Working The Plate: The Art of Food Presentation Hardcover – 1 Mar. 2013

The book was well used but that was a good sign. For my level of plating the photos were helpful. There are recipes at the very back of the book but a bit too advanced for me. Book was sent promptly and well packaged. Perhaps a bit expensive for what I needed but I can see how an advanced cook would benefit from everything the book offers.

The negative reviews and low rating of this book left me so flabbergasted that I had to put in my 2c. I love this book and have bought two additional copies for friends as gifts.OK, it's probably not a book for professional chefs or people who have been plating food at home since they were two bricks and tickey high. But if you've recently discovered plating, and need ideas on how to get started yourself, or progress your beginning experiments, this book is actually a quite wonderful foundation!It takes you through eight different approaches to the plate. There are photographs of the finished plate, and some accompanying how-to help, also with photographs. Don't expect recipes! It's not a recipe book. The only recipes you get are there to help you through the plating experience.One reviewer accuses the book of being dated. Well, perhaps it's very dated to make a chocolate bowl to serve your dessert in, but wow, does it make a hit when you serve that chocolate bowl to guests. You will never get an up-to-date book on anything, it takes a couple of years to get a book into print. Having a foundation on plating helps you make sense of what's been done on your plate in a restaurant.Most home cooks don't believe they can make their food look as pretty as it does in a restaurant. This book will show that it's possible. There are very, very few books on how to approach it; I've only found two others - Dishing with Style, which is actually a recipe book that gives you two ways to serve each dish, and Stacks, which shows you how to master just one form of presentation.My view on this book is 100% positive and I wish there were more like it.

there's a lot of reviews about this book being a bit dated and i won't disagree but its not so out of date that its badthere are enough ideas of how to create effects and ideas about how to plate your dinner party and everyday foodits not going to be the lightbulb moment but it may make you think more about how you plate food and the interviews with the chefs are great for grounding your ideasotherwise it will make you look at the pictures in other cookbooks and give you some idea as to why they have plated food in certain waysbut yes its a little to basic as a book on its own and yes its a little datedreally in short if your a chef or seasoned foodie then give it a missbut if your new to cooking or need a little inspiration about how to plate food differently then it maybe worth a gohope this is helpful

Out dated old fashioned techniques with poor explanation nothing you couldn't workout by watching a couple YouTube video

Both my daughter and I are adventurous and competent cooks, but both find our presentation leaves much to be desired.....not any more....this book is amazing....simple instructions on how to turn your food into a restaurant class meal, with only a few simple 'tricks'. Worth its weight in gold. A reasonable priced book....delivered very speedily, which has quickly become our reference book of choice when presenting food for family and guests.

Whilst some of the presentation ideas are good (not that there are many!) there is little detail on methods used (two or three pictures at most on each)and even fewer recipes...One of those books that could have been good, but simply fell at the first hurdle - i.e. to engage and inspire!You could probably gain more from browsing a sunday newspaper supplement.

Am salivating just by looking at the photos. Makes me feel inspired to make lots of lovely food, want to have dinner parties to try out the tips given here.

great book