Sierra11b,
One book I give employees to get some basic info on garnishes is called The book of Garnishes by June Budgen. It's not an expensive book and has a lot of pictures. It has a bit of an Asian influence but give some elementary yet classical garnishes.
It's an HPBooks a division of Price Stern Sloan.
HTH
pan
btw this is not classical or fancy fancy by any means but I think it's ok
