Leaf through any cookbook and you\'ll be confronted with mouthwatering plates stacked with culinary perfection. But for the Swedish food photographer Per-Anders Jorgensen, \"Everyone can compose the perfect food photo now – so I look for idiosyncrasies and the stories behind the food, to make it look alive.\" \"Startling\" is perhaps a better description for his shot of the heavily tattooed Andreas Dahlberg, the acclaimed chef at Nordic restaurant Bastard. Holding a cock high above his head and a cleaver in the other hand, there can be no doubt as to what is about to happen. There\'s a sense of rustic assault in Jorgensen\'s shot of Dahlberg\'s signature \"dish\", too: represented by the head of a cod – there\'s no pussyfooting round here. \"I could have taken a photo of the finished fish,\" says the photographer, \"but that would have looked clichéd.\" Instead, we are granted the raw image of a severed fish head staring out at us. These images also represent the growth of a cuisine that started with Fergus Henderson at his London restaurant St John. \"I wanted to do something graphic to illustrate the nose-to-tail cuisine [where the whole animal is eaten] that has returned to European cooking.\" But clearly Jorgensen wanted to have some fun with his subjects, too – from Victor Arguinzoniz peaking through a door to Swedish chef Magnus Ek provocatively holding a razor-sharp knife. \"In real life, Magnus is actually very subdued,\" Jorgensen says. \"But I wanted to show that in the kitchen, even the most mild-mannered chefs can become totally different.\"