Photo by Donna Turner Ruhlman
Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know, spread this link on facebook or twitter, or have a look at her gallery at ruhlmanphotography-404.com.
I'm on vacation from now until Monday, April 4, when I'll be back with a new post. Until then, check back in here every other weekday for another of Donna's photos!
As ever, I'm grateful to all who come to this site, especially those who comment and keep the conversation lively! Thank you!
Want more food writing? Have a look at some of my books:
- For deep forays into the world of professional cooking, my "Of A Chef" series, The Making of a Chef, The Soul of a Chef, and The Reach of a Chef.
- My opinionated essays on the basics of cooking and an equally opinionated dictionary of cooking terms: The Elements of Cooking, a steal for under $6!
- A book that teaches the basics of cooking using proportions of ingredients rather than set amounts: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (it's also a smart Phone App, watch the Ratio App video demo.
- A lot of readers aren't aware that I've written four general (non-food) non-fiction books: Walk On Water, about a surgical team that repairs complex congenital heart disease, a brutal, fascinating sometimes tragic account of fixing children's malformed hearts; Wooden Boats, about a boatyard on Martha's Vineyard and the people who build and sail plank-on-frame vessels, House: A Memoir, about buying a run-down, century-old house in one of America's first streetcar suburbs, reflections on the importance of houses, homes, and living in a single place in our era of vagabondage; and Boys Themselves, a school story, a year at an all-boys school that is defiantly pro-single sex for boys.
Happy cooking, everyone!
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved.
GOR-geous!
Am I mistaken or is that a sliced 'red onion' in the cabbage center?
I loved Charcuterie. One of the best food books I've read. If I believed in idolatry, I'd worship the pig. It reminds me of being a kid in Cleveland and driving to Middlefield Cheese House. Nice, thanks.
Love it! Super sexy.
This is really gorgeous. I do enjoy purple very much. They're called red, but they're purple, and recipes are starting to reflect that at last.
nice I love it!
What happened to the "yellow" picture?
donna saw it, hated it and made me take it down! i liked it, but that one's her call
Oh, i miss the red cabbage, its months till season opens for them.
We use them quite alot here (.dk) for pickling and salads, especially around Christmas.
Very nice. Makes me think of Edward Weston, but the vibrant color gives the idea a new twist, while the restrained palette keeps the essence. I'm curious if Donna was conciously channeling Weston?
donna a big weston fan, so, possibly!
the picture of beef carpaccio is actually beef tartar, no