Plating—the art of presenting food on the plate—is brought to life for amateurs and pros alike, with spectacular photography and how-to’s for creating a visual feast with exquisitely arranged dishes.
Displaying food on a plate can turn a great dish into an artwork. Story on a Plate explores plating in all its facets, delving into the inspirations, artistry, and techniques behind some of the most imaginative and visually compelling plating across the globe. Through profiles of industry stars, how-to guides and spectacular photography, Story on a Plate invites you to learn simple ideas and techniques that will elevate your own plates of food from sustenance to art. From appetizers, main dishes and deserts, you will find eye-popping meditations on rhubarb served in Amsterdam, an egg nestled on a bed of hay in London, or a whimsical ode to honey in Hong Kong.
Rebecca Flint Marx is the former food editor of San Francisco Magazine and the former reporter and research editor for The Village Voice, New York, and Elle. Her writing has been published in The New York Times, The New Yorker online, The Wall Street Journal and The Art of Eating, resulting in the prestigious James Beard Award for Food and Culture. She is the co-author of two cookbooks, The Basque Book and The Big Gay Ice Cream Book and is based in Brooklyn today.