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The Art of Cooking: Preparing and Presenting…
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The Art of Cooking: Preparing and Presenting Fine Food

by Arnold Zabert

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Arnold Zabert is the Photographer and editor of this remarkable book. After studying art and photography in Hamburg he became a freelance reporter for a time before going on to open his own photographic studio in Cologne. He then decided to concentrate on food photography and after moving his studio to its present premises in Hamburg in 1973, continued to work in advertising for magazines and books. His work is of such a high calibre that it has been accepted by the State Museum for Applied Arts in Munich for inclusion in its 'New Collection'.
Apart from photography, Arnold Zabert's interest lies in ethnology, and this has lead him to visit many far-flung regions of the world - including Papua New Guinea, the Amazon, Indonesia, Sumatra, the Philippines and the Sahara. (Kansilehti) ( )
  Asko_Tolonen | Dec 8, 2017 |
Der Standard, an dem sich seit fast dreißig Jahren jedes neue Grundkochbuch messen lassen muss. ( )
  MissWatson | May 12, 2013 |
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