Many of you have asked about my Food Photography Gear, so here's the run-down how I take and process some of the photos on the blog, as well as the equipment that I use.
I was very fortunate to work with two exceptional, experienced food photographers on my first books: Michael Lamotte and Christopher Hirsheimer. And in both cases, they insisted I do the food styling. Michael's style is more studio, where things get plated and a crisp, clear photo gets taken, and Christopher's style is more casual; I'd scrape a bowl clean of chocolate and she'd be right there as I set it down, snapping away. My ice cream book was shot in California, and since I live too far away, it was styled by George Dolese, who had a lot of experience scooping and coaxing ice cream into place.
So I learned a great deal from them about how to shoot things, what angles look best, and most importantly, when to leave things alone.
When I take photos for the site, I try to do one or two images to accompany the text, but in some cases, I'll do more.
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