The Food Stylist's Handbook [NOOK Book]

Overview

Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create...
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The Food Stylist's Handbook

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Overview

Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.
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Editorial Reviews

Sacramento Book Review

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 - Megan Just

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.

Read More Show Less

Product Details

  • ISBN-13: 9781423614920
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/1/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,378,672
  • File size: 11 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Denise Vivaldo has been a food stylist in Los Angeles for twenty-five years. Originally a professionally trained chef catering in Hollywood, Vivaldo was discovered by Aaron Spelling and put to work on his television shows building food presentations for the camera. Her company, Food Fanatics, styles food for cookbooks, packaging, television, and film. The Food Stylist's Handbook is her sixth book.

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Read an Excerpt

Building a Styling Kit: basic items that every food stylist should have

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Table of Contents

Introduction: Food Styling as a Career

Today, food styling is a relatively small niche market compared to other jobs in the food industry. But it’s a growing market with strong international appeal.

1 The Lowdown on Food Styling

What a successful food stylist does is help produce a photo that sells a dream, brand, product, sandwich, plate, lifestyle, chef, or restaurant.

2 Starting a Food Styling Business

As creative as food styling can be, it is foremost, a business, taking years to establish a substanial client bases. To accomplish this you need to have a plan and implement it.

3 Building a Styling Kit

Food stylists build their own kits according to their specific work requirements, their personality, and the tools they are most comfortable with.

4 Marketing Your Food Styling Business

In marketing your food styling business, you are marketing yourself. What experiences make you different from other food stylists in your area? What is unique about your background? You’ll find that marketing your business becomes second nature.

5 Money Talk

Always search for new markets for your services. Marketing doesn’t always have to be expensive or difficult.

6 Preparing for Magic Time

The actual job of styling any plate of food is the end result of a lot of preparation. Magic time is a term used when the HD video camera starts rolling or the photographer begins shooting.

7 Tricks of the Trade

Now you are ready to do some actual food styling! We alter techniques to suit the particular job at hand and whatever we have available at that moment. Like an artist, only using food products.

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