I go for the Reese's Peanut Cup at the vending machine.
Great Food Photos: Melissa Camero Ainslie
I have known Mel since 2003, we met in graduate school. I've been lucky enough to try some of her cooking, Thanksgiving 2004 bacon wrapped turkey with apricot jam and homemade apple pie YUM. Yes I still remember and yes she gave me the recipe. But now that she's far far away in Florida all I can do is look at her food photos. *Sigh Recently she was nominated for Best Food Photography by Saveur.
Here's what she said about her food photos and her process. Thanks Mel!!
I'm trying to make people's mouths water. If I'm photographing a brownie, I want to capture the crumbs, the chocolate and the fudginess. If it's soup, it should look warm and inviting and homey, preferably with a little steam rising up.
Usually, I cook in the morning. It's when I get the best natural light from the balcony. I have an older Canon Rebel with a cheapo 50mm lens on it - I just use that and whatever pretty plate I have around. Take lots of pictures from lots of different angles. After that, I pick the best 1 or 2, edit them a little in Lightroom (usually just some color correcting and cropping) and post. I try not to think too hard about the setting since I prefer when the pictures don't look so "posed".
Greenpoint In Randomness
in Photography
Started the random walk in Greenpoint with a cup of ginger ice cream from Van Leeuwen. WIN!
Pork & Sons By Stephane Reynaud
in cookbooks
I received this cookbook for my birthday. It's a giant, cute and beautiful cookbook written by Stephane Reynaud, owner and chef of Restaurant Villa 9 trois just outside of Paris, France. Marie-Pierre Morel was the photographer and she beautifully documented everything about the lives of butchers. Accompanied by the words of Stephane Reynaud where he remembered his first pig killing with his grandfather. And really awesome pig illustrations by Jose Reis de Matos really made this cookbook more than a cookbook. It's a great journey of celebrating tradition, farm-to-table and nose to tail eating. I'm excited to dive into this cookbook but some of the recipes are REALLY hardcore.