Lou Manna has more than 30 years' experience working with chefs, photographing cookbooks, and shooting food for publications such as Wine Enthusiast, Food Arts, and The New York Times, where he worked as a photojournalist from 1975 to 1990. Manna is an early adopter of digital technology—he has been shooting digitally for more than 10 years. Manna has worked on location and in his studio with famous chefs such as Michael Lomonaco, Jacques Pepin, Bobby Flay, Lidia Bastianich, and Emeril Lagasse. He has appeared on ABC TV's World of Photography and on the Food Network, and has lectured at the French Culinary Institute. Manna's award-winning photos have appeared in more than 30 cookbooks, including Dr. Phil's The Ultimate Weight Solution Cookbook, Jacques Torres's Dessert Circus, Pierre Franey's Cuisine Rapide, and Arthur Hettich's The Four Star Kitchen. He recently provided a number of shots for The New York Times's bestsellers America 24/7 and New York 24/7.
Updated for today's digital technology, this book is useful to both professional as well as amateur photographers interested in the realm of food photography.
Combines art and business aspects and techniques of this commercial photography area with tips on how to get started, succeed, and remain successful.
Features beautiful full-color photos to help you visualize how to make your subjects look appetizing and appealing in any situation.
Covers the necessary business skills and flexibility you must possess in order to meet various demands.
Written by an expert in the areas of photography, food styling, and digital media.