Ever wondered how well-presented food can look so exciting, delicate, enticing, colourful, unique or simply out of this world ..
There is an art to plating food and it's now within closer reach thanks to gestalten's accessible new publication Story on a Plate: The Delicate Art of Plating Dishes.
The enticing pages open up the art in the elegant part "how-to" and part tribute to some of the best plating around, introducing tips from world-renowned chefs like Matt Orlando from Amass in Copenhagen through to seasoned food stylists.
Whether you're an enthusiastic home chef or a professional this is the perfect place to learn how to succeed in imaginatively and skillfully serving your own culinary creations, to impressive effect.
Spectacular photography and instructional step by step how-tos create a visual feast for the reader, inspiring with exquisitely arranged dishes, and tackling each step, from appetisers to main dishes and desserts.
Discover how rhubarb is served in Amsterdam, an egg nestled on a bed of hay by Ollie Dabbous in London or a whimsical ode to honey in Hong Kong and learn how iconic dishes can tell a story on the plate.
The more you immerse yourself in the absorbing pages you'll learn that delicious food is as much about presentation as much as taste, and creatively displaying food on a plate can turn a great dish into an artwork.
In fact, the book dedicates equal weight to specific chapters on tools, colour, shape, texture and aroma as key components in achieving spectacular plating.
Take a look at some of the extraordinary photography and plating captured inside Story on a Place and be inspired to elevate your plating techniques!
Cucumber-avocado gazpacho with nory by Jodi Moreno ©Gabriel Cabrera | Story on a Plate, gestalten 2019
Oyster & parsley emulsion with squid-ink-infused tapioca crackers by Jonas Christensen, Høst ©Chris Tonnesen | Story on a Plate, gestalten 2019
Frozen flowers, sea buckthorn, skyr mousse, and egg yolk by Ronny Emborg ©Signe Birck | Story on a Plate, gestalten 2019
©Jean Cazals | Story on a Plate, gestalten 2019
Cocoa is partnered with papaya and foie gras by Luca Rosati ©Luca Rosati | Story on a Plate, gestalten 2019
Grilled red cabbage with a pipián sauce, fresh basil, deep-fried capers, and freshly blanched peas, Wild Beauty tasting menu by Martha Ortiz, Ella Canta ©Jean Cazals | Story on a Plate, gestalten 2019
Spring inspiration by Shaun Hergatt ©Signe-Birck | Story on a Plate, gestalten 2019
Coconut cake with strawberry sorbet and watermelon by Daniel Menzie, Wilmot ©Signe-Birck | Story on a Plate, gestalten 2019