I could not be more honored or excited to be shooting Kim O'Donnel's second cookbook, The Meat Lover's Meatless Celebrations, to be published fall of this year by Da Capo.
Not only is Kim a fantastic person, but her vegetarian recipes are absolutely scrumptious and oh-so fun to photograph. Every single dish is rich with color and texture and inspires me so much I can hardly contain myself, (an opportunity to use some new props! Hooray!)
I thought I would share some of the steps and thought processes behind this shoot as it goes along. We are on day 3 right now so we are already halfway through the shot list, but you can get a sense of how things have progressed so far.
In my final post about the shoot, I will share one of the final images.
(As a side note, I just tasted the most INCREDIBLE vegan caesar salad. I am not a vegan and I have to say that, in my opinion, this salad is better than the best caesar I have ever had--and I am a salad snob. It's worth buying the book when it comes out just to have this recipe. )
Author Kim and Sous Chef Brooke working in the kitchen on day 1
Deciding which bowls to use for the first dish (carrot fennel soup.) I already knew I was using this surface.
Stay tuned for more.....