A photographer who contributes to The New York Times food section and has shot numerous cookbooks, Andrew Scrivani provides here a thorough introduction to food photography. Organized into five chapters, the book covers lighting, camera settings, shot composition and visual storytelling, tricks for shooting in restaurants and other non-studio environments, styling the photograph (including the use of props), and the fundamentals of making food photography a business, including budgeting for food prep and making sure you are properly paid for your work. Throughout, Scrivani supplements his instruction with stories from his own experience.
Hardcover. Color photographs throughout, not surprisingly.