[sierra11b]

Looking for recommendations on books for buffet, hot, cold and dessert garnish and presentation. Could be specific to one of those or all four of those. I'm even up for books on big centerpiece and fruit (melon, etc) garnish. DVDs are always great, too. Need some help as i’ve had trouble thinking out of the box in this department at work.

Thanks in advance. Also, if this topic has been discussed forgive me as the search feature gives me an timeout error page.