Food Styling for Photographers

INDEX

condensation technique, 34, 36
fi sh, 143, 144
frosted glass technique, 31, 32
fruit salads, 65, 66
green salads, 58, 61, 62
hamburgers, 90, 94, 98
ice cream, 171, 173
meat, 116, 118, 120, 122, 125
pasta, 74, 79
poultry, 137
sandwiches, 102, 105, 106
slushy drinks, 46, 49
vegetables, 151, 157, 162
turkey, 134–140
coloring, 138
fi nishing touches, 138–139
frozen turkeys, 134
partial cooking/torching, 137–138
photographer’s comments, 140
prepping, 135–137
shopping for, 134
supplies, 139
tweezers, 9

V

vegetable salads, sauces for, 76–77

vegetables, 150–164

additions for pasta, 77

baking, 162

blanching, 156–157

broccoli, prepping, 153–154

caramelized, 160, 162

carrots, prepping, 151–152

caulifl ower, prepping, 153–154

color, shape, and texture considerations,

150

cooking techniques, 154–162

corn on the cob, prepping, 154

defi nition of, 150

green salads. See green salads

griddle cooking, 160

grill marks, 163

pasta/potato/vegetable salads, 83–84

photographer’s comments, 158

prepping, 151–154

sauces for vegetable salad, 76–77

on set arrangement/fi nishing touches, 164

shopping for, 150

steaming, 155–156

supplies, 158

visual fl ow, 20, 164

visual weight of food, 18

W

white wine, 29–30, 33

Wilton cake leveler, 187

Wilton Comfort Grip kitchen tools, 9

Windex, 11

wine, 29

wire cutters, 10

work bowl, defi ned, 240

work plate, defi ned, 240

X

X-RITE Eye-One Display 2 system,

234

Z

Zak Designs, 10

zest, citrus, 224–225