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This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Lamb loin, Parmesan risotto and pan juices

Food - This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Strawberry Banana Pancake Skewers

Strawberry Banana Pancake Skewers

BREAKFAST - I chose this pin because I thought that pancake skewers is an amazing breakfast idea. These would be quick, easy and fun to make, and I think would be awesome to cook on our breakfast lab or 30 minute meals day.

Look at how good a bit of red looks on a plain plate. Also, the size of the strawberries get smaller along the plate - use of line and direction.

4 Simple Rules to Create a Stunning Food Presentation

Here’s a short post to explain the importance of dish plating rules… It is a pity to spend so much time cooking and not to promote your hard work. Never forget that you “eat with your eyes first”.

Why food presentation makes all the difference... recipe on sproutedkitchen.com

BALSAMIC ROASTED ROOTS + SPINACH SAUCE

Food Presentation: 6 Tips for Plating Your Dishes Just Like a Restaurant Chef

6 Tips for Plating Your Dishes Like a Restaurant Chef

Eating with the eyes. What a strange expression when we know that we obviously eat with our mouth! Vision is the sense that makes us look insistently. This is the sense that reveals envy. The prese...

The Art of Styling a Dish: How to Create Envy Through Food Presentation?

How to Presentation Food Discover the Food Presentation Techniques from professional cooks: Food Styling Tips and all about The art of Food Presentation

Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

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