A visual reference to food styling.
Material type:
TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 287 pages : color illustration ; 24cm. ISBN: - 9781984680327
- TR 656.5 .V57 2023 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
Reference
|
NU BALIWAG | NU BALIWAG | Hospitality Management | Reference | REF TR 656.5 .V57 2023 c.1 (Browse shelf(Opens below)) | C.1 | Available | NUBUL000005482 |
Browsing NU BALIWAG shelves, Shelving location: Reference, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| REF TP 548 .N69 2013 The everything wine book | REF TP 577 .A49 2021 The beer bible | REF TP 607 .G4 .D54 2013 Diffordsguide gin : the bartender's bible / | REF TR 656.5 .V57 2023 c.1 A visual reference to food styling. | REF TX 724.5 .J3 .K39 2011 Best-ever recipes Japanese & sushi : the authentic taste of japan: 100 timeless classic and regional recipes shown in over 300 stunning photographs / | REF TX 724.5 .P6 .V57 2023 c.1 A visual reference to culinary arts. | REF TX 833.5 .T59 2021 Cook more, Waste less : zero-waste recipes, to use up groceries, tackle food scraps, and transform leftovers / |
Includes references and index.
Chapter 1. Introduction to food styling.--Chapter 2. Chilling facts about cold beverages.--Chapter 3. Salad.--Chapter 4. Focus on vegetable.--Chapter 5. Overview of desserts.--Chapter 6. Burgers and sandwiches.--Chapter 7.Pasta and sauces.--Chapter 8.Overview of garnishing.--Chapter 9.Tips for chefs, caterers, and other who want to style their food.
There are no comments on this title.
Click on an image to view it in the image viewer
