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To all cooks who take pleasure in their creations ...
pride in their accomplishments ... and time in their
efforts. There is an old saying, and a very true one,
it goes "that which is pleasing to the eyesight
is also pleasing to the appetite". Oh how so very
true! In American cooking we use the word 'garnish'
to describe and edible ornament which is added to a
main dish to make food much more satisfying to the eye,
and to the palate. In most cases we confine our garnishing
to a few slices of tomatoes, thinly sliced, or some
carrot curls and almost always a sprig of parsley. The
French however take garnishing much more seriously and
have well earned the reputation of being masters at
it. To the French, garnishing is known as "garde
manger" and is considered a fine art, as surely
as paintings and sculptures. Reputations for fine food
in many eating establishments are very much dependent
upon the skills and talents of the garde manger chef.
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"No
cook who honorably and proudly carries a reputation
for being a great cook can hold that title undisputedly
without having an understanding of garnishing.
Garnishing is as important to food presentation
as accessories are to a new outfit to achive that
well dressed look." |
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