Tag: Food Photography

The bread and the salt between us

the bread and the salt in between us

I absolutely love ethnic food.

I grew up in São Paulo, Brazil, a city that offers food from every single corner of this world. Childhood memories are fond in my heart when it comes to middle eastern food. Every Sunday my dad would take me to our favorite arab restaurant called Almanara. Right in what used to be the gorgeous centre of the city. Mouthwatering just the thought of it. The maître was always so impressed that I would eat raw kibbeh with my hands, helped by the bread dripping with hummus. Olive oil and green onions as well.
I was 5.

the bread and the salt in between us recipes

Once I moved to London I could still enjoy my arab feasts. Specially with friends cooking the real thing! What amazing meals we had. Stuffed grape leaves are comfort food. Not to mention how simple yet such delicacy it takes to prepare them.
Unfortunately since moving to Italy such pleasures have been drastically reduced. Italy is way behind on having greater variety of food besides their own only distinguished by each region. When in Milan you might get lucky and find a “non italian” restaurant.
So, Yes! I miss, I crave my dose of international palate.
But enough of me, my cravings and moaning, let’s talk about more important issues such as immigration and food. And photography too.

the bread and the salt in between us Mayada's family

I have been noticing a great deal of positive actions on immigrants that have successfully settled in a new country thanks to their integration to a new community through food and their roots.
Syrian refugees are a beautiful example of it.
In the past two years when I visited São Paulo I went to new, cosy and family run places with outstanding food. They were all recently relocated Syrian families. My utter respect.
They are not the only ones, of course, as we all know how delicate the situation in Syria is.
So when I saw on my Instastories feed a post from a talented New Yorker food photographer I follow called Liz Clayman talking about her latest work my heart exploded. Syrians in Jersey City, community dinners, their story and food.
Went straight to Amazon.com to buy it.

the bread and the salt in between us cover

With foreword by Chef José Andrés no less.

the bread and the salt in between us Foreword by José Andrés
Preface with her gentle own words by Mayada Anjari herself together with witty Jennifer Sit on those extra two hands writing and translating.
Last but not least photography by Liz Clayman.

The book is so simple, with rather classic recipes not much fuss about it really. But such simplicity is what makes this book outstanding! Mayada’s family story, their perseverance in getting a better future for everyone, the importance of Friday night meals and how she managed to fit in her new community with the power of food.

the bread and the salt in between us recipes

Liz’s photos are precious. I could taste, smell each dish from the lighting, colors and beauty of each page’s shot.

My hearted compliments to this very special trio. You published a priceless gem in such delicate times. We need more of those!

the bread and the salt in between us sweet

Go and buy your copy right now if you consider yourself a real foodie person. It’s a must for your collection and dinners to share.


Ingrid Hofstra Instagram

I very much enjoy the lightness on Ingrid’s work. She takes you around the world with her images in the most delicate way.
Here is an extract from her About.

Hi, I am Ingrid. I am a photographer, journalist, and videographer and I create global culinary stories. My work revolves around food because I love how it brings together people from all walks of life – and I want to tell the stories they like to share. It’s also the perfect excuse to be on the road non-stop. In the past years I dined with local coconut farmers in Sri Lanka, tasted cactus in Palm Springs, went foraging with a Michelin chef in the Faroe Islands, roamed the premises of Blue Hill at Stone Barns, and harvested olives in Catalonia.

When I’m not traveling, you can find me at home in Hilversum – a town near Amsterdam, The Netherlands.

Visit her Instagram @ingridhofstra & website

Terri Salminen

Terri Salmien

I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto.  I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.

Terri writing in her kitchen

I first met Terri about five years ago through our connection with Jamie Oliver’s Foundation.
She is a very lovely lady impossible not to fall in love with! She is caring, gives attention to the smallest of details when dealing with people and, YES!, she is a true food lover. Did I mention what a great food photographer she is as well? You can see it all on her blog Recipe Writings – and food memories.

What is the importance of your kitchen in your house?
The kitchen is the center of the house and a favorite place to write.

What’s the best part of the day for you to cook?
I am most inspired to cook in the morning as I like to create new things during the first part of the day. Sunday is my favorite day of the week to cook, and I often make fresh pasta or something that takes time to prepare on Sunday.

Are you a creative chef or simply love to follow recipes?

I am a creative cook. I like to read recipes in order to learn. Cooking is a continuously growing process so reading recipes is like learning a new language to me. When I cook, I cook intuitively though.

Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, garlic and rosemary are always in my kitchen cabinet.

How did your passion for cooking come about?
My passion for cooking comes from two sources, my mother and her love of cooking and Italy, where I grew up.

What’s your favourite dish to cook that you know it can never go wrong with it?
My favorite dish is zucchini soup. It never goes wrong and always tastes wonderful. It’s like comfort on a spoon. On the other hand, risotto and polenta never go wrong either and I love them too. And of course, I can’t live without tomato soup, tomato sauce, tomato jam. I love tomatoes!

Would you receive for a day an entire tv crew in your kitchen?
Yes, I would receive a tv crew in my kitchen and I would make them a nice lunch.

Do you follow any tv show or have a favourite cooking book?
I don’t watch cooking shows generally. I have many favorite cookbooks. Cooks I admire are Elizabeth David, Alice Waters, Nigel Slater and of course Jamie Oliver. I have many cookbooks but choose them carefully. I have just ordered Julia Child’s “The Art of French Cooking” and will read it page by page!

Terri Salminen  “I am a cook by profession and a philosopher by education. I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto.  I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.


family portrait Terri Salminen – all rights reserved personal archive

I started cooking professionally when my first child was born. I follow the principles of the Italian kitchen, utilizing fresh, colorful and seasonal ingredients. I love to experiment with color and structure. In my cooking there is always a combination of raw and cooked, steamed or grilled, braised and stewed. I love herbs and cannot cook without olive oil, garlic and good sea salt.

I live in the Netherlands where I work as Sous Chef at Microsoft at Hutten, sometimes as private chef, give teaching classes and write about food for the Dutch edition of Jamie Magazine, on my own blog and for various special projects. My dream is to have a cooking school, open to the community, working with all generations, sharing the beauty of food.”