Thursday, September 30, 2010

October 2010 Desktop Calendar

September 2010 Desktop Calendar

Autumn has come and sweet, moody October is just a day away so Food~0~grafia offers you its desktop calendar, alas a wallpaper for your PC screen with a food photo and the calendar of the current month.

To set the image as your desktop click on the link at the end of this post with the image dimensions that suit your PC screen and, after the image will load, right-click on it with your mouse (or press ctrl while clicking for some Mac users) and select "Set as Desktop Background..." (or something similar depending on the web browser you're using).

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Wednesday, September 22, 2010

Small Meringue Cake with Hot Spiced Chocolate

Guerani Chocolate and Meringue

Cooking and styling Barbara Torresan

Self indulging breakfasts are never enough, so today let's prepare to ourselves some hot spicy chocolate and a sweet, crumbly meringue cake and get off the morning on the right foot.

Ingredients and preparation(serves 2)

Hot Spicy Chocolate:
3 teaspoons bitter chocolate powder
1 teaspoon potato starch
3 teaspoons confectioner sugar
1 pinch chili powder
1 pinch cinnamon
1 cup milk

Pour all the ingredients in a pan, sieving them so to avoid lumps. Cook over very low heat whisking continuously until the chocolate becomes creamy.

Small Meringue Cakes
½ cup egg whites
1½ cups confectioner's sugar
½ cup double cream
½ teaspoon lemon juice
2 tablespoons dark chocolate pieces
bitter chocolate powder

Whisk the egg whites in a steel bowl together with the lemon juice. When the egg whites starts becoming puffy adding slowly the sugar continuing to whisk until you have a firm and creamy mixture. Pour into a low baking tin and cook for 2-3 hours at 200F until the meringue dries up.
Let the meringue cool down and cut it in little squares, whip the cream until firm, add the chocolate pieces and build up your cakes making a base layer with the meringue, then spoon over the cream and cover it with other meringue. Dust with the chocolate powder and place in refrigerator for about half an hour before serving.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Monday, September 20, 2010

A Camera with a View

Foodografia

Autumn in Tuscany is marvelous in itself, but the opportunity to give my first food photography workshop there is really a dream coming true.

Yep, you understand correctly, I'll tend a photographic workshop on all food things related in a wonderful villa in Siena countryside from October 11th to 16th inside a week long culinary journey including cooking lessons, Italian language courses, food styling advices and social activities like visits to wineries and city food markets.

The workshop will consist in 5 topics:

"Good to taste, nice to look"
The first and most important thing in food photography is the subject that must not just tasting good but also be attractive to the eyes. I'll go deep into explaining the "appetizing" factor and why and how food must be prepared in order to look good in shots.

"The basic principles of lighting"
What is lighting, why it is important to photography, hard and soft light, practical tricks for the everyday photographer to improve her shots.

"The 3 things you have to know about your camera"
Photography technique is basically about 3 things: time, aperture and focus. Forget all the other silly buttons and marketing features, start to think about what really matters.

"Composing the frame"
Now we have the subject, we know how light it, we also know how to correctly use our camera. But what we'll shoot? I'll teach how to create a pleasant set and the various way to create interest in an image.

"Practical examples, question and answers, recapitulation"
Let's take the recipes prepared during the food session and see how we can put in practical use all the concepts explained the days before. This is the perfect moment where "students" can attempt to shooting food from start to end while I'll be there to help them, giving advices and pointing out the strong and weak point of everyone so they could (if the will) continue their exploration in food photography following the right path.

For further information about costs, place availability and all the rest you can visit http://studyabroadopportunities.ning.com/ (registration needed) or inquire through mail to info@businessprojects.us.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Thursday, September 16, 2010

Breakfast in England

Guerani English Breakfast

A great way to start a september day is sipping slowly a good black tea outside in your garden or balcony, enjoying the fresh but still gentle climate and indulging yourself with some freshly prepared snacks. Do you agree?

Today's post is the first born thanks to the collaboration with the food-stylist Barbara Torresan together whom I recently worked on many commissioned shootings. Kudos to her for the recipes and the styling here!

Ingredients and preparation(serves 2)

Tea:
some good black tea (I personally love Irish Breakfast, a blend of mostly Assam teas)
a jug of milk or single cream
brown sugar

Chicken Mini-Sandwiches:
4 slices white bread cut in half
1 small cucumber
4 lettuce leaves
1 tablespoon butter
4 slices cheddar cheese
4 slices roasted chicken breast


Lemon Curd Puffs:
8-10 store bought empty puffs
2 lemons
¾ cup granulated sugar
4 eggs
7 tablespoons butter
1 tablespoon cornstarch

Wash the lemons, peel them keeping the zest apart and squeeze them. Whisk the lemon juice and zest together with all the other ingredients, using an electric mixer, paying attention to avoid forming lumps. Pour the cream into a heat resistant bowl and cook at bain-marie, continuing to whisk until it becomes thick enough. Let the cream cool down then fill with it the puffs using a sac-a-poche.

Butter Biscuits:
3¼ cups cake flour
¾ cup and 2 tablespoons butter
¾ cup granulated sugar
1 teaspoon vanilla flavored confectioner sugar
salt

Whisk the flour with the sugar and a pinch of salt, add the butter, at room temperature, and form a well firm ball. Divide the ball in three small rolls, about 1 inch and a half thick, sprinkle with some sugar, wrap with plastic film and put in the refrigerator for about a hour.
Cut the rolls in slices about half an inch thick and place over a baking tin covered with wax paper. Cook for about 10 minutes at 350F or until golden.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Monday, September 13, 2010

A Long Hot Working Summer

Guerani A Tavola Shootings

This summer wasn't precisely holiday time for me as I get commissioned by the Italian national food magazine A Tavola for several recipes shooting that appeared in their last issues.

These shootings were also the chance to create a lasting partnership with the food stylist Barbara Torresan, together whom I'll work in some personal and commissioned projects in the near future. But stop talking, let's see some images.

Guerani A Tavola Shootings
Guerani A Tavola Shootings
Guerani A Tavola Shootings
Guerani A Tavola Shootings
Guerani A Tavola Shootings
Guerani A Tavola Shootings

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

Did you enjoy this post? Click and get fresh Foodografia updates as soon as published by RSS feed or email subscribe