FOOD SCIENCE
FOOD PRESENTATION TECHNIQUES: (GARNISHING AND DECORATION)
Chapter 1 Ingredients, Tools, and Preparation Methods 20 Chapter 2 Classical and Contemporary Garnishing Techniques 35 Chapter 3 Artistic Plating and Presentation Strategies 61 Chapter 4 Advanced Edible Decoration and Professional Applications 91 Chapter 5 Innovation, Sustainability, and Future Directions 114