Garnieren und Verzieren.

by Rudolf Biller

Eating with the eyes ... always with the help of this book as it presents toppings and garnishes, food for everyday meals as well as for festive or any other occasion through imaginative decorations. The examples range from vegetables, fruits and eggs and mushrooms over toast to creams and icings for cakes and pastries. About 200 possible refined trimmings. Step-by-step explanations in text and pictures. With descriptions of the various items used in the garnishes and delicacies.

Hardcover

First published April 1, 1999