Garnishes
 Gourmet Garnishes
Mickey Baskett
Aimed for home cooks more than professionals, this book is full of creative ways to dress up you plate. All the little tricks familiar from hotel buffets are here, like radish roses and strawberry fans, as well as things you never realized were so easy like sauces 'feathered' on dessert plate, fried herbs, and marzipan fruits. Plenty of pictures guide you through the process. Colour photos. Softcover, 128 pp. $21.95.
 Chinese Appetizers & Garnishes
Su-Huei Huang, ed.
Full colour step-by-step instructions to garnishes that are works of art. Get rid
of those radish roses and carve a carrot sunflower or a cucumber crab. Definitely
not for the timid. $33.00.
 Great Garnishes
Su-Huei Huang, ed.
Thirteen Chinese and American garnish masters have created stunning works of art
out of vegetables and fruit. Simple flowers made from sliced cucumber to an island
paradise with monkeys and tropical birds carved from every imaginable edible are
shown in over 600 colour step-by-step illustrations. Not for the timid.$33.95.
 Served with a Flourish
Simon Lycett
$37.95.
 Art of Garnishing
Inja Nam & Arno Schmidt
$59.95.
 Ice Carving Made Easy
Joseph Amendola
$67.95.
 Ice Sculpture: Secrets of a Japanese Master
Yukio Matsuo
$145.75. Out of print.
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