Scenes From A Cookbook Shoot
I was on a week long cookbook shoot this past week and I admit I did not cook or bake much since I was surrounded daily with the most fabulous dishes that will be in Virginia Willis upcoming book Basic To Brilliant Ya’ll published by Ten Speed Press and released next Fall. I am now in a few rounds of editing the manuscript for Foodography but I did not want to pass on the opportunities to upload a few phone snapshots from this past week.
I love photographing cookbooks. The dynamics are so completely different and crazy in their own way and I have been so very lucky to work with extremely talented cooks, writers and chefs who are passionate about their job as I am about mine. I LOVE my job! Not only do I get to play with my camera settings, lights, composition, styling all day long but I am also privileged to eat some wonderful dishes.
Virginia’s recipes are no exception. I laughed every time Virginia graciously accepted my compliments about her dishes. Are you kidding me lady? Every bite that graced my lips warmed my soul and made my feet dance a little twist under the table. I can’t wait for everyone to get this book in their home. Oh yes…
We shot Viriginia’s cookbook in my studio and being stuck up there with the kitchen downstairs, I did not have the chance to take a picture of the unsung heroes of this shoot, Gena Berry and her crew of interns who made such beautiful foods and kept us well fed and rolling the whole time.
I admit I was in prop heaven when Angie unloaded what looked like another 10 houses worth of dishes and linens in the studio space. "Yes please!" were my words to having the space packed up with dishes. I was loving it…ah! It was so smooth and easy working with Angie which made the magnitude of the task at hand really enjoyable.
Finally, having Betsy from Ten Speed Press join us for the whole week was the icing on the cake. I particularly loved seeing her take on some Southern ways while down here. It’s easy to fall in love with the South and its charming hospitality. I did.
An easy recipe combining good food, great people, great spirits and a love of a job well done.
I’ll be back later this week with some exciting news to share!