2

Food Styling for Photographers

272 Pages · 2008 · 19.57 MB · English

  • Food Styling for Photographers

    Food Styling


    for Photographers


    A Guide to Creating Your Own Appetizing Art


    LINDA BELLINGHAM


    JEAN ANN BYBEE


    WITH BRAD G. ROGERS


    AMSTERDAM • BOSTON • HEIDELBERG • LONDON


    NEW YORK • OXFORD • PARIS • SAN DIEGO


    SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO


    Focal Press is an imprint of Elsevier Publisher: Marie Hooper Library of Congress Cataloging-in-Publication Data


    Acquisitions Editor: Cara Anderson Bellingham, Linda.


    Publishing Services Manager: George Morrison Food styling for photographers : a guide to creating your own


    Senior Project Manager: Dawnmarie Simpson appetizing art / Linda Bellingham, Jean Ann Bybee.


    Associate Acquisitions Editor: Asma Palmerio p. cm.


    Assistant Editor: Katy Stencer Includes index.


    Marketing Manager: Christine Degon Veroulis ISBN-13: 978-0-240-81006-5 (pbk. : alk. paper)


    Interior Design: Joanne Blank 1. Photography of food. 2. Photography—Miscellanea.


    Cover Design: Eric DeCicco 3. Food presentation. I. Bybee, Jean Ann. II. Title.


    TR656.5.B44 2008


    Focal Press is an imprint of Elsevier


    778′.96413—dc22


    30 Corporate Drive, Suite 400, Burlington, MA 01803, USA


    2007044859


    Linacre House, Jordan Hill, Oxford OX2 8DP, UK


    British Library Cataloguing-in-Publication Data


    Copyright © 2008 Elsevier, Inc. All rights reserved.


    A catalogue record for this book is available from the British


    No part of this publication may be reproduced, stored in a


    Library.


    retrieval system, or transmitted in any form or by any means,


    ISBN: 978-0-240-81006-5


    electronic, mechanical, photocopying, recording, or otherwise,


    without the prior written permission of the publisher. For information on all Focal Press publications


    visit our website at www.books.elsevier.com


    Permissions may be sought directly from Elsevier’s Science &


    Technology Rights Department in Oxford, UK: phone: 08 09 10 11 5 4 3 2 1


    (+44) 1865 843830, fax: (+44) 1865 853333, E-mail:


    Printed in China.


    [email protected] You may also complete your request


    online via the Elsevier homepage (http://elsevier.com), by


    selecting “Support & Contact” then “Copyright and Permission”


    and then “Obtaining Permissions.”


    Recognizing the importance of preserving what has been written, Working together to grow


    libraries in developing countries


    Elsevier prints its books on acid-free paper whenever possible.


    www.elsevier.com | www.bookaid.org | www.sabre.org Dedication


    To my sons, Scott and Ben, my sources of inspiration


    Linda Bellingham


    To my wonderful daughter, Audrey


    Jean Ann Bybee This page intentionally left blank Disclaimer


    Th e contents of this book and techniques described herein are intended solely for the purpose of preparing food for


    photography and are not intended for nor should they be used as methods of preparing foods for consumption. This page intentionally left blank Contents


    Disclaimer v


    About the Authors xiii


    Acknowledgments xvii


    Preface xix


    Chapter uf644 Introduction to Food Styling 1


    A Few Rules for Food Styling: 3


    Have a Plan 4


    Be Prepared 5


    Shop Wisely 6


    Looking for a Hero 6


    Tools of the Trade: Assembling Your Food Styling Kit 8


    Basic Kit Components 8


    Equipment Often Used for Food Styling 10


    Supplies Often Used in Food Styling 11


    Chapter uf645 Sets and Settings 15


    Basics to Consider When Planning Food Photography 16


    What’s the Point of the Shot? 16


    How to Make Food Pop in the Image 18


    Tips for Choosing Sets and Surfaces for Food Photography 18


    Table Setting Tips 21


    Working Fabric on the Set 22


    vii CONTENTS


    Chapter uf646 Chilling Facts about Cold Beverages 27


    Th e Beverage of Choice 29


    Frosted Glass Preparation Techniques 29


    Creating Condensation 33


    Building Acrylic Cubes in a Glass 36


    On Set 38


    Adding Liquid to the Hero Glass 39


    Making and Placing Bubbles 40


    Removing Liquid from a Hero Glass 42


    Slushy Drinks: Th e Magic Frozen Margarita 46


    Going to Set with the Margaritas 49


    Chapter uf647 Making a Salad for the Camera 55


    Selection of Salad Ingredients 56


    Shopping and Handling Techniques for Produce 56


    Tips for Keeping Salad Greens Fresh 58


    Salad Support Techniques 60


    How to Dress a Salad for Photography 61


    Building the Salad and Taking It to Set 62


    On Set before Final Photography 63


    Fruit Salads 65


    Techniques for Fruit Prep 65


    Building a Fruit Salad and Taking It to Set 68


    Dressing a Fruit Salad 69


    viii CONTENTS


    Chapter uf648 Pasta and Sauces 73


    Perfect Pasta for the Camera 74


    Sauces for Pasta and Vegetable Salads 76


    Food Additions to the Pasta 77


    Building the Pasta 77


    Adding a Spoon or Other Flatware Th at Will Hold Food 80


    Potato, Pasta, and Vegetable Salads 82


    Chapter uf649 Burgers, Sandwiches, and Beyond 87


    Th e Hamburger 88


    Finding the Perfect Hamburger Bun 88


    Prepping Burger Components 92


    Prepping Burger Patties 93


    Adding Color to the Burger Patties 95


    Building the Hero Burger 95


    On Set with the Hero Burger 100


    Th e Whole Sandwich 102


    Shopping for Sandwich Elements 102


    Prepping Sandwich Ingredients 102


    Building the Hero Whole Sandwich 105


    On Set with a Whole Sandwich 106


    Building a Half or Cut Sandwich for Photography 108


    Chapter uf64a Meeting Meat Head-On 115


    Basic 101 for Photo Meat 116


    Griddle Method of Cooking Meat for Photography 117


    ix


    Please note: To fully download this free PDF,EBook files you need know All free.
    Found by internet command,site not saved pdf file
You May Also Like

Related PPT Template in the same category.