Angie Mosier is a writer, photographer, stylist, and cook endeavoring to merge all of these skills in a meaningful way. By documenting food, and the folks who work to bring good food to the table, she hopes to celebrate it, save it, cook it, serve it and of course, eat it. Her culinary career began over 20 years ago when she started a wedding cake and pastry business. When her creations were photographed for books and magazines, Angie found that she loved the process of making food look good for the camera and began working as a food stylist. Telling the story of food both visually and with words is important to Angie and she now works as a freelance writer, stylist and photographer.
Her work has been seen in Food & Wine, Town and Country, The New York Times, Southern Living, Atlanta Magazine, Atlanta Homes and Lifestyles, and Garden and Gun magazines. Her essays on Southern cakes, pies and traditional meals can be read in The New Encyclopedia of Southern Culture. She has collaborated with cookbook and craft authors such as John T. Edge, Matt Lee and Ted Lee, Virginia Willis, Natalie Chanin, and the Southern Foodways Alliance. Angie is honored to have worked as co-author and photographer on Chef Eric Ripert’s most recent book, Avec Eric as well as photography for John T. Edge’s, The Truck Food Cookbook, Kevin Gillespie’s book, Fire in My Belly, and John Currence’s book, Pickles, Pigs and Whiskey.
In addition to being a member of Les Dames d’Escoffier and The James Beard Foundation, Angie is proud member of the Southern Foodways Alliance and is pleased to have served as a past president of the board of directors. Angie lives in Atlanta, Georgia.