Why, yes, it has been an extremely long time since I have put up a new post here. I won’t make any excuses about how crazy my life is and how I don’t have time for this or that. Everyone’s life is crazy so really I don’t think anyone needs to make a big deal out of it, okay? Okay. Glad that’s settled.
But (you knew there was a “but” coming, didn’t you), I will take this opportunity to mention that some of the reason for my absence from this blog is my involvement over the past year in doing the photography for three cookbooks, which, on top of my other assignments, has kept me more than a little occupied! Two are still in progress. One just came out this month. It is called Plant Food and features innovative raw, vegan recipes. Published by Gibbs Smith, it is a colorful volume holding much inspiration within, no matter what your dietary preferences.
My work on this book took place on both coasts. While Belfast, Maine, and Santa Monica, Cal., are worlds apart, the book has a consistently fresh, vibrant and artistic tone. The chef at M.A.K.E. in Santa Monica, Scott Winegard, made my job much easier by turning every dish into a meticulously crafted work of art. Early on it was clear that simple props and subtle lighting would be the best way to approach his creations so as to let the food shine.
Some of my favorite photos in the book are the chapter openers. When I discovered the authors were breaking the book into 13 chapters that described either the process used to create the recipes in each section or their contents, I realized it would be helpful to have a photo for each chapter that was representative of what lay within. While this was not part of the original scope of work, I knew it would make for a better book. I created many of them on the spur of the moment or, in some cases, culled appropriate images from my archive.
While raw food practitioners will not be strangers to concepts like dehydrating, smoking and sous vide, these methods are not in my repertoire, nor do I have plans to rush out and buy the necessary equipment to partake in them, but I am curious about adapting some of these recipes for my own style of cooking. I’m betting the fennel crisps and coriander toast recipes, among others, could be easily adapted for an oven.
I’ll certainly be trying the mushroom pate which involves no special gizmos and contains ingredients usually found in my kitchen. I’m also eager to attempt the tree nut “cheeses,” which are little more than nuts blitzed with water and left to age (photo above in the “aged” chapter opener). And I will look forward to simple, but unique combinations like avocado, radish, nori, and sunflower seeds with miso lime dressing, as well as snap peas and pea shoots with mint and lemon hazelnut dressing when early summer produce finally arrives here! Whether you follow the recipes, adapt them to fit your own diet, or use them as inspiration to make up your own healthful dishes, give Plant Food a try. Failing all else, get it just to look at the pretty pictures.
(Check out the table section of my web site to view more images from the book.)