Postscript, 2 July: Here's a charming blog post from photographer Michael Le Grange describing his experience of the photo shoot.
|Michael Le Grange's photograph of my Peri Peri Calamari with Chouriço Sausage. Click on the image|
to see a full-size version. Image © Random House Struik 2012. Plate by my uncle David Walters, who
made all the fine porcelain dishes for the book.
My recipes were photographed by specialist food photographer Michael Le Grange of Cape Town's Flat Art Studios, a quiet-spoken, quirky man whose thoughtful eye for light and detail truly knocked my socks off. We became firm friends over the course of the shoot, and every time we styled, shot and discussed one of his beautiful images I felt a blast of relief that I'd opted to use a professional. (I'd been offered the option of using my own pictures for the book, but I declined, figuring that the success of a cookbook rests largely on the quality of its images, and that my food snaps just wouldn't cut the mustard.)
I took charge of styling the food and settings (more about the styling of the book in a future post), and the dishes were prepared by energetic chef and stylist Sarah Dall. All this took place beneath the gimlet eye of Beverley Dodd, the talented designer and artistic director of my book. Completing the team were Michael's assistants Kirk and Willem, intern chef Kaylah Greenberg and stand-in chef Juliet Douglas.
Here are some of my snaps of the shoot.
|Herb and Rice Salad with Feta, Walnuts and Broccoli Crumbs, ready for shooting|
|Left to right: Photographer Michael, designer Bev, stand-in chef Juliet, intern chef Kaylah and|
photographer's assistant Willem.