Food styling step by step with Patti Hetherington (photo: Katrina Cervoni) The food, which is normally prepped and cooked in a nearby studio kitchen, is assembled on a tray that can be placed on or near the set for final plating. Prev123456Next Related Posts Stepping up to the plate with professional cookbook food stylists Longtime food writer Julian Armstrong documents Quebec's evolving cuisine Taste Canada awards pay tribute to the Cookbook Store By Q&Q Staff June 20th, 2014 1:54 pm Category: Book culture Tagged with: cookbooks, food, Patti Hetherington LEAVE A REPLY Send feedback to Q&Q editors about this article