The cook who wants her productions to look as good as they taste learns to think color, texture, size, shape, when she makes her shopping list. In planning a meal she tries to enhance, but never to hide, the beauty of the food itself. Doris McFerran Townsend

{HISTORY}

The art of garnishing food and making dishes look attractive for presentation dates all the way back to Roman times when such food styling signified wealth and power. Most cultures around the globe entertained these notions throughout centuries in one form or another and were especially prevalent when special occasions like weddings and holidays were celebrated.

Evolving with the times, from the mid- 20th century to modern-day,  garnishing became more about artistic creativity than trying to show off a certain level of financial prowess or domination. As cooks migrated from the fast efficiency and novelty of frozen and convenience foods in the 1960s to a more cosmopolitan palette in the 1970s, as well as the more mainstream use of color photography, food offered a chance to express creativity in the form of a plate's blank canvas. Designed to dazzle the eye as much as to tempt the belly, natural arrangements of color, shape, flavor, and texture using edible ingredients like spices, seeds, and herbs were encouraged. You eat with your eyes first, as the old homage suggests. Pretty presentation was just as important as serving delicious food. 

 Like any good art form, a little training is always welcome. That's where 20th-century cookbook author and food authority Doris McFerran Townsend came in with her Culinary Crafting: The Art of Garnishing and Decorating Food book, published in 1976. Containing wonderful illustrations by watercolor artist Joan Blume, Doris & Joan set out to teach the art of garnishing meals and decorating desserts to make mealtime as attractive as possible for all eaters.

An instructional guide, a cookbook and a springboard for inspiration this fascinating book covers all the details you need to know when it comes to presenting food. From lists of edible ingredients that make ideal garnishes, to display tips and techniques, to tools and recipes that can be relied upon for successful results, this is a fun book to play with in the kitchen as you familiarize yourself with the appeal of a thoughtfully dressed plate. 

 {SPECIAL FEATURES}

- Published in 1976 by Rutledge Press

- 196 pages

- Illustrated throughout by Joan Blume

- Contains recipes, tool lists, vegetable and fruit cutting design ideas and a plethora  of garnishing advice and techniques for all stages of cook from novice to advanced including cake decorating 

{CONDITION}

In gorgeous vintage condition. Very clean. No marks, spots or stains. Slight wrinkle to interior title page. Coverboards are very clean.

{SIZE}

Measures 9.25" inches (length) x 6.25" inches (width) x .75" inches (thickness) and weighs 1.3lbs

{FOR THE CULINARY ARTIST}

Find more food styling and cake decorating books here and here.