  Food Styling: The Art of Preparing Food for the Camera
ISBN: 978-0-470-08019-1
Hardcover
416 pages
May 2010
US $75.00
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Introduction.
SECTION 1: THE BASICS.
Chapter 1: A General Overview of Food Styling.
Chapter 2: The MEDIUM IS THE MESSAGE.
Chapter 3: THE CAST OF CHARACTERS.
SECTION 2 :THE JOB FROM PHONE CALL TO INVOICE.
Chapter 4: GETTING THE JOB.
Chapter 5: PREPPING THE JOB.
Chapter 6: THE SHOOT.
Chapter 7: ABOUT PHOTOGRAPHY.
Chapter 8: ABOUT PROPPING.
Chapter 9: ABOUT PRODUCTION WORK.
SECTION 3: THE NUTS AND BOLTS.
Chapter 10: TOOLS OF THE TRADE.
Chapter 11: WORKING WITH THE FOOD: Some Foods Just Misbehave.
SECTION 4: PULLING IT ALL TOGETHER.
Chapter 12: THE BUSINESS OF FOOD STYLING.
Chapter 13 :USEFUL ADDITIONAL SKILLS.
Chapter 14: TIPS FOR FOOD PROFESSIONALS WHO WANT TO FOOD STYLE THEIR WORK.
SECTION 5: TRENDS: FOOD AND FOOD PRESENTATION.
Chapter 15 :REVIEWING THE LAST 60 YEARS.
Glossary.
Resources.
Index.
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