Author: Chiho Machiyama
Most similar books on food presentation introduce the plating techniques of individual chefs, but this book compiles the logic behind food presentation into a single volume. Of course, there's no single "correct" way to plate food, but by using this logic, you can significantly change the impression your dishes make.
This book proposes the basics of presentation, starting from a design perspective. It introduces methods for visualizing elements such as "points," "lines," "surfaces," "solids," and "colors" on a plate and applying them to dishes. It also explains the visual effects of plating. Furthermore, it showcases the same dish (menu) plated for different occasions, demonstrating the differences in plate selection and the thought process behind the composition of each presentation.
This book is an expanded and revised edition of "Ideas and Composition for Plating," originally published in 2014, with 8 additional pages. To align with current trends, for instance, if white is considered the classic base, the book introduces plates in dark tones, textured types (ceramics), and natural materials like stone and wood to add individuality, create an organic connection with nature, and showcase dishes through the interplay of plate and food colors. For course menus, it includes information on how to create storytelling, rhythm, and variation. This reflects the increasing number of chefs who skillfully incorporate presentation as one way to increase the unit price of a single dish.
Most similar books on food presentation introduce the plating techniques of individual chefs, but this book compiles the logic behind food presentation into a single volume. Of course, there's no single "correct" way to plate food, but by using this logic, you can significantly change the impression your dishes make.
This book proposes the basics of presentation, starting from a design perspective. It introduces methods for visualizing elements such as "points," "lines," "surfaces," "solids," and "colors" on a plate and applying them to dishes. It also explains the visual effects of plating. Furthermore, it showcases the same dish (menu) plated for different occasions, demonstrating the differences in plate selection and the thought process behind the composition of each presentation.
This book is an expanded and revised edition of "Ideas and Composition for Plating," originally published in 2014, with 8 additional pages. To align with current trends, for instance, if white is considered the classic base, the book introduces plates in dark tones, textured types (ceramics), and natural materials like stone and wood to add individuality, create an organic connection with nature, and showcase dishes through the interplay of plate and food colors. For course menus, it includes information on how to create storytelling, rhythm, and variation. This reflects the increasing number of chefs who skillfully incorporate presentation as one way to increase the unit price of a single dish.
Released on April 3, 2026
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Ideas and Composition for Plating, Expanded and Revised Edition | Seibundo Shinkosha Publishing Co., Ltd. (seibundo-shinkosha.net)