My 9 December 2020 posts on this blog were: Cara Hobday & Jo Denbury, “Food Secrets: Styling Techniques of Professionals”; also, Christopher Styler, “Working the Plate: The Art of Food Presentation”. This post today is on: “The American Presidential China” held by a collector. The “plates” of the presidential tables in American history are important … Continue reading "American Presidential China", The Robert L. McNeil, Jr., Collection at the Philadelphia Museum of Art, 2008.
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. An alternative book I recommend is at the hyperlink. Continue reading Christopher Styler,”Working the Plate: The Art of Food Presentation” 2006.
Cara Hobday and Jo Denbury, Food Presentation Secrets: Styling Techniques of Professionals. “Food Styling” along with “Food Photography” gives homemade recipes a professional look. However, you can not judge a book by its cover. The Hobday and Denbury book of styling techniques, is to not look homemade. I love “country cooking” (Southern or Soul Food). … Continue reading Cara Hobday, and Jo Denbury, “Food Presentation Secrets”, 2010.
This is the signature recipe of Japanese chef Elizabeth Andoh. Three color rice bowl in Japanese is “San Shoku Donburi”. According to Andoh, Japanese cuisine (called “Washoku”) requires five cooking ways per meal. Thus, a meal consists of: raw, fried, steamed, baked, grilled, and boiled items. Restated, cook five ways because you have: … Continue reading Elizabeth Andoh,"San Shoku Donburi: Three Color Rice Bowl".