Shapes and Shades

A great adoring dinner can be primed using very simple foods. The shapes and shades of foods can create a dish that you really desire. To achieve a sensual composition, just include some texture, color, and artistic shape ideas to craft the presentation in a vivid, dazzling way. I guarantee that it will be a sensation.

Food Ideas

Stacks: The Art of Vertical Food

Former restaurateur Deborah Fabricant takes food to new heights with her stacks of delicious, dramatic edible towers. The over 50 recipes are illustrated with full-color photography and step-by-step photo instructions that make these dishes easy to prepare, yet oh-so-impressive
Stacks: The Art of Vertical Food

Seductive and Sensual Food

The facade of food is an alluring part of our way of life and delights our existence. Who would refute the mouth-watering plea of a deep-red strawberry on a hot summer day? To craft the dishes more effectively, it is better to use contrasting colors. You should thoroughly contemplate the arrangement of all the decorating elements. Try to imagine how your guest will react when presented with a wonderful work of art, rather than an unadorned meal. The idea is that they should say, “Oooooohhh, that looks so delicious!”

Elegant and Mysterious Shapes

Pay attention to foods that are elegant and mysterious in shape. You can cut peppers in elegant strips, festive rings, or small triangles. Alternatively, trim away the peel and turn orange slices into squares. Slice carrots, squash, and broccoli stem on a diagonal cut so they don’t have blunt ends.

You can vary shapes and sizes within a dish, as well. Shredded, fine, medium, coarse, diced, julienned, bassinette, oblique, strips tied in knots, edible flowers, or strawberries on a coffee stirrer—there are many possibilities!

Always present the food in a geometrically pleasing shape. For example, make several diagonal slices in a chicken breast, not quite all the way through, and fan out the pieces. The fanning technique will add a nice touch to the presentation. Cuts in the food should be varied. Look for natural shapes of food. Keep it simple—use clean lines and shapes. Place the garnish in the center or side edge of the plate. Do not spread it out. A garnish should serve a purpose, either for function or for flavor.

Shades of Foods

To make the dishes more effective, it is better to use contrasting colors. For color, it is good to use saffron, paprika, karri, beet juice, tomato paste, and mayonnaise. Green color can be attained by adding finely chopped green foods to the dish. Green color can be attained with leeks, cucumbers, zucchini skins, various green produce, green peppers, and herbs. Orange color can be achieved using carrots and orange zest. For a red color, you should use tomatoes, beets, red radicchio, and red pepper. For a white color, use a shredded and hard-boiled egg, a fresh turnip, or a Belgian endive. To add a yellow color, use corn, yellow squash, or yellow pepper.

“Remember, the limit is only your imagination. The colors should be distinctive. With a few extra touches, your presentation can be transformed into a unique, fun-filled experience!”

Alluring and Whimsical Garden

Once upon a time, there was a magical garden, full of dragonflies, snakes, butterflies, wildflowers, gazing globes, and ornaments fashioned from handcrafted copper. The garden was guarded by statues that symbolized the Greek gods.

As a wizard looked outside, he realized he wanted the garden to be even more magical and visually enchanting, so he cast a spell, saying, “I hereby transform this garden into the most magical garden in the world!” With a wave of his wand, whimsical touches of blue and purple, green, white, yellow and orange, and red fruits and vegetables mysteriously appeared.

Alluring Blue & Purple Produce: Blackberries, blueberries, black currants, dried plums, purple figs, purple grapes, plums, raisins, purple asparagus, purple cabbage, eggplant, purple Belgian endive, purple peppers, and purple-fleshed potatoes.

Alluring Green Produce: Avocados, green apples, green grapes, honeydew, kiwi, limes, green pears, artichokes, arugula, asparagus, broccoli, broccoli rabe, Brussels sprouts, Chinese cabbage, green beans, green cabbage, celery, chayote squash, cucumbers, endive, leafy greens, leeks, lettuce, green onions, okra, peas, green peppers, snow peas, sugar snap peas, spinach, watercress, and zucchini.

Alluring White Produce: Bananas, brown pears, dates, white nectarines, white peaches, cauliflower, garlic, ginger, Jerusalem artichokes, jicama, kohlrabi, mushrooms, onions, parsnips, white-fleshed potatoes, shallots, turnips, and white corn.

Alluring Yellow & Orange Produce: Yellow apples, apricots, cantaloupe, cape gooseberries, yellow figs, grapefruit, golden kiwi, lemons, mangoes, nectarines, oranges, papayas, peaches, yellow pears, persimmons, pineapples, tangerines, yellow watermelon, yellow beets, butternut squash, carrots, yellow peppers, yellow potatoes, pumpkin, rutabagas, yellow summer squash, sweet corn, sweet potatoes, yellow tomatoes, and yellow winter squash.

Alluring Red Produce: Red apples, blood oranges, cherries, cranberries, red grapes, pink/red grapefruit, red pears, pomegranates, raspberries, strawberries, watermelon, beets, red peppers, radishes, radicchio, red onions, red potatoes, rhubarb, and tomatoes.

Culinary Magic

Our temptation begins with the colors that indicate sweetness and desire.

There is a wonderful sense of culinary magic provided by color, as we all eat with our eyes: when we first see a culinary treat, our minds already begin to send signals to the mouth and stomach, preparing to savor the imminent consumption of the vividly colored, delicious food! By enhancing a food’s natural color, you may drastically improve the overall experience whereas the neglect or alteration of the food’s natural color can make it difficult for the mind to readily experience the sensual temptation, and thus making it difficult to enjoy.

Colorful food excites all five senses: visual appeal, exciting aroma, sensual touch, stimulating or soothing taste, and, yes, even sound. The “sexiness” of a food is determined by the selection, combination, and presentation of ingredients. Aside from the obvious or traditional selection of asparagus, mango, chocolate, or berries, there are many ways to combine, dress, and transform mediocre ingredients into very sexy gastronomic delights.

“I find a recipe is only a theme, which an intelligent cook can play each time with a variation.” – Madame Benoit

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