Photo Galerie book: Culinary photography
Philippe Barret is a professional photographer specialising in culinary photography, and shares everything about the tricks of the trade and the key techniques of his craft.
From tips on making a piece of meat look appetising or "creating" an espresso from instant coffee, to the most important steps in working with clients: he shares the essence of a profession where visual pleasure goes hand in hand with the experience of taste.
The book is richly illustrated with images from the author's archive, complemented by lighting diagrams and step-by-step instructions. This precise and comprehensive work is a treasure trove of information for aspiring professionals and advanced amateurs looking to deepen their knowledge of the subject.
Philippe Barret started out as an all-round photographer and specialised in culinary photography in the early nineties. He works for publishers and major brands in the food industry, has illustrated more than thirty books, and has collaborated with top chefs such as Éric Fréchon (Le Bristol), Yannick Alléno (Le Meurice), Michel Rochedy (Le Chabichou), and Jacques and Laurent Pourcel (Le Jardin des Sens).
