Plate to Pixel

Giveaway: Plate to Pixel

Plate to PixelAuthor and food photographer, Helene Dujardin, walks readers through food photography and styling from beginning to end, in her new book, Plate to Pixel: Digital Food Photography & Styling (Wiley; May 2011). From photography fundamentals such as composition, lighting, and exposure, to food styling tips on making food look as appetizing as possible, this book is the comprehensive resource to turn to when shooting food.

Photographing food is complex and Dujardin aims to help readers develop their food photography skills with the techniques in her new book. Knowing how to make a dessert look so luscious that viewers gain two pounds just gazing at it gives the photographers the power to tease taste buds from miles away. Whether showcasing the creations coming out of a personal kitchen, or aspiring to a career in food photography, readers will devour the information in Plate to Pixel.

Final day to sign-up is 5-16-12. To enter simply leave a comment below.

Review: Plate to Pixel

Plate to Pixel: Digital Food Photography and StylingFood photography is a booming genre for professional and hobbyist photographers.  An incredibly challenging art form, sometimes the photographer has only minutes to take a few shots before the food is no longer at its photographic best.  Additionally, the photographer not only has to get the perfect shot, but they are sometimes in charge of the food styling as well. It’s demanding but many pros and amateurs are working to expand their offerings beyond basic portrait and family photography to include food photography for local businesses and online use.

Author and food photographer, Helene Dujardin, walks readers through food photography and styling from beginning to end, in her new book, Plate to Pixel: Digital Food Photography & Styling (Wiley; May 2011).  From photography fundamentals such as composition, lighting, and exposure, to food styling tips on making food look as appetizing as possible, this book is the comprehensive resource to turn to when shooting food.

Photographing food is complex and Dujardin aims to help readers develop their food photography skills with the techniques in her new book. Knowing how to make a dessert look so luscious that viewers gain two pounds just gazing at it gives the photographers the power to tease taste buds from miles away. Whether showcasing the creations coming out of a personal kitchen, or aspiring to a career in food photography, readers will devour the information in Plate to Pixel.  Coverage includes:

  • Discovering how to use natural light to capture stunning images
  • Learning how to work with your camera modes and settings
  • Fine-tuning exposure
  • Composing the most appetizing photo
  • Telling a story with light
  • Adding pizzazz with herbs, sauces, and easy styling techniques
  • Learning trade secrets for photographing items such as ice cream and stews
  • Developing an after-capture workflow process to improve food photos

Dujardin’s book is a revelation to anyone who fancies themselves a food photographer or wants to become one.  Her background as a chef gives her special incite to the way food should look on film; she understands plate presentation.  She discusses in depth lighting, color and all of the tricks of the trade.

If you are a food blogger or food photographer you need a copy of Plate to Pixel on your bookshelf.  It’s a tome you’ll refer back to time and again.  I know I do.

Giveaway: Belgian Beer Kit from Palm Beer

Palm Beer has offered to give one lucky WTVC reader a Belgian Beer Kit featuring a pair of uniquely-shaped beer glasses and Belgian Beer on the Menu, a book about Belgian beer/food pairings.

A Pair of Palm Beer Glasses – a $20 Value: Scientific studies show that the shape of glassware will impact head development and retention. Why is this important? The foam created by pouring a beer acts as a net for many of the volatiles in a beer. What’s a volatile? Compounds that evaporate from beer to create its aroma, such as hop oils, all kinds of yeast fermentation
byproducts like alcohol, fusels and fruity esters, spices or other additions.

Beer Sommelier Ben Vinken’s book “Belgian Beer on the Menu” – a $40 Value: Ben Vinken, the author, is a world authority when it comes to Belgian beers.  He is a beer sommelier and describes beer like one would wine, and he is a pioneer in the field of beer and food pairing

Palm Beer KitAlthough no actual booze is included in the give- away, here’s a look at some of Palm’s delicious brews:

PALM the sociable beer for every day, for everyone.

“Speciale Belge” is one of the better Belgian beers of the early 20th century. This smooth-drinking, amber-coloured top-fermentation beer has a sensible alcohol content.  Special PALM malts determine its honey-like mellowness and PALM’s own selected yeasts give it a fruity yeast aroma. Fine aroma hops from Kent afford subtle harmony. PALM is the absolute number one “BELGIAN AMBER BEER”.

RODENBACH Caractère Rouge and RODENBACH Vintage 2009

In addition to the RODENBACH VINTAGE, which was introduced for the third time already this year, the Roeselare-based brewery also developed 900 unique bottles of RODENBACH Caractère Rouge in cooperation with top chef Viki Geunes. Because of his astute, unique tasting skills and his exceptional creativity, PALM Breweries asked Viki Geunes to cooperate in its product innovation and development.

STEENBRUGGE, a holy order from PALM Breweries.

In 2003 the prior of Sint-Pietersabdij authorised PALM Breweries to brew the STEENBRUGGE abbey beer. He instructed Belgium’s leading family brewer to carefully preserve the legacy of St Arnoldus for future generations. PALM Breweries solemnly promised to safeguard the unique, ancient recipe.

BRUGGE Tripel, the taste and smell of Bruges’ rich history.

A top-fermented beer with a characteristic smoked yeast aroma.  Undergoes secondary fermentation in the bottle.  The secret of its complex taste is “Gruut”, a traditional blend of herbs from Bruges.  A sturdy beer for the passionate enthusiast of heavier connoisseurs’ beers.  BRUGGE Tripel has won the Gold Medal at the prestigious “Monde Sélection Brussels” three times.

ESTAMINET

Estaminet Premium Pils is the latest example of PALM Breweries’ craftmanship. You can see, smell and taste the result: a golden-yellow pilsner with a subtle hop aroma, low alcohol content (5.2%) and distinct fruity flavour. Estaminet Premium Pils is a thirst-quenching, refreshing beer.

BOON GEUZE

A hazy and rusty orange hued beer with a half inch of white head. The aroma is nice with notes of hay and oak. The flavor is earthy and oaky, and much sweeter than expected. Sharpness in the finish.

This giveaway is closed.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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