Annikki Avotie: Gastronomic Theory and Composition

"This book will introduce the basics of colour theory and composition for food. It includes numerous pictures and drawings showing that the theory also works in practice. Together the theories about colour and composition are applied to arrangements.

It may be that we have always instinctively used the right colours. Now this book will also tell us the reasons for our choices. This subject has not been handled before in cookery books or textbooks for food industry. The book will guide both the teacher and the pupil, and anybody interested in the subject.

With the help of this book I would like to show how to contrast colours in a harmonious way, how to keep colours pure and how to make balanced arrangements. I wish you both enjoyable and profitable moments with this book." [takakansi]

 

Saarioinen Oy 1994, 1. painos. Kovakantinen. Englanninkielinen.

 

Kansissa hieman kuperuutta.