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Over a period of 3 weeks during a hot summer in London, I photographed the newly published book ‘Magic Soup’. Magic Soup is written by Ottolenghi’s former head chef Nicole Pisani and author Kate Adams. The two ladies have come up with a fun and nutritious set of soup recipes for all different occasions, some are to impress your guests with, some will give you strength and will feel like an immense hug when you’re feeling unwell, some look dainty, others look robust and down to earth. There is a soup for everyone in this book. I might be biased but I think this book is great and it places soups back on a higher shelve.
Not only does the book tell you how to make a good stock, it teaches you how to make your own Kimchi, scallop ceviche and cured salmon. Exciting much? Soups range from a fertility soup, pickled soup, nettle soup with flowers, beetroot and burrata, Ramen, Miso to a good old watercress soup with crab toasts. I tasted most of these dishes during our delicious lunches, they are good.
Shooting this book was so much fun I really wanted to share it with you, here are some pictures from the book, but also some ‘making of’ pics and incidentals.
Many thanks to the lovely ladies over at Orion Publishing, Nicole and Kate, the authors and inspiring chefs, Tamzin the prop stylist extraordinaire and Caroline who did everyone’s work justice with her design of the book. We were a great team.
I’m giving away a book
Finally, I have one book to give away. I’m not asked to do this by anyone, I just want to spread the soup love. So to win this book, just like my facebook page, twitter if you’re on twitter, and instagram (if you already are, superb!) and let me know if you’ve done it in the comments below, also tell me what your favourite soup is, just for the fun of it. Straightforward. Then I’ll just stick your names in a hat and pick one out. No fancy systems, just old school.
Magic Soup was published in February 2015 by Orion/Hachette.
The book is for sale at most book stores and online.
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| Happy New Year Ozoni |
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| Pea and mountain ham – right: curry leaves |
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| French onion soup – Lime & Lentil soup with marinated feta |
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| Tomatoes and a pretty blue dress |
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| Lamb shank left: Magic Soup |
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| Kate Adams and venison meat balls |
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| Nicole Pisani |
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| My setup at Fist Option Studio Shoreditch – the many props |
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| Nicole and her pretty blouse |
Don’t forget to leave a comment in order to win a copy of this book!
The Competition is now closed and has been won by Sally! Thank you everyone for entering, how amazing!! Again I am sending this book at my own expense as a gift to one of you.
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]]>The post About my work: The Taste of Belgium – Book Photography appeared first on Miss Foodwise.
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Hi guys, I wanted to share this project with you. In september I went to London to do the photography for the new book by indie publisher Grub Street. The funny thing is, it’s a book about Belgian food, by a Belgian author Ruth Van Waerebeek, in English but hopefully soon also in Dutch. The book was originally published many years ago under the name, ‘Everybody Eats Well in Belgium’.
It’s always such a treat when a publisher books you for your photography style and therefore I also get really attached to the book as it is my baby in the end as well.
Of course for this particular project I could bring more to the table as I am of course a Belgian lady and finding ‘Belgian style props’ only required me to open my cupboards or a short trip to the nearest charity shop for vintage beer glasses.
As soon as I had met with the people from Grub Street I had a vision on where I wanted to take the photography of this book. My Belgian, and Flemish roots in particular drove me to include the dark and moody photography I enjoy to do most, inspired by the Dutch/Flemish masters of the renaissance. The publisher allowed me to be creative in suggesting images and styles. It was a pleasure working with Grub Street Publishing, we got along like a house on fire. They even wrote a little something about little old me on the jacket of the book. Truly honoured.
I am very proud of this book, I hope you will like it as much as I do.
It’s full of Belgian classics, not very difficult and very tasty! There is a whole chapter dedicated to cooking with beer, what more do you want! Recipes for Belgian waffles maybe? The perfect Belgian frites? This is a book you can enjoy, there’s plenty to read.
To whet your appetite, here a few pictures and a recipe at the end.
The book is for sale on Amazon here > for £20 instead of £ 25!
*** I am not earning anything from the sales of the book. Just so you know
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The book is for sale on Amazon here > for £20 instead of £ 25!
*** I am not earning anything from the sales of the book. Just so you know
***
Jacket text:
Ruth Van Waerebeek is an adventurous traveller, international chef and cookbook author from Belgium. She was born and raised in the medieval town of Ghent where she learned to cook at the side of her mother, grandmother and her great-grandmother. She was a chef in two leading restaurants in Ghent before she set off travelling round the world. In the 1990s she worked in full time teaching at a school of culinary arts in New York. Since 2000 she has been the brand ambassador and the house chef of Chile’s most important winery Concha y Toro. She travels regularly to the company’s major events in Europe, Russia, USA, Latin America and Asia. She now runs the Mapuyampay Hostal Gastronómico and Cooking School in the heart of Chile’s wine country. Her cooking classes have been profiled in Gourmet Magazine as one of the 50 best cooking vacations in the world.
Regula Ysewijn was the photographer on this book. A former graphic designer, she was born and raised in Antwerp, Belgium where she went to art school and taught herself to cook. In her photography she is inspired by Dutch and Flemish Renaissance paintings, one of which she grew up with hanging in her parents’ dining room. She travels Europe and Britain in particular for her photography assignments and she is also busy working on her first book. When she is not photographing, she is giving workshops and lectures on topics of food photography, cooking and graphic design.
Flemish waffles
- 15g/. ounce fresh cake yeast or 1
- package active dry yeast
- 480ml/2 cups milk or 420ml/1. cups
- milk and 4 tablespoons/. cup water, warmed to 38ÅãC/100ÅãF
- 250g/2. cups plain (all-purpose) flour
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 100g/7 tablespoons unsalted butter, melted and cooled to lukewarm
- 1 teaspoon vanilla extract
- 3 tablespoons cognac or brandy
- 3 large egg whites, beaten to soft peaks
- For serving: Icing/confectioners’ sugarUnsalted butter, at room temperature, or whipped cream
Makes about 12 waffles
In a small bowl, dissolve the yeast in 60ml/. cup of the lukewarm milk.
Set aside until the mixture is bubbling and foamy, about 5 minutes.
Sift the flour together with the salt into a large mixing bowl. Make a
well in the centre and add the whole egg, the yeast mixture, and the
sugar. Mix well with a wooden spoon. Add the remaining milk and the
egg yolks, one at a time, stirring with the wooden spoon until smooth.
Add the melted butter, vanilla, and cognac. Stir to just combine.
Fold the egg whites into the batter. Cover with a clean towel and let rise
for 1 hour in a warm spot (see Note, page 262).
Stir the batter and bake 120ml/. cup at a time in a hot waffle iron.
Serve immediately with icing/confectioners’ sugar and butter or
whipped cream.
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