For the Summer 2011 volume of the Kripalu Center for Yoga & Health‘s cookbook, we continued the clean and bright theme that compliments all of their branding. This book is filled with snacks, sandwiches, soups, and salads.
Last week was a hectic week amidst a hectic summer: Three trips to NYC in 5 days, twice to shoot popsicles for the Brooklyn based company, People’s Pops, and on Friday I shot my first feature for Bon Appetit magazine. Bon Appetit! What a great experience working with food stylist Simon Andrews, prop stylist Stella Yoon, and the amazing Bon Appetit creative team.
I probably shouldn’t take photos while driving, but what a dramatic entrance to the city – and totally inappropriate weather for the last day of shooting popsicles – I couldn’t help myself on the GW Bridge at 8 in the morning.
And finally, a scene from the apartment where we set up an impromptu studio for the People’s Pops recipe shots. For me, there is nothing better than their plum/sour cherry pop, although apricot/orange blossom is out of this world. Seasonal fruit + sugar + freeze: look for the cookbook in Spring, 2012, to be published by Ten Speed Press.
Not only was The Art of Living According to Joe Beef: A Cookbook of Sorts selected as a Top 10 Pick for Fall by Publisher’s Weekly, the book has also been rated one of the Top 10 Cookbooks of the Year by Details magazine. Incredible to be reading all this advance buzz… it makes remembering the year I spent traveling & doing the photographs (noted here and here) all the sweeter.
Sitting at the Ladyslipper BnB in northern Minnesota, going over today’s shot list with food stylist Kendra McKnight. We are deep into our 8-day shoot, making a cookbook about the cuisine of the Midwest for Clarkson Potter. Every day we cook & shoot in a hand-built log cabin in the woods. The nearest town is 25 miles away, there is no cel reception, and everyone in these parts seems to forage & fill their pantries with seasonal specialties: raspberries, chokecherries, wild rice from the river, and as a treat, crayfish. Really getting into this frontier lifestyle.
Here I am on day 1 shooting the STREET cookbook for Susan Feniger. Our team of chefs (Susan & Kasja Alger), stylists, and I are working in Susan & Liz’s hill-top home with an incredible view of Los Angeles. As we work, Liz is filming for the STREET website. She got these shots of me shooting some very funny things.
I am excited to announce the publication of The Butcher’s Guide to Well-Raised Meat (Clarkson Potter). Written by Alexandra Zissu and Josh & Jessica Applestone of Fleisher’s Grass-fed & Organic Meats in Kingston, NY – and featuring 125 color and black & white photographs by me – the book is part guide, memoir, manifesto, reference and cookbook. The official publication date is June 6, 2011, but here are some previews from my advance copy:
A selection of fats.
Dry rub on a chicken
Pastured steer on a farm in the Hudson Valley.
A pastured pig on a small farm in the Hudson Valley.
Josh in the Fleisher’s meat locker.
Detail of a two page graph showing the best ways to cook offal.
For the 2011 Butcher Blackout, Josh Applestone and the Fleisher’s crew traveled to the Joe Beef restaurant in Montreal, and they asked me to go along with them. Before the 12-course meal Fred Morin prepared, we had a six-hour picnic in sub-zero weather. Snacks included champagne and oysters on the half shell served from a snow bank and foie gras lobster poutine. Andrew Zimmern of the Travel Channel’s Bizarre Foods showed up with his film crew, so look for that on the upcoming Montreal special. Here are a few photos, and for more, visit this slide-show.
The author of the current cookbook I am photographing for Clarkson Potter, Alana Chernila, wrote a wonderful piece on her blog about the process of creating the photographs for her book. Read it here.
Been spending time in the meat locker and crawling around the cutting room floor at Fleisher’s, working on pictures for their upcoming book, to be published by Clarkson Potter.
Back from another three-day shoot for Joe Beef restaurant in Montreal. We shot dishes in the restaurant, made excursions to the outskirts of Montreal for poutine and hamburgers, and then there was Chinatown to eat jellyfish (and other things “not for Canadians”) with the Joe Beef chef, sous-chefs, and bartender at 3 a.m.
Hot off the press: A cookbook published by the Kripalu Center for Yoga & Health – the largest center of its kind in the United States and located in the rolling hills of the Berkshires. I photographed the dishes, executive chef Deb Morgan and helpers cooked, Jessica Bard styled, and it was overseen by Kripalu creative director Elena Erber. May the recipes inspire clean eating everywhere.
On Prince Edward Island, Canada, oysters are harvested today much as they were 100 years ago. Oyster farmers float above oyster beds in dories, and they use long forked tongs to collect the shellfish from the red sandy bottom below. On board, they sort the oysters by shape and size, and pack them into crates. Here is a glimpse into one oyster fisherman’s morning on the sea, when the spring season opened this May.
On location in Montreal, Canada on a shoot for the Joe Beef Cookbook we are doing for Ten Speed Press.