Not a comprehensive work but still very good, January 14, 2011

By 

C. J. Thompson “Arctic John” (Pond Inlet, Nunavut Canada) –

  

I should begin by saying that I will probably never try a lot of the techniques in this book; many are more labor intensive than I would wish and a few require equipment (such as a CO2 siphon flask) that I am unlikely to acquire. Still, that fact did not diminish my enjoyment of this very nice little publication. I got a great deal of pleasure just looking at the illustrations and learning about how certain things were accomplished. The book is not lengthy. It covers a handful or two of different techniques each gathered under 9 separate headings and the organization is pretty good. There are plenty of pictures of the step-by-step variety which are very helpful and well-executed. Some larger images, full page or half-page, would have been nice but that is more of a casual observation rather than a serious criticism. Prospective purchasers should perhaps be aware that the focus of the book is very much on French and French Nouvelle-Cuisine. Those interested in Chinese Garnishes, or Japanese food presentation techniques will need to look elsewhere. However, most cooks with wide interests will enjoy this book.

Help other customers find the most helpful reviews 

Was this review helpful to you? 

|

 Comment

]]> https://recipetrezor.com/food-presentation-secrets-styling-techniques-of-professionals-reviews/comment-page-1/#comment-1088 Mon, 16 May 2011 05:48:03 +0000 https://recipetrezor.com/food-presentation-secrets-styling-techniques-of-professionals-reviews/#comment-1088

Perfect for beginning photographers/bloggers, June 12, 2010

As a person who gets many review copies of food-related books, I actually went out and bought this one after flipping through it at a bookstore. It’s a great volume to have if you have no idea how to create little tidbits for food styling, and it will teach you how to create little flourishes like pastry rings, noodles nests, and fruit twists.

I love that this book has step-by-step instructions with photos for over 100 techniques, and then a few pages on plating, etc. I wish there’d been more photos of plating, showing different styles and even setups that don’t work and why, but what’s here is really valuable.

Not sure why that other person said the content wasn’t good – I suppose if you already knew all of this then it wouldn’t be worthwhile to read, but overall, it’s a great book for beginning food stylists, home cooks, new chefs and especially, food bloggers who are trying to better their plating and food photography.

Help other customers find the most helpful reviews 

Was this review helpful to you? 

|

 Comment

]]> https://recipetrezor.com/food-presentation-secrets-styling-techniques-of-professionals-reviews/comment-page-1/#comment-1087 Mon, 16 May 2011 05:42:00 +0000 https://recipetrezor.com/food-presentation-secrets-styling-techniques-of-professionals-reviews/#comment-1087

Great for the amateur, April 29, 2010

I’m an amateur “chef”…meaning that I’m not trained but I definitely take cooking seriously. I picked this up with the idea that it’d do what it says it’ll do: give amateurs creative ideas for plating. And well, it does just that. The step-by-step directions are a cinch to follow, and the photography of the procedures is excellent. I also have the impression that the ingredients being shown are not the ONLY ingredients that would work well with the detailed techniques. They state this is the case, and I believe them. The only reason I’m not giving this book a 5-star review is because it doesn’t blow me away. It’s great for what it is, but I don’t believe it’s the only book I’ll ever need on plating.

Help other customers find the most helpful reviews 

Was this review helpful to you? 

|

 Comment

]]>