Shooting Eggs

I have spent the last few weeks shooting the photographs for my new book, Egg, to be published by Weidenfeld and Nicolson in the Spring of next year. A book that celebrates eggs, the wonderfully diverse yet simple ingredient, and all my favourite ways to cook with them.

Props for the shoot

Props for the shoot

Brilliant Claire Ptak of Violet Cakes styled the food, bringing colour and freshness to every dish whilst showing the simplicity of the recipes throughout.

Putting the glaze on the chocolate, almond and orange cake

Putting the glaze on the chocolate, almond and orange cake

Fantastic food photographer Paul Winch-Furness and his two immaculate assistants (Jay and Jake) clicked, edited and tweaked tirelessly until they had the perfect shot.

DSC_0898 2

A sneak preview of Paul’s edits

Over three weeks, we cooked every recipe from the book in order to photograph it, and the amazing thing was, we never got tired of eating eggs, even having them for staff lunch every day. But it was the spinach, marjoram and ricotta sformata that was voted best lunch dish of the shoot.

Best staff lunch

Best staff lunch

Breakfast, lunch, tea and supper were all covered – the egg being the star of the show throughout. As we cooked and plated and shot the dishes, every one demonstrating the range of what a simple egg can transform itself into, it made me realise, where would we be without them?

Breakfast first - boiled egg and anchovy soldiers

Breakfast first – boiled egg and anchovy soldiers

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s