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Tips and techniques for making food look good—before it tastes good!
Food photography is on the rise, with the millions of food bloggers around the word as well as foodies who document their meals or small business owners who are interested in cutting costs by styling and photographing their own menu items, and this book should serve as your first course in food photography. Discover how the food stylist exercises unique techniques to make the food look attractive in the finished product. You’ll get a taste of the visual know-how that is required to translate the perceptions of taste, aroma, and appeal into a stunning, lavish finished photograph.
- Takes you through the art and techniques of appetizing food photography for everyone from foodies to food bloggers to small business owners looking to photograph their food themselves
- Whets your appetite with delicious advice on food styling, lighting, arrangement, and more
- Author is a successful food blogger who has become a well-known resource for fellow bloggers who are struggling with capturing appetizing images of their creations
So, have the cheese say, "Cheese!" with this invaluable resource on appetizing food photography.
Photo Case Studies
Hummus (click for photo information and recipe) Blackberry Pie (click for photo information and recipe) Crudites with Aioli (click for photo information)
- Sales Rank: #520434 in Books
- Published on: 2011-05-03
- Original language: English
- Number of items: 1
- Dimensions: 9.22" h x .72" w x 7.40" l, 1.67 pounds
- Binding: Paperback
- 288 pages
Review
...shows us how to make food photos look delicious, exploring tips and techniques used by the pros. (Digital Photography Enthusiast, July 2011).
'Honestly, and I don't say this lightly: if you buy one book on photography make it this one.' (Modern Country Style, Sept 2011)
'Helene Dujardin s guide to photographing food is a great practical read for budding photographers...this book is full of inspiring images that are sure to encourage you to get behind the lens. (Digital Photographer, March 2012)
From the Back Cover
Feast on these great recipes for mouthwatering food photos
Pictures have power. When you know how to make a dessert look so luscious that you gain two pounds just gazing at it, you have the power to tease taste buds from miles away. Whether you showcase the spectacular creations coming out of your own kitchen or aspire to a career in food photography, you'll devour the information in these pages.
Photographing food is an art. Develop your food photography skills with these techniques.
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Discover how to use natural light to capture stunning images
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Learn how to work with your camera modes and settings
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See how to fine-tune exposure
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Discover how to compose the most appetizing photo
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Tell your story with light
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Add pizzazz with herbs, sauces, and easy styling techniques
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Learn trade secrets for photographing items such as ice cream and stews
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Develop an after-capture workflow process to improve your food photos
About the Author
Hélène Dujardin is a professional food photographer and stylist. Her images grace the pages of numerous cookbooks and magazines, and as a former chef she also prepares the majority of the dishes she photographs. Her blog, Tartelette, (www.tarteletteblog.com) has earned high praise in the food blog community.
Most helpful customer reviews
126 of 133 people found the following review helpful.
Technically unsound, but still valuable
By JeanChristophe
This book contains way too many technical inaccuracies.
About half the book addresses technical issues (basics, camera modes, natural light, artificial light, post-processing [unread]), it is a shame that these chapters are riddled with so many mistakes, some minor and some huge. And when there are no mistakes, technicals aspects are sometimes poorly explained. Begginners reading this book will be confused, more advanced photographers will cringe.
Dujardin is a talented artist with a good eye for composition, styling, colors and lighting, but is sadly lacking on the technical side. She compensates for this with her own artistic sense, but alas she tries to explain photography in technical terms and fails.
She should have either steered away from technical discussions, or have those chapters written (or at least proof-read) by a more technically competent photographer. I would not recommend this book (in the present edition) to someone starting out. Or perhaps I'd tear the first half off and attach some better resources to it (ie : Understanding Exposure for basics, and Strobist.com for artifical light)
Some examples of inaccuracies :
Minor :
- some captions not matching the pictures (as in page 54, caption says "soft light" but it is hard and undiffused as described in the text)
- on p.31 the phrase "these pears were shot with a wide aperture and shallow depht of field" might lead a begginner to think these are two distinct settings.
Not so minor :
- on p.81 calling a speedlight on the camera's hot shoe an "off-camera flash" (even if you bounce the light)
- on p.73 the setup shot and description are confusing. Text seems to indicate the light goes through the umbrella, bounces on the ceiling and back at the subject, but looking at the setup it seems as if most of the light hitting the food is the light bounced from the umbrella, not the ceiling.
Huge :
- on p.60 "the light [...] was very strong, even though it was diffused, and this created a shallow depht of field" : DoF does not depend on the amount or type of light.
- on p.86 "The second bounce further further increased the amount of light[...] and this helped to create a more pleasing depht of field" : same as above.
I haven't read the less technical chapters and believe (hope) that I might yet learn something valuable from this book, but I find the above issues extremely distracting.
EDIT : I have now finished reading the book. While I stand by my previous criticism, the book does fulfill its main objectives. It provides some very usefull tips for food photography, especially in the styling department (props, colors, ...) and with its beautiful pictures, it is also inspiring (both photographically and for cooking) Perhaps the "tips" could be more clearly presented (lists ?) rather than mentionned conversationnaly in the text but that is of minor importance.
I've upgraded my initial rating from 2 stars to 3.
25 of 25 people found the following review helpful.
Wanted to love it.....
By Kerry A. Walsh
I am an avid consumer of food blogs. I read about 25 food blogs religiously and see a lot of food photography. More and more, food blogs are becoming uniform, with the same distressed-wood platforms and soft-light setups and props that suggest a rustic country kitchen turning out classic dishes for a group of close friends and family gathered around a centuries-old table used by generations past. In short, everyone is becoming Helene Dujardin. The thing is that I'm sure her photography was once really groundbreaking for its clean images and exact propping. But now it seems same-old, same-old. Anyway, I got this book because I thought, at the very least, it would give me a starting point to learn how to create photographs that everyone likes and then work from there to find my own voice. Except, to me, this book is more a narrative on what it's like to be a food photographer and not any kind of practical instruction on how to be one. Sure, Dujardin talks about lighting setups and camera angles and composition, but there's no meat here. It's mostly fluff, not readily applicable to a beginner's abilities and understanding of photography, food styling and composition. That said, it's a nice read, has beautiful photos (if you can get past the sense that every last cocoa nib has been placed precisely with tweezers....) and has some vague information about equipment and general camera settings that have worked for Dujardin. Probably better as a pleasure read for some information about the life and work of a successful food photographer than it is an instruction manual.
16 of 19 people found the following review helpful.
If you are serious about Food Photography, this book is a must have
By Abdullah AlMearaj
I opened the book to read it on Sunday and finished reading by Tuesday! Neither because I know most of the book contents, nor the book has no contents except some gorgeous photos by the author! The book has almost 260 pages of useful information! But, because the book is written in such a beautiful style. As if someone is whispering in your ears. Also the information flow very smoothly and free of clutter of technical stuff although the book covers most of food photography aspects.
At the beginning I ignored and skipped the parts that talk about exposure, Aperture and Shutter speed and went directly to the parts of interests. After reading one chapter of those, I went back to the beginning of the book and read it from first page to the last. Even I read the information I already know. I don't know why but I felt inspired.
The author is a French came to USA in 90s and worked in several restaurant before she became the master chief of pastry for a French restaurant.
At the beginning she was photographing the pastry she make for the other colleague to make the same when she goes for vacation. In 2006 she left the restaurant job and started her award winning blog [...] and devoted her time in cooking , designing and photographing food.
Soon she progressed and became a professional food photographer and her photos published in national magazines such as Elle Magazine, Forbes Magazine and others
In the first chapter: a talk about the light in general and the importance of it to make a photo and some basics about how to deal with light and find it.
Second chapter is devoted for the talk about photography basics like Exposure variables and how to balance. Then a talk about light and controlling the white balance. At the last, a talk about the camera modes.
Third chapter is for the natural light and the characteristics of softness and hardness and how to control that using available tools. Then a talk about the direction of light and applying that in food photography.
In the fourth chapter: here where the artificial lights enter into the picture. A talk about equipment used as lights Scrim panel and some setting for them. Then a talk about the popup flash and how to utilize it in food photography. Then a little talk about triggers followed by a talk about soft boxes and their uses.
Fifth Chapter: Composition in food photography, this is where we start getting in to food photography business. A talk about where to put your subject - the hero - and centered subject in food photography. Then a little talk about the famous Rule of Thirds! Followed by a talk about the focus and its importance to make your subject pop. Then the importance of depth of field and its importance as every subject requires an appropriate depth of field. At the last of this chapter a talk about a very importance subject which is perspective and camera angle.
Chapter six is devoted for the preparation of the place and plate! The place you take photo at has to have some important features that make food photography a little easier safer and more fun. Also the plate has to be indicative of the food you are photographing all this along with making the scene and hero/props relation together with discussion about surfaces (backgrounds) and utilizing food height and color contrast are discussed in this chapter that ends with an important advise to shoot tethered . very important chapter and full of valuable information.
Chapter seven: a talk about food types and styling them. It covers most of the food groups like herbs and spices, pastries and nuts, fruits and vegetables, soups, fish, meat, fries and pasta, burgers and sandwiches, breakfasts and pastries. Also suits like cakes, pies, ice creams and frozen suits. Cold and hot beverages. The chapter ends with a discussion about styling kit and tools used.
Chapter eight - the last chapter of the book is for after photography related like downloading your photos from camera to your computer and the required equipment. then a discussion about copyrighting/watermarking your photos. Followed by discussion about post processing software available and the free ones of them. And finally sharing your photos in the web and printing.
The book has a section of appendixes that includes: A glossary, B equipment guide and C resources and where to get more information in this subject.
For me, the book is 100/100 and deserves all pennies paid and each minute spent with it.
The book is missing the part of post processing, but that is not so important to me. If you understand and apply the information in this book in your shoot, you will make photos that need no post processing or minimal amount of processing.
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