California, New Cuisine of the American Riviera
California, New Cuisine of the American Riviera
All photographers love book projects!
Commercial Fishermen Unload Sea Urchin, Shrimp and Rock Cod
Commercial Fishermen Sell Crab and Lobster
Abalone Farming, California
I know that’s a rather sweeping statement, but I have never heard of any pro turning down a book assignment. It’s the opportunity to immerse yourself in a subject, to really cover an area or topic and not just skim the surface. And there is no denying that receiving your advanced copies and holding that book in your hands after sometimes years of work is a real rush. The satisfaction is immense.
Vineyards of the Santa Ynez Valley, California
Vineyards of the Santa Ynez Valley, California
I was recently fortunate to feel that sensation upon receiving my copies of “California, New Cuisine of the American Riviera”, written by Anne Lenze and published by Kosmos in Germany. The photography in this book is only half mine. I was hired to shoot the extensive location material while a food studio in Stuttgart shot the actual preparation of the recipes.
Bar-B-Que
Each subject, whether avocados, abalone, grapes or walnuts, turned into a complete photo essay of its own. I like to work this way and the photo essay approach worked well with the diverse subjects that needed to be covered for this project. The Santa Barbara area produces an amazing variety of crops, wines and seafood all year long and local chefs take full advantage of this abundance. The ethnic diversity of the area also impacts local cuisine, resulting in such amazing dishes as chef Budi Kazali’s Asian-infused paella.
Farmers Market
Avocados
Avocados
Lavender Harvest
My shoot list leaned heavily towards the sources of organic ingredients used by local chefs. Farms, vineyards, shops, winemakers, bakers, fishermen and chefs were all part of the mix, along with festivals and local scenes. The diversity of the subjects was immense, making the project constantly fascinating. With such a long shoot list, efficiency became critical. Much of the assignment was spent contacting individuals and arranging photo shoots. My assistant, Renée Giles, spent many days tracking down our subjects and dealing with the inevitable changes in appointments. The logistics turned out to be quite complicated.
Solvang and Cupcakes
Santa Ynez and Western Americana
The really unique aspect of this assignment was the emphasis put on location. This is a new trend for cookbooks, adding another dimension to both the text and photography. In addition, the design team at Kosmos was exceptional, applying very high production values to the book, including a sand texture on all parts of the cover that depicted a sandy beach and printing full-color panoramics across the inside of the dust jacket and cover. The layout was beautifully done and I had never seen either of these novel techniques used in a book.
Santa Barbara, California
Jalama Beach, California
Pumpkins at Holloween
Oyster Shooters and Desserts
Two very talented photography students from Brooks Institute, Tony Mac and Austin Sosa, were kind enough to assist with the cover shoot, as was Santa Barbara’s premier stylist, Claire Stancer. And I cannot forget the unflagging support of my lovely wife Gerry. Just like my last book, this project would have been much more challenging if not for Renée and Gerry.
Cover Stylist and Lighting Assistants
It was a great pleasure meeting so many people involved in creating our local cuisine. Many chefs graciously sent me home with whatever I had photographed. I essentially grazed my way through the assignment. Now if I could only read German.
I love the photos and the concept..Any chance there will be an English version? Some of the best food in the world is from California now, yet somehow there is still a group think in America that the food from Italy or France or Spain or Greece is better. In truth, California has some of the strictest food protection laws in the world. The olive oil and balsamic vinegar from Europe sold in the U.S are often contaminated, but balsamic vinegar and olive oil from California are not. Due to proposition 65 California has some of the most strict pesticide regulations in the world. And our cuisine blends the traditional Mediterranean foods with flavors of Europe, Asia and Latin America into a cuisine that is better than any of the parts.
Hi Dayna,
I’m afraid at this point the book “California, New Cuisine of the American Riviera” is only available in German. Kosmos sells mainly in Germany, Austria and Switzerland. The publisher did say that if it does well, they will consider an English language version, but so far there are no plans for an English printing. And I agree, California does have some of the best and most diverse cuisine around, in large part due to the quality of the ingredients that are available all year.
Chuck
Chuck, this looks amazing. I miss Santa Barbara so much. I’ve always enjoyed your work, especially when it showcases SB. A couple of things I truly appreciate are beautifully shown in this book. It captures the culture, natural beauty, and incredible ingredients I would so much enjoy if I lived there. I just might track a copy down even though I know no German.
Thanks Jim,
It was a really fun job. Couldn’t do much wine tasting, however. I loose all ambition when I do and just get too relaxed. I did get to try a lot of different food, however, and that was great. This is an amazing place to live. Between the sights, the food and the wine, it’s hard to beat. Hope all is going well for you.
Sincerely,
Chuck
ABSOULUTLY BEAUTYIFUL, THE PHOTOGRAPHY PUTS YOU RIGHT THERE,& SUCH A WONDERFUL; INVITATION TO DELISIOUS DINNING!!
Thanks Margaret,
It was a really fun job. Couldn’t do much wine tasting, however. I loose all ambition when I do and just get too relaxed. I did get to try a lot of different food, however, and that was great. Wish I could read German.
Chuck
Excellent work Chuck! Really beautiful photography!
Thanks Matt,
It was a really fun job. Couldn’t do much wine tasting, however. I loose all ambition when I do and just get too relaxed. I did get to try a lot of different food, however, and that was great. Hope all is going well for you.
Chuck