[Explaining Plating Logic Based on White Dishes] Now including theories on expressive and captivating plating using dark colors, textured ceramics, stone, and wooden plates!

While most books on plating simply introduce the techniques of individual chefs, this book compiles the logic of plating into a single volume.

Of course, there is no single "correct" answer to plating, but applying this logic will dramatically change the impression of the dish.

This book proposes the basics of plating from a design perspective.

It introduces methods to visualize elements such as "dots," "lines," "planes," "solids," and "colors" on a plate and apply them to cuisine.

Additionally, it explains the visual effects of plating. It also showcases the same dish (menu) plated for different scenarios, highlighting differences in plate selection and the conceptual approach to plating composition.

This book is an expanded and revised edition of "Concepts and Construction of Food Plating," originally published in 2014, with 8 additional pages.

To align with current trends, for instance, while white plates remain a staple, it now includes dark tones, textures...