Earlier this year, I had the pleasure of shooting my first cookbook, Southern Sugar by Belinda Smith-Sullivan, with Gibbs Smith publishing house. It was an incredible experience, with 50 different recipes ranging from cakes to cookies to ice cream to candies. The project took a month in total when you include all of the preparations. It was my biggest project yet. I was the Food Stylist, Prop Stylist and Photographer.
Thanks to Belinda Smith-Sullivan, the chef who created these recipes, each one was easy to execute and made for a really incredible Superbowl spread.
Efficiency is key when there’s that many moving parts. If I had something baking in the oven, I’d want a custard setting in the fridge and an ice cream finishing in the churner. Thanks to my assistant Brian Reese (or as the Charleston wine and food scene knows him - Breezy), I was able to keep things moving, and shoot while things were being prepped or cooked.
All of this being said, here are my top tips for shooting (and baking) a cookbook
Good props and / or Prop Stylist
Props make such a difference when creating a setting. In addition, collaborating with another creative always elevates the final product, so if it’s in the budget, hire one! If you’ve never met them before, buy them a coffee and see what your dynamic is like. Even if the bid falls through, you’ve still created a new relationship
Build your personal inventory of props
Shop when you travel. Small dishes, silverware and linens are easy to pack
Thrift for props. You’ll find basic, and unique pieces. Make sure to look in the curtain section for tablecloths
Backdrops / Surfaces
Having a variety of backgrounds will keep the photo story interesting without having to have multiple locations
I enjoy using tile samples, linen napkins, fabrics, decorative paper, wrinkled parchment paper etc. Get creative! There’s so many fun ways to add textural elements that help create a sense of space
Good tools in the kitchen
Make sure you read through each recipe and see what tools you need, equipment, etc. Some things are easy to DIY (ex. dry beans instead of pie weights) but there’s some things that just can’t be replaced (ex. a tart tamper)
Good equipment : a sharp knife, a good mixer, lots of mise en place bowls, and a lot of room in the fridge
Southern Sugar Cookbook | Photos by Kate Blohm
“With 100 satisfying recipes, the cookbook is divided up into chapters that focus on cakes, pound cakes, cheesecakes, pies, ice creams, candies, cookies and brownies, and cocktails and mocktails.”
It was such a fun experience bringing this book to life. Southern Sugar is now available for pre-order here, and will release on September 14, 2021.
Happy baking!