The Art of Presenting Food - A Practical Guide to Food Arrangement and Decoration by Williams, Sallie Y - 1982

New York: Hearst Books, 1982. Book. Fine. Hardcover. First Edition, First Printing.. Clean hardcover first edition in clean unclipped dust jacket. Very clean red pebbled boards with gold lettering on spine. No fading or wear. Binding is tight and square, hinges are sound, pages and edges are clean and bright. Clean endpapers. No names, writing or marks. Illustrated with drawings and beautiful full color photographs. 210 pages with index. Clean bright dust jacket is unchipped, no tears, not price clipped; slightest hint of wear at top spine edge; enclosed in new archival quality removable mylar cover. The perfect companion for the cook who wants to make every meal as appealing to the eye as it is to the palate--and every good cook know the importance of eye-appeal. More than 60 full-color photographs provide inspiration for presentations from Scandanavian canapes through nouvelle cuisines elegant simplicity to luscious, mouth-watering desserts., Precise, step-by-step instructions, accompanied by more than 400 illustrations, will show any cook how to enhance the natural beauty of food and make a special occasion of even the simplest meal..