Hospitality: Food Presentation & Garnishes

Ice Carving Made Easy (1994) Each of the 34 ice sculptures that Amendola presents is supported by step-by-step instructions that allow the novice and expert alike to create show-pieces that will add a special touch to banquets, buffets, and special events.

Ice Sculpting the Modern Way (2004) Ice Sculpting the Modern Way is the definitive reference and training manual on the market today.

Creative Ideas for Garnishing and Decorating (2010) Kick your plating techniques up a notch with this exhaustive guide to garnishing and decorating.

The Decorative Art of Japanese Food Carving (2009) This title presents the high art of edible garnishes for the home kitchen that will change the way you look at food and work in your kitchen.

A Delicious Bunch (2017) Grow and use edible flowers

Garnish and Decorating Made Easy (2011) Learn simple step-by-step directions on how to give the final, eye-catching touch to a buffet or to your dinner table.

Modern Pastry and Plated Dessert Techniques (2015) This eBook is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry.