盛りつけの発想と組み立て 増補改訂版: デザインから考えるお皿の中の視覚効果
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- 盛りつけの多くの類書では、各々の料理人の盛りつけ方を紹介した本がほとんどですが、この本はその盛りつけのロジックを1冊の本にまとめました。もちろん、盛りつけに正解はありませんが、このロジックを使うことで、大きくお皿の印象が変わります。本書では、デザインから考える盛りつけのベーシックから提案。「点」「線」「面」「立体」「色」などのエレメントをお皿の上にビジュアル化し、料理に展開していく方法を紹介していきます。あわせて、盛りつけの視覚効果などを解説。また、シーン別に同じ料理(メニュー)を盛りつけ、それぞれのお皿のセレクト、盛り付けの構成の考え方などの違いを紹介します。本書は、2014年に刊行された『盛りつけの発想と組み立て』に8pを加えた増補改訂版です。今の時流に合わせ、たとえば最近の人気は定番を白とすると、そこにダークトーン、テクスチャーがあるタイプ(陶器)、石や木製の自然素材などの皿を紹介することで、個性を出し、自然との有機的なつながりや、皿の色と料理の色彩で魅せる料理、コース提供ならストーリー性やリズム、変化を演出するための情報を掲載していきます。その背景には、料理1品の単価を上げていく方法の1つに、盛りつけの演出を巧みに取り入れている料理人が増えていることが反映されています。
| Publisher | 誠文堂新光社 |
| Publication date | April 3, 2026 |
| Language | Japanese |
| Print length | 200 pages |
| ISBN-10 | 4416525907 |
| ISBN-13 | 978-4416525906 |
| Item Weight | 610 g |
| Dimensions | 7.36 x 0.71 x 9.76 inches (18.7 x 1.8 x 24.8 cm) |
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