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.

"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."