Food in Vogue

Food in Vogue collects the most striking, mouthwatering food photography and finest food writing from one of the most respected magazines in the world. Combining legendary essays by longtime Vogue food critic Jeffrey Steingarten, as well as contributions from rising food writers such as Tamar Adler and Oliver Strand, with original behind-the-scenes interviews, the book pairs portraits of world-renowned or rising chefs along with iconic food photography, much of it shot by Irving Penn and conceived by editor Phyllis Posnick. Food in Vogue examines how Vogue's relationship with and treatment of food has changed in its pages through lavish and challenging food photographs, and its career-defining interviews with the world's hottest chefs. Food in Vogue is more than a book about food. It's a book about trends, fashion, and culture, told through the world's common language "As well as following the fashions on the catwalk, the magazine also chronicles culinary trends, and over the years has filled its pages with food that looks almost too good to eat. The best of these images have been gathered together in Food in Vogue, ed Taylor Antrim, with work by Penn considered a pioneer in food photography as well as the likes of Helmut Newton and Annie Leibovitz. Accompanying the pictures (the main course) are profiles of chefs of the moment, along with articles on everything from making the perfect pizza crust to decorating a cake with Andy Warhol." - The Daily Telegraph "Beautiful food images by some of world's best photographers, selected from the archives of American Vogue. That means stunning still lives by Irving Penn and terrific portraiture, with Annie Leibovitz's image of Nigella, her son and a trio of kitchen-wrecking chickens a particular highlight. There's also plenty to read, including a selection of columns from peerless in-house food critic Jeffrey Steingarten who writes of the sensory overload of the "last time you ate a perfect peach" or "every time you have pizza bianca" as part of "the collective genetic memory of the human race, reaching across national and racial lines, superseding all questions of taste, culture, habit, or custom". Observer Food Monthly