The Food Stylist’s Handbook

Denise Vivaldo
Gibbs Smith (2010)
ISBN 9781423606031
Reviewed by Irene Watson for Reader Views (09/10)

 

I have to admit – I’m a foodie. Getting a book like “The Food Stylist’s Handbook” to review is a foodie’s dream and mine has been fulfilled. As a food stylist and chef, “Denise Vivaldo has cooked for presidents and movie stars including George H. W. Bush, Ronald Reagan, Arnold Schwarzenegger and Sylvester Stallone.” (From press release.)

At first glance through the handbook I was mesmerized by the colorful photographs of not only the presentations of food but also of the tools, ingredients and how-to.  Vivaldo covers areas such as:  food styling as a career; what a food stylist does; the different niches of food styling; starting a food styling business, building a styling kit, marketing the business, making money and selling services and tricks of the trade. 

I’ve always had issues presenting Mexican food, especially Refried Beans without them looking like a mish-mash of stuff covered with a sea of melted cheese and fat bubbles.  I was amused when I read “Good luck.  They are going to look like cat food (or worse) no matter what you do.  Expose as many whole beans or bean chunks as possible and spray them with water so they shine.”  What a great idea. 

I made a loud “wow” when I read about coloring meat.  I had no idea that meat was colored before presented on the table.  For example, coloring gel is applied “to cooked meats that look raw. This mixture is especially effective in disguising fat.”

And, then I had a big “aha” on how to ribbon bacon.  Vivaldo gives three options of how to achieve the effect.  I’m going to leave the methods for you to discover.

I’m excited about “The Food Stylist’s Handbook!”  It’s a rare find, especially by an expert as Denise Vivaldo.  She shares her knowledge and experience with those of us that wanna-be food stylists.  Her presentation is concise, understandable, and educational.  I believe this book should be in every culinary school’s curriculum, and certainly in the hands of aspiring chefs and food stylists.

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