内容简介：盘饰点缀是烹饪技术与艺术的结合，是一种实用性、观赏性很强的艺术创作。张文祥、黄勇所著的《酒店创意盘饰设计教程》以中式盘饰点缀手法为基础，结合西式点缀手法，融合时尚流行的元素于盘饰创意，以果酱为主线，通过果酱的挤、描、绘、抹等手法的运用，配合以瓜果、蔬菜、花草、巧克力插片、自制插件等不同装饰插件的运用，形成不同风格的盘饰点缀图例。通过盘饰制作流程图的展示，配以盘饰制作文字说明，图文并茂，形象、系统、集中地展示了盘饰的制作技艺。（Synopsis: Plate decoration, marrying cooking skills with art, is a practical and aesthetic form of artistic creation. Hotel Creative Plate Decoration Design Course, co-authored by Zhang Wenxiang and Huang Yong, is based on Chinese plate decoration practices, which are combined with Western decoration methods and popular creative plate decoration elements. Jam is the main material, which the chef squeezes, traces and daubs, and adds fruits, vegetables, flowers, plants, and various accessories such as chocolate accessories and self-made accessories, to create plate decoration patterns of different styles. Through the combination plate decoration making flow charts and textual explanations, the book is able to demonstrate the techniques of making plate decorations in a vivid, systematic and concentrated way. ）