Sample Food+Styling+For+Photography+Book PDF
Sample Food+Styling+For+Photography+Book PDF
Sample Food+Styling+For+Photography+Book PDF
Sample
By William Reavell
Food Styling by Rachel Miles
Food Styling For Photography Book
Copyright © William Reavell 2017
www.foodphotographytraining.com
www.williamreavell.com
1
Introduction
Food styling for photography.
This book is a step by step guide on how to create beautiful food
photographs.
Showing current ways to present food for social media, cook-
books and magazines. This book is a valuable resource for food
writers and anyone who is styling food for photography.
1.Food preparation.
2.Arranging techniques.
3. Plating styles.
4. Styling for different camera angles.
5. How to keep the food looking fresh.
6. How to add garnishes and when.
7. How to handle difficult sauces.
8. Applying salad dressings.
9. How to work with ice cream.
10.Working with cakes.
11.Creative food styling.
Styling techniques and tricks for food advertising and food prod-
uct photography are explained.
2
This book contains all my food styling knowledge and experience work-
ing as a food photographer. Showing you how to achieve fantastic pho-
tographs with your recipe.
It is both the detail in the food arrangement and the overall look of the
food that is important. Working together to make a photograph success-
ful. A picture of “controlled mess” is a good way of describing the tech-
niques applied. Food is wonderfully messy, buttery, oily and watery. In-
gredients will wilt, bruise or dry out. Sauces drip and juices spill out.
This book will teach you how to create a perfect arrangement with soft
and delicate food ingredients as well as controlling the mess.
3
Section 2
Techniques for Food Styling
4
The purpose of water sprays and a light vegetable oil is to create good highlights
on the food surface. Use only one or the other dependent on the recipe. Too
much and the food can look to oily and wet, not enough and the food can look
dry and cold. Water or oil are added liberally but carefully by degrees. Fortunately
most foods will absorb any application and absorbent towels and cotton buds can
remove any excess.
5
Chapter 2: Recipes
I have chosen key recipes and ingredients as a guide to food styl-
ing. Each uses techniques for camera that can be applied to any
recipe you may do.
Recipes
Caesar salad
Pasta carbonara
Ice cream
6
Section 1
Salads
7
Continue to adjust and refresh ingredients as needed.
Things are often spotted and you are working. Be confi-
dent to adjust as you go.
Picture 19
Picture 18
8
Final Photograph styled for a low camera angle.
Picture 20
9
Picture 23
10
Photographed at a lower angle Purposely did not change the food arrangement. To demonstrate arrangement does not
work at a lower camera angle. Looks too busy, too many rocket leaves.
Picture 26
11
Section 2
Savoury, cooked recipes
This food type uses shapes, flowing noodles and colour to showcase
the food.
The key is in the preparation, cakes, sponges and pastries will need to
be cooked beforehand, allowed to fully cool before decorating. Good
cooking skills is the only way of creating great photographs of des-
serts.
The following pages show how to work with ice cream and how to
repair cake sponges. Also included are two sequences on working
with tray-bakes and a section on styling ideas.
Baked desserts and cakes are often simple geometric shape. Cakes
can be cylindrical, tubular and square for example. Your styling needs
to emphasis their shape and keep the structure straight. Cakes often
cook slanted or sink, use wedges to make sure the shape is uniformed
and upright when in front of the camera.
13
Cakes
14
Picture 91.
15
Rocky Road tray-bake styling sequence
A step sequence on styling for photography a chocolate
and marshmallow rocky road dessert.
Picture 92.
16