Cara Hobday and Jo Denbury, “Food Presentation Secrets: Styling Techniques of Professionals”, 2010 was the topic of an earlier blog post post.
Here I present: Christopher Styler, “Working the Plate: The Art of Food Presentation”, 2006 is a good book on food styling”.
The front-dining room, and the back-kitchen are different workplaces. Recipes begin in the kitchen, and have not crossed the finish-line until presented in the dining room.
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