The Good Thief's Guide to Venice Review

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The Good Thief's Guide to Venice ReviewI love this book even though it sounded like a first novel and I am willing to forgive that when the story is captivating. This is a captivating story in the solid English tradition set by Christie and Sayers. The characters are developed and the plot twists are perfectly timed. The main character, Charlie, is a very charming and likeable man. I can't wait to read the rest of the series.The Good Thief's Guide to Venice Overview

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Food Styling: The Art of Preparing Food for the Camera Review

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Food Styling: The Art of Preparing Food for the Camera ReviewWhether you are a veteran chef, photographer etc or novice 'wanna be', this is an essential "must have" for your collection. At nearly 400 pages, this is a comprehensive undertaking that doesn't compromise quality or clarity. Here is why this is a "MUST HAVE" for anyone remotely interested in the culinary arts, food styling, photography or related trends.
1. Comprehensive. As mentioned, this is nearly 400 pages packed FULL of information. There is a balanced blend of photographs and text without one dominating the other. Instead, each enhances the other with ample detail/discussion and pertinent photos. Tone is conversational yet complete providing veteran and novice readers sufficient information to achieve desired results.
2. Beautiful Big Book. Not only is the book 400 pages but it's a large book. This is the hard cover with a clear dust jacket...complete with a "peel away" safety sheeting! Organized for ease of use, no detail is missed. Lovely Headings are bold/brightly colored for quick reference, ample charts/other make for simple comparison, excellent resource/glossary and index section. It is obvious a great deal of care went into the creation of this resource!
3. Content. Of course, any food styling book wouldn't be worth much without superb content and this is where Custer really excels. Tips and excellent information abound...from basic tidbits to in-depth discussion that can only come from years of experience, it's obvious the author is an expert in every sense of the word. I am absolutely smitten by the level of detail - combined with clarity - provided throughout. Chapter highlights include:
-Food Styling Overview
-The Medium is Everything
-Your Food Styling Teammates
-You Got the Job...Now What?
-Prepping the Assignment
-At the Shoot
-About Photography
-The Basics of Propping
-The Basics of Tv & Film Production Work
-The Food Stylists Tools of the Trade
-Working with the Food
-The Business of Food Styling
-Beyond Food Styling
-Tips for Chefs, Caterers, and Others who want to Style their Food
-Reviewing the Last Fifty/sixty years of Food styling and photography
However, within each of the above chapter are numerous sub=sections, tips, pertinent photographs, charts and much more. For example, a seemingly "mundane" topic related to the tools of the trade, we get a quick peak into the kit and set tray. We see actual examples of a simple kit set-up, the set tray, a listed photograph of each individual tool plus tips of the trade that make all the difference in a day to day setting. For example, how do you know which type of rice to cook and when? Find out on page 145!
How do you make a panini look enticing...rather than that big flat floppy thing you create in your own kitchen? Find out on page 207!
What is available when and how do you locate out of season fruits/vegies? Find out on pages 171-173!
This is just a very short sample of the incredible amount of information contained in this book. It is NOT fluff or filler...rather page after page of great information!
For those that are comparing this to the other available options, this wins hands down.
I also own Food Styling for Photographers: A Guide to Creating Your Own Appetizing Art by Linda Bellingham and Jean Ann Bybee...an excellent resource but not nearly as comprehensive or detailed as this book.
Digital Food Photography by Lou Manna is another book I own/use but it tends to focus much more on the basics of digital photography. Many of the techniques and tricks/tips are duplicates from the comprehensive book "Food Styling" by Delores Custer.
Without a doubt, this is an absolute "must have" that will be used repeatedly. A perfect companion for anyone wanting to enter the field of food styling. It assumes nothing yet provides depth and details to inspire and inform even veteran styling professionals.
Exceptional!Food Styling: The Art of Preparing Food for the Camera Overview

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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Review

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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Review"The Professional Caterer's Handbook: How to open and operate a financially successful Catering Business" by Lora Arduser and Douglas Robert Brown is a great resource for anyone in the catering business. The book covers the start-up basics such as getting a loan, do on-site or off-site catering, and much more. It also goes further into the catering world by providing samples of catering contracts, profiles of caterers, and a comprehensive list of catering equipment one would need for any sized operation.
The book seems to focus mainly on off-site caterers specializing in weddings, but they do bring up other functions that require caterers as well as briefly touch on on-site catering operations.
I loved the guides within the book on table settings for various kinds of meals. From dinner with salad to breakfast, I now know the proper table arrangements. The book also gives examples of room layouts for various functions and tips on how to layout the buffets so that guests don't over-consume the more costly items.
For those that will be serving alcohol there is an excellent section that discusses kinds of liquor, suggestions on what to stock and what to look for. The authors define different bar terminology, but it is fairly basic - such as virgin and on the rocks. They cite sources to visit for more information on wine, but do provide a list of descriptive wine terms and a guide as to what serving temperatures are appropriate.
I think the section on cost control is very extensive and can help anyone in the industry become more aware of ways that money can be easily and inadvertently wasted. There is also a catering and event check list that I think is invaluable to anyone just starting out. I wouldn't have thought to ask so many questions about the upcoming event and I would have been paying for it later. Anyone can use their guide to make sure they are covering all their bases.
I think this book is a great resource for anyone in the catering industry. It provides wonderful basic information on getting the business up and running and then provides more in-depth information on actual catering concerns.
The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Overview

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Professional Event Coordination (The Wiley Event Management Series) Review

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Professional Event Coordination (The Wiley Event Management Series) ReviewI am a professional event manager and bought this book to help teach an event management class at a business school. It was the best decision i ever made. Extremely comprehensive and very well written. Covers all aspects of event managementProfessional Event Coordination (The Wiley Event Management Series) Overview

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