Caz Hildebrand is a multi-award-winning designer of cookbooks, who has partnered with some of the real big-hitters along the way, including Nigella Lawson, Yotam Ottolenghi, and Sam Clark of London-restaurant Moro. She’s penned her own books too, including “The Geometry of Pasta” in collaboration with Jacob Kennedy of Bocca di Lupo, and her own “Anarchy of Chillies” and “The Grammar of Spice.” Leaving the heady heights of art directorships at Penguin and Random House, she then co-founded the studio Here Design. They’ve tackled restaurants, exhibitions, books, brands and bottles for clients including Fortnum & Mason, Bacardi, and Hauser & Wirth, but always prioritize the creation of authentic cultural experiences in everything they do. We asked her to be a visual food critic for a day, judging the relationship between the way dishes look and the way they taste at a London restaurant.
