Author's Press Release
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Food Art: Garnishing Made Easy
ISBN: 0-7643-1960-4 US $19.95
Published by Schiffer Publishing Ltd, Atglen, Pa. 19310 USA
Released November 6, 2003
Contact: John V. Gargone, 570-620-0979 or e-mail: teacherfood@micro-link.net
What happens when an artist devotes his life to the culinary field? He creates Food Art.
Tired of rolling deli meats, cubing cheese and fruit by hand and decorating salad platters with lettuce leaves? These presentations are limited and the time it takes to make the displays do not outweigh the overall appeal.
Renowned Chef Garde Manger, Sculptor, Teacher and Author John V. Gargone of the Pocono Mountains, Pennsylvania, has compiled a systematic approach to food decorating that encompasses all cuisines, products and applications. In his new book, Chef Gargone gives explicit instructions on, knife handling techniques, salad border garnishing, salad and table centerpieces, fruit fantasia, masterpiece in cheese, vegetables appealing, deli art creations, and much more. Each chapter also contains a section on Tricks of the Trade.
With over 350 brilliant color photographs illustrate his easy step by step instructions explained clear and concise in text and in captions, Food Art is destined to be a Best Seller and possibly change the way we display our food from the gourmet giants in the food industry to the backyard cookout.
Traveling throughout the USA for over 25 years, Mr. Gargone has been employed by many of the most prestigious food service establishments in the country, working alongside over a hundred international and national chefs and thousands of food service professionals, always searching for cost and time effective methods that produce high quality results, he is known throughout the country for his skills in gourmet cooking, food presentation and realistic sculpture.
Chef Gargone has compiled the Food Art book to address both the average home cook and the most experienced professional chef. With only 94 pages, sized at 8 and a half by 11 all the information is here to create an unlimited amount of centerpieces and presentations that are prepared faster and cost less than the standardized displays we have all come to know.
John has demonstrated these methods at culinary schools, Hotels, Resorts, food shows, newspaper and television stations and has taught these techniques to hundreds of people from all walks of life, the comment that is heard the most is;
"It is so easy and quick I can't believe no one has thought of these methods before"
"It's like discovering the wheel!"
John is currently available for exhibitions and seminars, John also does an amazing knife slicing demonstration, blindfolded!
To see photos of Chef John's creations please go to www.aol.com enter keyword teacherfood to bring up Garnishing made easy food art pages. To see the Food Art book cover go to www.schifferbooks.com enter keyword Food Art.
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Chef2Chef News Desk