Sunday, October 31, 2004

Faux food

From the Observer, an interesting article on how food stylists engineer food for photo shoots.
'Lasagne is a real pain to shoot normally - it just collapses,' one freelance food photographer told the magazine. 'One possible way round it is to build up layers, using foam board about 5mm thick, cut slightly smaller than the layers of pasta. Once you've built up the layers you pipe in the meat and bechamel sauce around the edges, to hide the board. You brown the top layer of pasta with a blow torch, and pour over fresh tomato sauce.'

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