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In this weighty manual by Denise Vivaldo, longtime Los Angeles food stylist and food -styling business owner, aims to educate prospective food stylists about the industry. The book mostly focuses on the business aspects of the industry, such as what is expected at a styling job for a magazine image versus a television cooking show.
Vivaldo teaches readers how to write a press release, business plan, and contract of work. One hundred pages of the book do contain food-styling instructions. Bacon, for example, should be arranged across a wire rack or weaved on a wooden skewer before cooking to achieve a crispy, curled look. Salads should be arranged leaf by leaf. Make coffee appear hot by spooning detergent bubbles into the cup, and always make your own "ice cream" with a recipe of shortening, powered sugar, and corn starch. Although the styling section is interesting, the tricks used to make a food look appetizing are useless if the stylist does not know how to prepare the food item in the first place. Therefore, this book is best for a person who is already has a high competency in culinary arts.(Megan Just Sacramento Book Review 2011-12-09)
As a food stylist, I found her ideas and system of organization outstanding. It helped me so much.Published 1 month ago by Amazon Customer
Denise is a force of nature AND the consummate food stylist. Great book for anyone who needs help setting up the perfect food shot.Published 4 months ago by GiddyYuppy
Not what I was expecting and maybe it was my fault for not reading closely what I was buying. I won't return it but it is not useful to me and what I was looking for at all.Published 8 months ago by Paul Woodburn
This book has some decent advice for aspiring food stylists. However, in an effort to be realistic about how tough the job is, the author told a lot of stories about negative... Read morePublished 14 months ago by Party Girl
well written but not as well rounded in techniques as I had thought it would have for a "handbook"Published 16 months ago by Paul E. Martin
Half of the book is about the business of food styling, so if you're a photographer like me, you can either skip it or read it just to know more about something new. Read morePublished 19 months ago by Pablo Castro