MANIPULATING LIGHT
This is an example of what I mean by ‘top threequarters’ lighting and how to manipulate it to your advantage. I was shooting a cookbook about Gascon food in South West France and we had to illustrate a dish, made famous by the local chef André Daguin. It’s a mixture of red wine, Armagnac, shallots and duck fat. It’s delicious, but a rather alarming mauve colour. Here are the steps I took to shoot it, showing how I achieved my final image.
