Yotam Ottolenghi has many fans, including me. I often read his cooking column in the Guardian. Currently in the New York Times: an article -- including recipes -- about a dinner he prepared for friends. Times writer Sam Sifton includes Ottolenghi's suggestions for making the food look good, making it taste good, and making sure the food arrives at the table in good shape for optimum enjoyment.
Here is the very intriguing first paragraph:
"The first thing Yotam Ottolenghi did before he began cooking a late-afternoon feast for family and friends — before sliding the lamb into the oven, before building four salads, before assembling an immense layer cake, before he even started to sort through the mountain of ingredients stacked on the kitchen counters — was to take a look at the china on which the food would eventually be served. 'Food styling is what I do best,' he said. 'So I start at the end, with the plates and platters. And then I start to cook.'"A very nice article!