• WELCOME TO OUR KITCHEN: We're talking about photography in cookbooks!

  • 2024/05/06
  • 再生時間： 22 分
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WELCOME TO OUR KITCHEN: We're talking about photography in cookbooks!

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  • Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.

    We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.

    Here are the segments for this episode of COOKING WITH BRUCE & MARK:

    [01:09] One-minute cooking tip: Pick the smallest chicken.

    [03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.

    [19:32] What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).
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Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.

We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:09] One-minute cooking tip: Pick the smallest chicken.

[03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.

[19:32] What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).
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