{"product_id":"food-styling-9780470080191","title":"Food Styling","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003eIntroduction xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThe Basics of Food Styling\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Styling: An Overview 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom Home Economist to Food Stylist: 1 History 4\u003c\/p\u003e \u003cp\u003eThe Smorgasbord of Food Styling 5\u003c\/p\u003e \u003cp\u003eWhat is Food Styling? 7\u003c\/p\u003e \u003cp\u003eAnatomy of 1 Food Styling Assignment 7\u003c\/p\u003e \u003cp\u003eFirst Steps: Finding the Food and Props and Selecting Equipment 7\u003c\/p\u003e \u003cp\u003ePreparing the Food 8\u003c\/p\u003e \u003cp\u003eArranging the Food 8\u003c\/p\u003e \u003cp\u003eKeeping the Food Beautiful and Adding Final Touches 8\u003c\/p\u003e \u003cp\u003eIs Food Styling For You? 8\u003c\/p\u003e \u003cp\u003eThe Attributes of 1 Good Food Stylist 9\u003c\/p\u003e \u003cp\u003eEducation, Formal and Informal 14\u003c\/p\u003e \u003cp\u003eWork Experience: Versatility Helps 15\u003c\/p\u003e \u003cp\u003eBusiness Ethics: to Enhance, Stretch, Or Cheat? 16\u003c\/p\u003e \u003cp\u003eAs the Photographer Sees It 17\u003c\/p\u003e \u003cp\u003eShooting Food We Don't Endorse, and Other Ethical Conflicts 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 the Medium is Everything\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAssignments For Public Relations Firms 24\u003c\/p\u003e \u003cp\u003eWorking For Marketing Firms 25\u003c\/p\u003e \u003cp\u003eWorking With Advertising Assignments 26\u003c\/p\u003e \u003cp\u003eFood Styling For Product-packaging Photography 26\u003c\/p\u003e \u003cp\u003eFood Styling For Catalogs 27\u003c\/p\u003e \u003cp\u003eOpportunities Via the Internet 28\u003c\/p\u003e \u003cp\u003eFood Opportunities In Television 28\u003c\/p\u003e \u003cp\u003eFood At the Movies 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Your Food Styling Teammates 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWho Hires Food Stylists? 32\u003c\/p\u003e \u003cp\u003eWho Will You Work With? 32\u003c\/p\u003e \u003cp\u003eTelevision and Film Production Crews 33\u003c\/p\u003e \u003cp\u003eThe Job: From Getting the Call to Invoicing\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 You Got the Job! Now What? 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSetting 1 Schedule and Keeping Records 38\u003c\/p\u003e \u003cp\u003eGathering Assignment Details 38\u003c\/p\u003e \u003cp\u003eBidding and Budgeting For the Job 41\u003c\/p\u003e \u003cp\u003eYour Fees 42\u003c\/p\u003e \u003cp\u003eHiring Assistants 42\u003c\/p\u003e \u003cp\u003eFood Expenses: Everything But the Kitchen Sink 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Prepping the Assignment 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eStarting Off: the Job Folder 46\u003c\/p\u003e \u003cp\u003eHow to Read Recipes, Layouts, Storyboards, and Scripts 47\u003c\/p\u003e \u003cp\u003eDecoding Recipes 47\u003c\/p\u003e \u003cp\u003eVisualizing Layouts 50\u003c\/p\u003e \u003cp\u003eReading Storyboards 50\u003c\/p\u003e \u003cp\u003eBreaking Down Scripts 51\u003c\/p\u003e \u003cp\u003eBrainstorming At the Preproduction Meeting 51\u003c\/p\u003e \u003cp\u003eGetting It Together: Gathering Food, Equipment, and Props 53\u003c\/p\u003e \u003cp\u003eShooting On Location: Hidden Details 57\u003c\/p\u003e \u003cp\u003ePlanning For Foreign Locations 58\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 At the Shoot 59\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eArriving and Organizing 60\u003c\/p\u003e \u003cp\u003eChoosing Props For the Shoot 62\u003c\/p\u003e \u003cp\u003eDiscussing the Shooting Schedule 63\u003c\/p\u003e \u003cp\u003ePreparing the Food For the Shoot 63\u003c\/p\u003e \u003cp\u003eStyling For Visual Appeal and Mouthwatering Factor 64\u003c\/p\u003e \u003cp\u003eMaking Food Visually Appealing 65\u003c\/p\u003e \u003cp\u003eMaking Food Mouthwatering 70\u003c\/p\u003e \u003cp\u003eWorking On the Set 72\u003c\/p\u003e \u003cp\u003eThe Shot: It’s Time to Shoot the Food 75\u003c\/p\u003e \u003cp\u003eBack to the Office: Things to Do After the Shoot 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 About Photography 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 the Basics of Propping 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Prop Stylist In Action 90\u003c\/p\u003e \u003cp\u003eDetermining the Style: Getting the Right Look 92\u003c\/p\u003e \u003cp\u003eOne Recipe’s Journey 94\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 the Basics of TV and Film Production Work 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Styling For Television 100\u003c\/p\u003e \u003cp\u003eCommercials 100\u003c\/p\u003e \u003cp\u003eCooking Shows 100\u003c\/p\u003e \u003cp\u003eHome Shopping Programs 100\u003c\/p\u003e \u003cp\u003eInfomercials 101\u003c\/p\u003e \u003cp\u003eTalk-Show Segments 101\u003c\/p\u003e \u003cp\u003eTelevision Series 102\u003c\/p\u003e \u003cp\u003eSatellite Media Tours 102\u003c\/p\u003e \u003cp\u003eFood Styling For Fi Lm 102\u003c\/p\u003e \u003cp\u003eIndustrials 102\u003c\/p\u003e \u003cp\u003eMovies 102\u003c\/p\u003e \u003cp\u003eThe Cast of Characters In Tv and Film Production 103\u003c\/p\u003e \u003cp\u003eShooting: Studio Versus Location 105\u003c\/p\u003e \u003cp\u003eMoney Issues: Food Budget and Your Fees 105\u003c\/p\u003e \u003cp\u003eShooting 1 Storyboard Out of Sequence 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 the Food Stylist’s Tools of the Trade 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Kit and the Set Tray 108\u003c\/p\u003e \u003cp\u003eThe Food Stylist’s Knife Roll 118\u003c\/p\u003e \u003cp\u003eOther Basic Equipment: Everything\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Working With the Food: Overcoming Challenges 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Science: the Basics of How Food Works 149\u003c\/p\u003e \u003cp\u003eFruits and Vegetables: Finding the Perfect Produce 149\u003c\/p\u003e \u003cp\u003eTo Blanch, Steam, Sauté, Microwave, Grill, Or Roast? That is the Question 169\u003c\/p\u003e \u003cp\u003eTransporting Produce For 1 Shoot 170\u003c\/p\u003e \u003cp\u003eSeasonal Availability Chart: Finding Food At Its Peak 170\u003c\/p\u003e \u003cp\u003eA Glossary of Herbs 173\u003c\/p\u003e \u003cp\u003eEdible Flowers: What to Know Before Using 177\u003c\/p\u003e \u003cp\u003eDairy Products: From Cheese to Creams 178\u003c\/p\u003e \u003cp\u003eCheeses 178\u003c\/p\u003e \u003cp\u003eMilk, Yogurt, Cream, and Nondairy Whipped Toppings 179\u003c\/p\u003e \u003cp\u003eFrom Butter to Margarines: Styling As Pats, Spreads, Or Melts 182\u003c\/p\u003e \u003cp\u003eBreakfast Foods: Troubleshooting Tips For the Food Stylist 184\u003c\/p\u003e \u003cp\u003eCereals 184\u003c\/p\u003e \u003cp\u003eToast, Muffins, Bagels, and Donuts 187\u003c\/p\u003e \u003cp\u003ePancakes and Waffles 188\u003c\/p\u003e \u003cp\u003eEgg Dishes: How Do You Want ’Em? 193\u003c\/p\u003e \u003cp\u003eBacon and Sausages 196\u003c\/p\u003e \u003cp\u003eSandwiches: How to Build Layer By Layer 197\u003c\/p\u003e \u003cp\u003eYour Typical (Or Not) Cold Cut Sandwiches 198\u003c\/p\u003e \u003cp\u003eBuilding 1 Better Hamburger 201\u003c\/p\u003e \u003cp\u003eGrilled Sandwiches: From 1 Grilled Cheese to 1 Panini 206\u003c\/p\u003e \u003cp\u003ePeanut Butter Sandwiches 207\u003c\/p\u003e \u003cp\u003eSoups: Types and Techniques 210\u003c\/p\u003e \u003cp\u003eWorking With What You’ve Got 210\u003c\/p\u003e \u003cp\u003eTemperature 210\u003c\/p\u003e \u003cp\u003eServing Sizes 211\u003c\/p\u003e \u003cp\u003eGarnishes 211\u003c\/p\u003e \u003cp\u003eMeat, Poultry, Fish, and Shellfish: Styling the Main Course 214\u003c\/p\u003e \u003cp\u003eRed Meats 214\u003c\/p\u003e \u003cp\u003eWhite Meats: Pork and Veal 215\u003c\/p\u003e \u003cp\u003eHot Dogs 216\u003c\/p\u003e \u003cp\u003ePoultry 217\u003c\/p\u003e \u003cp\u003eFish and Shellfish 225\u003c\/p\u003e \u003cp\u003eGrilled Food: Simulating the Look In 1 Shot 227\u003c\/p\u003e \u003cp\u003eHow to Make Grill Marks 227\u003c\/p\u003e \u003cp\u003eFoods Difficult to Grill 228\u003c\/p\u003e \u003cp\u003eKebabs 228\u003c\/p\u003e \u003cp\u003eStarches: From Pasta to Potatoes 229\u003c\/p\u003e \u003cp\u003ePasta 229\u003c\/p\u003e \u003cp\u003ePotatoes 230\u003c\/p\u003e \u003cp\u003eRice 232\u003c\/p\u003e \u003cp\u003ePizza: Timing is Everything 234\u003c\/p\u003e \u003cp\u003eThe Crust 234\u003c\/p\u003e \u003cp\u003eThe Sauce 234\u003c\/p\u003e \u003cp\u003eThe Cheese 235\u003c\/p\u003e \u003cp\u003eThe Toppings 235\u003c\/p\u003e \u003cp\u003eThe Cheese Pull 235\u003c\/p\u003e \u003cp\u003eSauces: From Thick to Thin, From Sweet to Savory 237\u003c\/p\u003e \u003cp\u003eWhite Sauces, Cheese Sauces, and Hollandaise 237\u003c\/p\u003e \u003cp\u003eGravies, Pan Juices, and Au Jus 238\u003c\/p\u003e \u003cp\u003eTomato Sauces 238\u003c\/p\u003e \u003cp\u003eFresh Salsas 238\u003c\/p\u003e \u003cp\u003eMustard, Mayonnaise, and Ketchup 239\u003c\/p\u003e \u003cp\u003eSalad Dressings 239\u003c\/p\u003e \u003cp\u003eSmooth Vegetable and Fruit Sauces (Coulis) 239\u003c\/p\u003e \u003cp\u003eFruit Coatings 239\u003c\/p\u003e \u003cp\u003eDessert Sauces 240\u003c\/p\u003e \u003cp\u003eGarnishes: the Many, the Colorful, and the Troublesome 240\u003c\/p\u003e \u003cp\u003eThe Sweet Side of Garnishes 241\u003c\/p\u003e \u003cp\u003eBaked Goods: Some Basic Rules 241\u003c\/p\u003e \u003cp\u003eDetermining the Type of Shot 242\u003c\/p\u003e \u003cp\u003eControlling the Baking Process: the Path to Perfection 242\u003c\/p\u003e \u003cp\u003eVolume Baking 243\u003c\/p\u003e \u003cp\u003ePreparing Your Baking Pans 243\u003c\/p\u003e \u003cp\u003eBaking Tools and Equipment 245\u003c\/p\u003e \u003cp\u003eCakes: the Pleasures and Pitfalls 247\u003c\/p\u003e \u003cp\u003eLayer Cakes 248\u003c\/p\u003e \u003cp\u003eBundt Cakes 252\u003c\/p\u003e \u003cp\u003eCheesecakes 253\u003c\/p\u003e \u003cp\u003eAngel Food Cakes 253\u003c\/p\u003e \u003cp\u003ePound Or Loaf Cakes 253\u003c\/p\u003e \u003cp\u003eCupcakes 253\u003c\/p\u003e \u003cp\u003eCakes That Are Hard to Slice Through 254\u003c\/p\u003e \u003cp\u003ePies: Making Them Picture Perfect 254\u003c\/p\u003e \u003cp\u003eFruit Pies 257\u003c\/p\u003e \u003cp\u003eLattice-Topped Pies 258\u003c\/p\u003e \u003cp\u003eTarts 260\u003c\/p\u003e \u003cp\u003ePumpkin Pies 261\u003c\/p\u003e \u003cp\u003eQuiches 262\u003c\/p\u003e \u003cp\u003ePies With Graham Cracker Or Crumb Crusts 262\u003c\/p\u003e \u003cp\u003eCream Pies 263\u003c\/p\u003e \u003cp\u003eIce Cream Pies 263\u003c\/p\u003e \u003cp\u003eMeringue-Topped Pies 265\u003c\/p\u003e \u003cp\u003eCookies: Aiming For Consistency 266\u003c\/p\u003e \u003cp\u003eDrop Cookies 267\u003c\/p\u003e \u003cp\u003eDecorated Sugar Cookies and Gingerbread Cookies 268\u003c\/p\u003e \u003cp\u003eOther Baked Goods: Overcoming Unique Styling Obstacles 269\u003c\/p\u003e \u003cp\u003eBars and Brownies 269\u003c\/p\u003e \u003cp\u003ePhyllo Pastry 270\u003c\/p\u003e \u003cp\u003eMuffins 270\u003c\/p\u003e \u003cp\u003ePurchased Baked Goods: Adding Pizzazz to Store-Bought Desserts 272\u003c\/p\u003e \u003cp\u003eThe Finishing Touches: From Dollops to Dustings 272\u003c\/p\u003e \u003cp\u003ePhotographing Ice Cream: the Differences Between Real and Artifi Cial 274\u003c\/p\u003e \u003cp\u003eReal Ice Cream 274\u003c\/p\u003e \u003cp\u003eArtificial Ice Cream: Faking the Real Thing 279\u003c\/p\u003e \u003cp\u003eChocolate: the Problem Child For the Food Stylist 284\u003c\/p\u003e \u003cp\u003eMelting Chocolate 284\u003c\/p\u003e \u003cp\u003eChocolate Sauces 285\u003c\/p\u003e \u003cp\u003eChocolate Candies 286\u003c\/p\u003e \u003cp\u003eCold and Hot Beverages: Food Styling Techniques In the Presentation 286\u003c\/p\u003e \u003cp\u003eCold Beverages 101 287\u003c\/p\u003e \u003cp\u003eThe Major Cold Beverages: What They\u003c\/p\u003e \u003cp\u003eVolume Food: Shooting Family Style 300\u003c\/p\u003e \u003cp\u003eUnattractive Food: How to Beautify It For 1 Shot 301\u003c\/p\u003e \u003cp\u003ePulling It All Together\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 the Business of Food Styling 305\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Entrepreneur: Beginning Your Food Styling Business 306\u003c\/p\u003e \u003cp\u003eHow to Be 1 Good Food Styling Assistant 307\u003c\/p\u003e \u003cp\u003eHow to Find Assisting Jobs: Look For Us In the Gutter 308\u003c\/p\u003e \u003cp\u003eTesting: Its Many Values to the Food Stylist 310\u003c\/p\u003e \u003cp\u003eWhy Photographers Test 311\u003c\/p\u003e \u003cp\u003eWhy Food Stylists Test 312\u003c\/p\u003e \u003cp\u003eThe Process of Testing, From Start to Finish 313\u003c\/p\u003e \u003cp\u003eSelf-Promotion: the Five Ps of 1 Successful Business: Passion, Packaging, Persistence, Promotion, and Production 316\u003c\/p\u003e \u003cp\u003ePassion: Food and Working With It Creatively 316\u003c\/p\u003e \u003cp\u003ePackaging and Marketing Yourself 316\u003c\/p\u003e \u003cp\u003ePersistence In Your Pursuit 319\u003c\/p\u003e \u003cp\u003eOther Techniques For Self-Promotion 320\u003c\/p\u003e \u003cp\u003eProduction: Create Works That Sell You 321\u003c\/p\u003e \u003cp\u003eNetworking and Sharing: Helpful Organizations and Conferences For the Food Stylist 321\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Beyond Food Styling: Expanding Your Options 323\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMedia Escort Or Spokesperson: Becoming 1 Food Emissary 327\u003c\/p\u003e \u003cp\u003eTelevision Versus 1 Live Audience: How to Bring Food to the People 327\u003c\/p\u003e \u003cp\u003eFood Demonstrations: Tips and Techniques 331\u003c\/p\u003e \u003cp\u003eProduct Development 334\u003c\/p\u003e \u003cp\u003eFood Photography and Other Related Careers 334\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Tips For Chefs, Caterers, and Others Who Want to Style Their Food 335\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTips For Small Businesses: Creating Visual Materials That Sell Your Food-Related Services 336\u003c\/p\u003e \u003cp\u003eA Chef’s Guide to Preparing and Shooting Beautiful Food Photographs 338\u003c\/p\u003e \u003cp\u003eDo Your Homework Before Taking the Shot 339\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTrends: Food and Food Presentation\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Reviewing the Last Fifty (Now Sixty) Years of Food Styling and Photography 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 1950s: Postwar Conformity, Casseroles, Elvis, and James Beard 347\u003c\/p\u003e \u003cp\u003eThe 1960s: Convenience, Domestic Engineers, Granola Crunchers, and Julia Child 348\u003c\/p\u003e \u003cp\u003eThe 1970s: Nouvelle Cuisine, the Feminist Revolution, Vegetarianism, and Alice Waters 349\u003c\/p\u003e \u003cp\u003eThe 1980s: Decadence, Take-Out Gourmet, and Celebrity Chefs 350\u003c\/p\u003e \u003cp\u003eThe 1990s: Return to Basics, Fat Reduction, Fusion Cuisine, and Martha Stewart 351\u003c\/p\u003e \u003cp\u003eThe 2000s: Time-Saving Meals, Adventuresome Eating, Green Concerns, and the Internet 352\u003c\/p\u003e \u003cp\u003eGlossary: the Vocabulary of Food Styling 365\u003c\/p\u003e \u003cp\u003eResources 374\u003c\/p\u003e \u003cp\u003eIndex 389\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":48864622805335,"sku":"9780470080191","price":56.96,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470080191.jpg?v=1722272776","url":"https:\/\/bookcurl.com\/products\/food-styling-9780470080191","provider":"Book Curl","version":"1.0","type":"link"}