Food Styling: The Art of Preparing Food for the Camera / Edition 1 available in Hardcover
The authoritative and comprehensive guide to the art and craft of food styling
Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents the definitive lifelong reference on food styling-complete with lists of handy tools and vital equipment, recipes for artificial foods, and guidelines for running a successful food styling business.
Full of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike.
- This is the only book of its kind on the market, shedding light on the art and craft of food styling
- More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media
- The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources
- The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between
Whether you're looking to break into the food styling business or just touch up on the latest and most effective techniques, Food Styling is the ultimate guide to creating stunning culinary visuals.
|Product dimensions:||8.90(w) x 11.00(h) x 1.40(d)|
About the Author
DELORES CUSTER has been a freelance food stylist and culinary educator since 1978. Today she styles for magazines and cookbook publishers, and in print advertising, public relations, television, and feature films. She has taught courses in Professional Food Styling, Recipe Writing, and Food Demonstration Techniques for Television at New York University, The Culinary Institute of America, The Institute of Culinary Education, and culinary schools around the world. Her food clients include Kraft Foods, General Mills, Unilever, Campbell Soup Company, ConAgra, Nestlé, Häagen-Dazs®, Red Lobster, Subway, Cuisinart, Bacardi, and Budweiser. Her website is delorescuster.com.
Table of Contents
SECTION 1: THE BASICS.
Chapter 1: A General Overview of Food Styling.
Chapter 2: The MEDIUM IS THE MESSAGE.
Chapter 3: THE CAST OF CHARACTERS.
SECTION 2 :THE JOB FROM PHONE CALL TO INVOICE.
Chapter 4: GETTING THE JOB.
Chapter 5: PREPPING THE JOB.
Chapter 6: THE SHOOT.
Chapter 7: ABOUT PHOTOGRAPHY.
Chapter 8: ABOUT PROPPING.
Chapter 9: ABOUT PRODUCTION WORK.
SECTION 3: THE NUTS AND BOLTS.
Chapter 10: TOOLS OF THE TRADE.
Chapter 11: WORKING WITH THE FOOD: Some Foods Just Misbehave.
SECTION 4: PULLING IT ALL TOGETHER.
Chapter 12: THE BUSINESS OF FOOD STYLING.
Chapter 13 :USEFUL ADDITIONAL SKILLS.
Chapter 14: TIPS FOR FOOD PROFESSIONALS WHO WANT TO FOOD STYLE THEIR WORK.
SECTION 5: TRENDS: FOOD AND FOOD PRESENTATION.
Chapter 15 :REVIEWING THE LAST 60 YEARS.
Most Helpful Customer Reviews
Weather you are holding the camera or serving food to a guest, this book will help you with all there is to know about making someone salivate over what food you have to offer. You can never go wrong acquiring skills from this book which is written by a professional.
Knowing the author professionally for a number of years, I expected Delores Custer's new book Food Styling to be good. But it's more than good, it's great. As a nonfiction "teaching" book, the depth, detail, instructions, ideas and plethora of photography make this book best-in-class. Whether you need to create an unmeltable sundae, coffee that keeps bubbles as if it's been freshly poured, or even how to reproduce perfect nooks and crannies in an English Muffin, Delores Custer's Food Styling is an invaluable resource. There is even an extensive chapter on career advice for those who'd like to take the knowledge to the next level. I am going to make sure our school's faculty is aware of the book for career students whose interests lead them to Food Styling. Rick Smilow President The Institute of Culinary Education New York, NY