Lara Ferroni's photostream

Here's a little sneak from my upcomnig cookbook, Real Snacks!

June 2010's Still Life With Remake!

Silky rhubarb curd atop tender shortbread. Oh my these were good.

Recipe on Cook and Eat

Taken at the Seattle Food Photography Workshop with Penny De Los Santos. I was back on my older 5D body for this (5DMII died this week), and using my 24-105L which I rarely use for food... but really like. Definitely a different quality to these shots than my usual work. High noise/grain due to low light and hand-holding... but I like the soft quality it brought to these images.

This assignment was about thinking about what angle you shoot your subject. I rarely shoot top down, but decided to for this shot. This salad had quite a bit of height which gets lost a bit in the angle... but I was shooting it last and it had started to die, so the top down shot was a better choice.

Also, I shot this on one of the chairs for a more dramatic background than the light tables. The napkin provided a nice transition.

Taken at the Seattle Food Photography Workshop with Penny De Los Santos. I was back on my older 5D body for this (5DMII died this week), and using my 24-105L which I rarely use for food... but really like. Definitely a different quality to these shots than my usual work. High noise/grain due to low light and hand-holding... but I like the soft quality it brought to these images.

This assignement was about editing the plate... kind of like the old theory of getting dressed up and then taking the first thing that catches your eye off. Except more extreme. This is something I arely do if I'm shooting in a restaurant because it's not how the dish is served. But, it definitely makes for a stronger photo. For this shot, I took a few slices of the tenderloin and truffles and grabbed a metal plate from the kitchen. I also asked for more jus that I drizzled on to keep the meat from looking dry. The actual plated dish had about 4 more components to it.