Review of The Fine Art Of Garnishing
Posted: 23 Apr 2025, 12:00
[Following is an official OnlineBookClub.org review of "The Fine Art Of Garnishing" by Jerry Crowley.]
Even though The Fine Art of Garnishing was originally published in 1978, this vintage book shows modern cooks the perfect way to bring their next charcuterie board to a new level. Jerry Crowley spent years as a culinary artist. His simplified teaching techniques will encourage even novice chefs to learn new skills.
I like the way this book has been organized. It begins with an acknowledgment from the author to the person who helped edit his book. The lack of errors can be attributed to Bea Schueck. The table of contents lists various fruits and vegetables in alphabetical order from apples to watermelons. I was surprised that zucchini did not end the list. Next, there is a short passage about the historical background of garde manger.
As I scrolled through the pages of black and white directions and illustrations, I was inspired by each selection. I am planning to give the onion mums a try at my next family event. I might even display them in an eggplant vase. The many colorful photographs were a pleasant surprise.
Another surprise is Chef Crowley's writing style. Not only does he provide easy-to-follow directions, but he also adds little bits of trivia to his narrative. There are even a few recipes and menu options included. There is a quote on the back of the book that summarizes the author's purpose for writing this book: "What is tempting to the eye is tempting to the appetite." I have to agree that I appreciate a lovely presentation of my meal as much as the taste of the food itself.
My rating for this book is five out of five. I found no reason to deduct any stars. This book would be nice to give as a gift to someone who collects cookbooks. I plan to give this to my amateur chef granddaughter. I expect to see some of the garnishes appear at our family potlucks.
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The Fine Art Of Garnishing
View: on Bookshelves | on Amazon
Even though The Fine Art of Garnishing was originally published in 1978, this vintage book shows modern cooks the perfect way to bring their next charcuterie board to a new level. Jerry Crowley spent years as a culinary artist. His simplified teaching techniques will encourage even novice chefs to learn new skills.
I like the way this book has been organized. It begins with an acknowledgment from the author to the person who helped edit his book. The lack of errors can be attributed to Bea Schueck. The table of contents lists various fruits and vegetables in alphabetical order from apples to watermelons. I was surprised that zucchini did not end the list. Next, there is a short passage about the historical background of garde manger.
As I scrolled through the pages of black and white directions and illustrations, I was inspired by each selection. I am planning to give the onion mums a try at my next family event. I might even display them in an eggplant vase. The many colorful photographs were a pleasant surprise.
Another surprise is Chef Crowley's writing style. Not only does he provide easy-to-follow directions, but he also adds little bits of trivia to his narrative. There are even a few recipes and menu options included. There is a quote on the back of the book that summarizes the author's purpose for writing this book: "What is tempting to the eye is tempting to the appetite." I have to agree that I appreciate a lovely presentation of my meal as much as the taste of the food itself.
My rating for this book is five out of five. I found no reason to deduct any stars. This book would be nice to give as a gift to someone who collects cookbooks. I plan to give this to my amateur chef granddaughter. I expect to see some of the garnishes appear at our family potlucks.
******
The Fine Art Of Garnishing
View: on Bookshelves | on Amazon