Soon after publishing the recipe, I left a part time job at the Texas Road House. I went full time into food writing. I immediately found that if I wanted to have a large publisher back a book I would need a great food blog. For the last year and a half this site has been the focus of my work. It has required me to learn to be a professional-level food photographer and immerse myself in a new art. I have a long way to go, but at the same time, I have come along way with the camera.
Learning how to properly style food and light it for the lens is a fascinating art, as fascinating to me as creating information graphics. I’m proud of how I have incorporated better quality photography into my work. It helps it to rise to another level in quality.
This recipe is different from the original ingredient-wise and it features a new technique I have been incorporating into my work. When appropriate, I have been trying to place a styled photo as the main art in the infographic, rather than a bird-eye view of the finished dish. It requires some serious art direction before the recipe is created and is made possible by creating a “virtual sketch” of the dish. I then build the final photograph into the layout. My favorite example of this technique can be found with my Homemade Thin Mint Cookies.
I’m really inspired by this new craft. It is satisfying on many different levels - from creating and eating the food, to designing and presenting, to photographing.
I hope 2013 is a great year for food writing and step by step documenting of recipes.
Eat well, cook often ...
Serves 4; 15 minutes
1 can Black beans, drained
1 can Corn, drained
1 C Tomato, diced
1/2 C Onion, diced
1 tsp Chili powder
1/2 tsp Cumin
Juice of 1 Lime
Combine and serve
In a bowl, mix together black beans, corn, tomato, onion, chili powder, cumin and lime juice. Salt to taste. Serve with tortilla chips.