Pasta for Dessert II : Chocolate Tagliatelle

fx

Mon, 23 Aug 2010 13:42:56 GMT

Well this is an esthetical choice - dark field photography, low key, chiaroscuro. Most people these days shoot food on a white background. I like classical painting. There is one major food photographer in France who shoots like this too (look at Pierre Herm�"s books).

Foodie

Mon, 23 Aug 2010 12:25:58 GMT

I just wanted to know why you shoot on all these dark backgrounds?

fx

Sat, 19 Dec 2009 22:26:57 GMT

Yes.

Nate

Fri, 18 Dec 2009 02:42:25 GMT

Huh? like it tastes bad?

fx

Thu, 17 Dec 2009 21:54:43 GMT

You can"t try this at home because it is not a good recipe.

Nate

Thu, 17 Dec 2009 08:22:09 GMT

Why can"t we try this at home? Can"t we just cut down the amount of ingredients?

Rodrigo

Sun, 3 Aug 2008 22:10:33 GMT

I once attempted a raspberry-ricotta and nutella lasagna. Fun it was, but the result was found wanting. Is pasta doomed?

Pope Pious

Fri, 29 Feb 2008 20:06:15 GMT

This looked doomed from the start. It just seems to me that pasta isn"t going to give one a pleasing texture for sweets.

rty

Sat, 29 Sep 2007 11:34:20 GMT

I just wanted to say WOW!

fox

Mon, 17 Sep 2007 05:13:45 GMT

This one is simple & nice.

meri

Sun, 9 Sep 2007 06:47:31 GMT

I like that!

PatB

Sat, 8 Sep 2007 18:30:48 GMT

I have made sweet potato and walnut pierogies in maple syrup and butter.

ricko

Sun, 19 Aug 2007 16:42:47 GMT

Thanks so very much for taking your time to create this very useful and informative site.

kely

Sun, 29 Jul 2007 10:23:12 GMT

Excellent texture!

Nicole

Sat, 14 Jul 2007 03:20:45 GMT

Excellent web site I will be visiting often.