There are in the food photography yes two extremes: Photographers, reproduce exactly what they see

The book is very well structured. And in the cookbook character. That is to say: "After [the] introduction is followed by the Silo with information about the required equipment, [...] the kitchen practice with the chapters on design theory and Food Styling followed. The conclusion will eventually form part of the recipe "with many practical instructions and exercises (quote page 10).
There are in the food photography yes two extremes: Photographers, reproduce exactly what they see (the selection of the most beautiful tomato is the strongest influence). And photographers who make a tasty image (whether you take Sauce machine oil takes as long as it looks good). konene I personally belong clearly to the first group. To fix a burger with toothpicks konene still goes, but as soon as something comes true, it is not normally in my kitchen, I do not like it. It is not really enough for me.
In this book, not a machine oil is used, but probably food coloring. Is not my thing. It is important for me to emphasize the short at this point. But that the author takes a different opinion here and food coloring uses (added: looks good), should konene not influence my review. konene
At the beginning of the book it comes to equipment. What camera what light there is. What are the advantages and disadvantages which system? konene Very good, I find that there is no shopping konene list, but all the options are presented.
You can tell that this book is aimed less at the hobby and more professional photographers. For a DSLR (Digital SLR) is presented as a "small konene compact camera type" (p 19) and thus as the little sister of medium format camera. About little or bridge cameras is not spoken. konene
So if you only occasionally want to document his lunch, should spurn this chapter. konene Or wait for my next review, because it is all about exactly that: Food Photography with cheap equipment, without flash and with Stypopor system as a reflector.
However, those who want to make money with food photography and accordingly is willing to invest, can find a comprehensive body of knowledge including sample images, such as in which light falls the shadow.
The chapter about design konene covers all the classic advice. When I call the classic, photography run me in the context of (food) over and over again on the way, simply because konene they are so important and strongly influence the effect of the image. And if you're konene thinking "1000 times heard," the rest assured: It is anything but boring. Rather, it suggests, konene also thanks to the sample images to reflect on their own art work and to question them.
Added to this is a trip to the effect of colors. Because if I want to convey freshness, I use more cyan substrates. It makes sense, to raise awareness and hope not only to your own intuition.
In this chapter we get into details! Or rather, to the freshly cooked! How do I prevent jelly dissolves? That the tomato is wilted green as I prepare? What do I do if the filled crepe are a sad bunch? 10 pages long, the author shows many many tricks to make the food look appetizing konene and fresh.
Actually, the book might be too late now. But is not it, because now it's in practice! The following are 43 (!) Photo tasks. Apart from the warm-up exercises and some drinks, they are all cooking and baking recipes. Fully equipped for the chef and the photographer prepared: list of ingredients for the recipe and taking pictures of food preparation and food styling Photo Important tips for building sketches konene from the side and from above a sample image
This part has inspired me completely. With how much energy the theoretical knowledge is poured directly into comprehensible recipes konene and instructions. The one can imitate and learn so as if the author standing konene next to a. Too bad that this is not how long it takes about for the preparation. This is with me always a factor that is important in deciding for or against a prescription.
A small drawback of this chapter is the fact that quite a lot of lighting technology is required. The bodies so I could never realize, because not pay. With a little imagination, you can compensate for some there but surely - and otherwise the image will halt bissl differently, my ...
Here, incidentally, a few of the recipes, just so you get an idea: Creole chicken legs, fish sticks, oriental tuna skewers, Kichererbsenpürre or chocolate mousse. 3x shall ye guess what I would like to start right now (but that also looks yum!).
A very nice book with a great conditioned practical part. Recommended for the advanced photographer who entwe