What to Cook and How to Cook it – Jane Hornby & Angela Moore

Another example of a cookbook that focuses on ingredients is What to Cook and How to Cook it by Jane Hornby. Images are photographed in the same bird’s eye view style. Arguably, this appeals to the consumer more because it is their view as if looking down at the dish before sitting down at the dinner table.
Angela Moore, Cinnamon Rolls, in what to cook and how to cook it, 2010.
Following the photographs at each stage of the recipe, the reader sees how their food should look at each stage. A focus on ingredients has grown; they are being photographed alongside recipes in magazines and cookbooks. Perhaps people in the UK cook less, but read more cookbooks and watch more cooking television shows. There’s always a place for beautiful cookbooks, whether the recipes are cooked or not. (Dillon, S. 2010 [radio]) The reader still consumes the cookbook while not necessarily cooking from it. Food photography is being noticed for the artistic visions in the images – not just because people want to eat.

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  1. Pingback: Meals interrupted | The History of Food Photography

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