based on the psychological emotions and basic elements of design through visuals.
Among the basic elements of design, we selected components that are easy to apply to plating, such as 'point', 'line', 'plane', 'three-dimensional', 'color', and 'space (balance)', and showed 94 basic composition diagrams and 50 examples of actual plating of dishes.
In addition, the basic configuration was applied to plate the same menu according to the situation, and it was explained how the plating effect changes depending on the type of plate.
When plating, you need to consider the ingredients and plates you choose, the balance of the food when it's placed on the table, and even the conversation you'll have while eating.
This is because the purpose and mission of a cook is to comprehensively consider all elements to create a dish that makes the eater happy and enjoy the meal.
When a dish is served at a restaurant, if the plating on the plate stimulates your appetite, your anticipation increases and a signal is sent to your brain that says, "This will be delicious."
Plating plays a crucial role in determining the impression of a dish before tasting it.
This book understands plating from the perspective of visual information that plays a crucial role in appreciating the taste of food, and introduces new plating techniques that have never been seen before based on the psychological emotions and basic elements of design through visuals.
Among the basic elements of design, we selected components that are easy to apply to plating, such as 'point', 'line', 'plane', 'three-dimensional', 'color', and 'space (balance)', and showed 94 basic composition diagrams and 50 examples of actual plating of dishes.
In addition, the basic configuration was applied to plate the same menu according to the situation, and it was explained how the plating effect changes depending on the type of plate.
When plating, you need to consider the ingredients and plates you choose, the balance of the food when it's placed on the table, and even the conversation you'll have while eating.
This is because the purpose and mission of a cook is to comprehensively consider all elements to create a dish that makes the eater happy and enjoy the meal.
GOODS SPECIFICS
- Date of publication: September 10, 2016
- Page count, weight, size: 192 pages | 625g | 185*247*20mm
- ISBN13: 9788971905692
- ISBN10: 8971905697
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