Chapter 7, "Behind the Scenes," now takes you backstage to creating great food images. Here you will see how several shots were created as you are taken through the various steps in creating a photograph of a prepared dish was set up.
This chapter will show you how to set up and shoot mussels with linguine, chocolate fondue, a basket of cherries, banana bread, shrimp spring rolls, French toast, pork dumplings, and pasta on a fork. Each of these includes many various images, the styling and props, lighting setup, and post processing.
I really like the way Food Photography: From Snapshots To Great Shots is laid out. Each chapter begins with an introduction. Then you have two sidebar spreads called "Pouring over the Picture" which features an food photograph and a discussion about the image and how it came to be. It includes the setting on how the picture was captured and dialog as well as arrows highlighting specific items within the shot.
The text then goes in to the main material, but throughout the chapter is illustrated and highlighted with many shots and descriptions along with the technical aspects of the shot - camera used, ISO, aperture, etc. It is very easy to read and understand and really makes for a great book for beginners to the realm of food photograph and even for those who may not be beginners to food photography, but want to learn more advanced techniques in this creative art form.
If you are a photographer and want to learn how to photograph food using proven techniques, if you have been shooting food, and want to see how a professional does it, or if you can create the food, have limited photographic technical experience, but yet want to create photographs that will do your creations justice, then I highly recommend Food Photography: From Snapshots To Great Shots.