Cengage Course Tech. Book: Digital Food Photography by Lou Manna

Packed with enticing and creative full-color photographs, Digital Food Photography focuses on the art of food photography and how the digital photography revolution has changed and enhanced it. Broken down into the areas of photography, styling, science, and business, this visual guide compiles all of these aspects of food photography into a valuable reference.

You'll learn techniques that combine the art of lighting and styling for still-life photography with the business sense of commercial photography. You'll also get tips for aspiring food photographers on how to get started and succeed.

Whether you are a professional photographer who wants to learn the advantages of digital photography in the field, or an amateur photographer who wants to experiment in your own small-scale studios, you'll find this unique book useful and effective.

About the Author: Lou Manna has over twenty-eight years of experience working with chefs, and photographing food for such publications as Wine Enthusiast, Time Out New York, and The New York Times, where he worked as a photojournalist from 1975 to 1990. Manna's photo studio in Manhattan, which he opened in the early 80's, is equipped with a large, state-of-the-art kitchen. An early adopter of digital technology, he has been shooting digitally for almost ten years.

He has done work for public relations and advertising agencies, corporations, magazines, and hotels. Over the years, Manna has worked on location and in his studio with such famous chefs as Michael Lomonaco, Jacque Pepin, Bobby Flay, Lidia Bastianich, and Emeril Lagasse. He has appeared on ABC-TV's World of Photography, cable TV's Food Network, and he frequently lectures at the French Culinary Institute.

Manna's award-winning photos have appeared in over 30 cookbooks including Dessert Circus, Cuisine Rapide, and The Four Star Kitchen, and he recently provided a number of shots for two photographic coffee table books.