I recently read Helene Dujardin’s book Plate to Pixel. I read it from cover to cover. It’s a food photographer’s bible. Helene is one of the most famous food photographers I know of, and I admire her work so much. It was her work that stood out to me time and time again, and made me think “I want to create beautiful images, just like her.”
While it was originally published about 7 years ago, before the boom of Instagram, super-HD phone cameras etc., it still holds a lot of value and relevance. There are three main takeaways that sum up this book:
Avocado egg salad. AKA not yo mama’s egg salad. While I’m a big fan of mayonnaise, it’s not a condiment we typically keep in our house. You might find that strange, or inspiring, or whatever, but there you have it.
I hate to brag, but there have been sooo many delicious dishes coming out of the Kale and Compass kitchen this season. Yes, three o’s worth of them. So much so that I’m completely and utterly backlogged with posting them to this here blog.