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Quivertree Publications

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Archive for the ‘Green’ Category

Photographer Craig Fraser Shares Food Photography Tips and Discusses the Importance of Styling

“When I do cookbooks with Reuben, Tina or Franck, we work without a stylist as they are brilliant at plating food,” Craig Faiser told Lizar van Reenen from CapeClick about the photographs he’s taken for books such as Braai: Reuben on Fire by Reuben Riffel, Tarts by Tina Bester or Feast at Home by Franck Dangereux.

 Karoo KitchenBraai: Reuben on FireLazy DaysTartsEasy, Fast and DeliciousFeast at Home

As co-founder of Quivertree Publications, Fraser says that his “life as a photographer was always going to go in the direction of self-publishing”. He also shared some tips for photographing food: “No funny angles, not too close up, give the food space to breathe within the frame. Lighting should accentuate shine and texture.”

Q: HOW AND AT WHAT AGE DID YOUR PHOTOGRAPHY CAREER START?
A: My interest in photography only really started when at Rhodes University while studying journalism. In my 3rd year we had a choice of specialising in a particular area – I chose photojournalism. My lecturer, TJ Lemon, a graduate of the fine arts department and ex-student of photographer Obie Oberholzer, played a huge part in the beginning of my career as a photographer. He recognised some potential, encouraged me and in the end it was in that year that my career path was decided. I was 25 years old in 1989.

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