In a photo-textbook I have very specific requirements: It should be written by an expert in the fie

In a photo-textbook I have very specific requirements: It should be written by an expert in the field, make the picture examples pleasure to the topic and primarily practical relevant tips and tricks that you would otherwise develop through lengthy Try yourself ready, have , (Especially with such a specific issue such as food photography garnishing practice tips are especially important.)
The book by Peter Rees will fully meets my requirements. Moreover, I am actually not at all the food photographer, the idea with tweezers and pipettes pulling your edibles and constantly have a concern that the food is unsightly, me not motivated to me with this kind of photography deal.
After reading this book, but it is different: The author conveys his (secret) knowledge as descriptive and practical, thus providing delicious recipes and photos that I would like to start immediately with the food photography.
The Basics Topics (camera, lenses, light, picture composition, ...) are dealt with relatively quickly. In more than half of the book the author describes specific photo shoots of different garnishing foods and drinks. Each time shooting the preparation recipe is included, so you can use the book as a cookbook. garnishing Peter Rees outlined and explained the light structure and allows the reader to match the respective recording, look into his bag of tricks:
How do I make the deposit in the ointment is visible and not sink to the bottom? How do I make the red wine in glass sparkles beautiful? How do I create an appetizing tanning in roasting and grilling meat? etc. My conclusion: A book with many useful tips for food photography, which perfectly will approach guides the reader through quality image illustrations and easy-to-understand explanations on the subject.
But the excerpt from Chapter 1 has convinced me that I will buy myself the book (then maybe it works well with the images for the local farmers' association, to which I was invited to the county farmer => Eating garnishing in Swiss francs)
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