Dish Border Pattern

Author: Li Chengzhi
Publisher:
Publish Date: 2003-07-01
Features: National-level senior technician Lu Jinxia teaches you the art of garnishing step by step: from the selection and pairing of garnishing materials to the design and creation of garnishes; from the techniques of making garnishes to the matching methods of garnishes with dishes, and more. When you browse through all 250 garnishes in this book and try to make some, you will be inspired to realize how poetic the process of making dish garnishes can be. The dish garnishes and embellishments designed by Mr. Lu Jinxia in "Dish Garnish Atlas" have a unique style, exquisite patterns, and strong practicality. Its features include:
1. Fast to make. Whether it's fruits, vegetables, scallions, or garlic, with just a few cuts and arrangements, he creates vivid and lively patterns of flowers, plants, mountains, and waters, or fish, birds, shrimp, and crabs, appearing on the plate.
2. Clever in conception. In terms of material selection, composition, shape, and color, he pursues innovation, emphasizing a "clever" approach.
3. Wide range of materials. The materials he chooses are available all year round and are commonly found in daily life, making them easy to obtain.
This book selects 253 garnishes and embellishments from the original work, suitable for general main dishes. The materials used for garnishes in this book are mainly cucumbers, tomatoes, peppers, vegetable roots, radishes, pumpkins, scallions, and garlic. These materials are mostly leafy greens, often used for decoration rather than consumption, so attention should be paid to the color and freshness of the leafy greens when making them.
The 253 pieces selected in this book are accompanied by color illustrations and specify the materials used. Some works also include introductions to their making methods. Readers can simply follow the illustrations and "trace the patterns," and they can also make them well. (Note: This book focuses more on aesthetics, with materials mostly being inedible or not commonly consumed.)