Dad always made it a point to present food very appetizing on our plate, he always says 'we eat with our eyes first'. Always insisted my children's platter should be interesting with different coloured food and few varieties.  Till date my kids love when their Grandpa brings food on the plate, ironically it's the way he presents them!!  When you see food plated and presented so well, you crave to taste it.   The colourful platter salivates your taste buds.

Photography is visual and can transcend language – Lisa Kristina

Food photography isn’t easy.  It’s an art, you must make your food not just look delicious but also inviting, right?  You don’t want your photos to be mediocre and unappealing right?
Photography is the key to your food photos.  They make it look tasty and delicious.  In a quiet moment of contemplation whatever mood you are in  you get up in the morning with a cup of Tea or coffee in your hand,  Ruffle through your paper or magazine or watch a morning breakfast TV show when your eyes are scanning the pages or channels and that moment when you see a food photo it always catches your attention it does mine!! not because I am a food blogger but a foodie, anybody who loves to eat definitely give one glance to check what’s in there? You just can’t resist.  A food photo brings a smile to your face, make you feel hungry satiating your taste buds.

Food brings real happiness even to somebody  who is not hungry.  A taste-teasing  your taste buds and energy to your system. A colourful food photography brings life to the eyes of the beholder.  When it is photographed well, food photos should evoke our sensory response.  When you see food photos you should practically smell, taste and devour the food virtually, tantalizing your taste buds.
If you are a novice food photographer like me and love photographing food this is for you…, and read through this post, A treasured book "Food Photography - a beginner's guide to creating appetizing  images  by Corinna Gissemann
If you are a foodie and want to exhibit your culinary skills to tantalizing photos of your creation and make people crave for more, or feel like grabbing it from the screen, or make their mouth water then here’s a chance to do so.  Learning and Improving your skills and techniques in food photography, she deals with them all.

When Corinna asked me to review this book, I was over the moon.  she has been my virtual teacher.  I thought Santa knocked on my door very early!! When I could enjoy this book, I thought of my readers and here I am with a #giveaway  #worldwide. Check at the end of the page to enter the giveaway and win a book!!.
Corinna’s photographs are breath taking, I love her photographs for her minimal styling. Her still life photography is amazing. I literally sit and gaze at her photos to learn how she would have taken these snaps, how she must have finalized this shot. (still, I am learning!  I am a slow learner, that's the reason I needed the book so I can keep referring to it!)
As I am a visual person I appreciate if somebody showed me how they work behind the scene that is, the process of how they take a photo. This helps me a lot as I find it easier to learn this way.  Corinna's  behind the scenes helped me to understand how, why, and where we should set up our subjects.
The book is packed with a lot of information in a very interesting and understandable way without too much of mundane and technical detail aspects.

This book is very balanced offering practical and useful information for a food photographer. As I said earlier, the best is her behind the scene shots which are so useful for a layman like me.  I understood how to manipulate lighting at different angles from her. The setup and the visualizing of the subject with simple day to day things which probably is in your pantry, like making your own reflectors, diffusers and soft box which I found is the best choreography in her work.
Even though she says that this is a beginner’s guide she covers all the aspects even for an advanced photographer.
She talks about Gears, Basics of photography, Lighting, image design and composition, styling, image processing with Light room, Tips, and tricks, she even gives a heads up on making your own Homemade props.  Five food photography projects are the best start-up guides teaching you every step on how to make that perfect shot, how to boost your creativity, she also gives you exercises to start with, at the end of the book!

As I said earlier in simple words she explains everything. Particularly, I love about the book is the approach she has taken with answering your doubts which arise when you hold your camera even though if you are not a pro.  In the end of every chapter she asks you to ponder about things to think about, different styling options, tips, and tricks, how to develop your workflow, common mistakes we make and improving our technique.
I must say this, she is a fantastic person she even answers your question in social media platforms.
Every section of this book has lots of illustrations which tells the story of how you create your photos showing us step by step in detail how to get the result.  She also talks about which gear, which camera, which lens, using Tripod, Remote, artificial light sources, memory cards, hard drives and image processing software. She even talks about your camera phone and how to use it and about processing the images in your cell-phone.

If you are using a DSLR or your phone or a point and shoot camera, it doesn't matter order a copy of this book and start taking beautiful photos.

About the Author:

Corinna Gissemann is a professional food photographer. In 2011, Corinna Gissemann entered the world of stock photography, specializing in food and still life photography. Her pictures have been published in numerous magazines and books, and they have been sold internationally to multiple picture agencies. More about Corinna and her work can be found at corinnagissemann.de.

About the booK:

Book Information:

• Paperback: 232 pages
• Publisher: Rocky Nook (July 18, 2016)
• Language: English
• ISBN-10: 1681981017
• ISBN-13: 978-1681981017

If you are interested in the book follow this link below for fantastic prices and deals Published by Rocky Nook "Food Photography - a beginner's guide to creating Appetising Images by Corinna Gissemann

Did I not tell you that I am doing give away, one of the lucky readers of MyVegFare can win a copy of this book and the publishers have agreed to  ship it worldwide.  Here's a chance for you to win this book, all you have to do is enter this giveaway through Rafflecopter and follow the instructions to get this copy as a Christmas gift or as a New year gift.

a Rafflecopter giveaway

Disclaimer: This book was sent by Rocky Nook for a review.  I have received this copy free of charge and all the views and opinions are solely mine and unbiased.

The post #Book Review and #Worldwide #Giveaway - Food Photography by Corinna Gissemann appeared first on My Veg Fare.

POLENTA AND BULGAR WHEAT IDLI

Preparation Time: 10 minutes
Cooking time: 12 minutes
Makes 45 Idlis

INGREDIENTS:
2 Cups Polenta
2 Cups Coarse Semolina
1 Cup Bulgar Wheat
1 and 1/4 tsp Eno Salt
1/2 tsp Turmeric powder
3 Cups Yogurt
2 Cups Water
1 and 1/2 tsp Salt

SEASONING:
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chenna dal
1 tsp Oil
few curry leaves
few Coriander leaves
2 Green Chillies
1 tsp Cumin seeds

METHOD:
Oh! it's so easy, no need to ferment!
First of all take a nice broad vessel, add all the Ingredients as said above except for the Eno Salt, Mix them well together.
In a small pan heat oil then add Mustard seeds, followed by green chillies and then the dals fry for a minutes until they change colour, then add curry leaves fry for 2 seconds and then put off the stove and then keep the pan away from the stove so let it cool a little bit, Meanwhile wash and chop coriander leaves add it to the Idli batter.
Then prepare the Idli plates, Apply oil to the cups which makes the Idlis when cooked come out easily, do remember to do this every time you pour the batter into the Idli cups, which helps in taking the Idlis off easily.
Then add the seasoning to the batter mix everything well, Now add Eno Salt mix well together again, Pour a ladle full or whatever you are use to fill in the Idli cups.
Do not fill them to the Brim, give a 1/2'' Gap as you can see in the picture, when Idlis puff up they will not stick to the top of  the upper plate, and also keep the plates in a criss cross manner that is the Cup should not come below an other cup but to the flat base (can you see the holes) right at that place this also helps when it puffs up the top of the Idli will have a flat roof!
Oops I don't know if I did explain it properly!
Anyways keep these plates in a cooker with 2 to 3'' of water, as Idlis are steam cooked, If you are using a Idli cooker then also do not forget to pour water in the bottom of the vessel, Close the cooker lid and do not put the weight on it just leave it as it is, In a medium flame cook the Idlis around 12 to 14 minutes (by that time water will get evaporated so be careful to note down the time).
Switch of the stove, give it a minute or two then open the lid you can see the steaming hot Idlis take them out and keep aside for 5 minutes for them to cool down a little bit, If you want to serve immediately (as I did at 10:30 in the night, kids complaining of hunger) take each plate turn it upside down pour some cold water or hold it below the tap for a few seconds(careful don't soak the Idlis!).
Idlis come off easily they still will be hot,  Serve Idli with Molagapodi, Chutney podi, Sambhar or with Vada curry, look out here I will post the reicpe soon...
My Verdict: Idlis, turned out so soft and beautiful, nobody new I had used Bulgar wheat in it!, H kept asking what did you use in this ( of course I told him). we all enjoyed it thanks to you for this lovely recipe
Can't serve it you, but you can always make it right ? take another peek at my lovely Idlis.....

Sending this to Satya's Traditional with a Twist- Idli event, (Hope she accepts my late entry) and to T and T of zlamushka's now hosted by Kitchen Chronicles, Guest hosted by Oh Taste and see (hoping she will also accept my late entry)

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