Collins Complete Photography Course

A practical, affordable and accessible home photography tutor. This inspiring project-based course book covers everything from basic composition to the latest digital darkroom techniques.

The book all amateur digital photographers need – learn how to take the perfect photograph every time, from the authors of the bestselling Collins Complete Photography Course.

Everything you need to know about photography, both digital and film, written by a team of experts. This comprehensive and superbly illustrated guide covers all aspects from basic composition to the latest digital know-how and digital darkroom techniques.

In this book, John and Graeme apply their years of experience as professional photographers and instructors to teaching you the techniques and tips for capturing your friends and family, children and pets, holidays, sports days, celebrations, parties, festivals, weddings, births and birthdays.

A classic reference enters the digital age! The long anticipated update of Steve Meltzer’s Photographing Your Craftwork is here--and finally artists have a guide that helps them produce high quality images of their work. Cutting through the jargon and hype around digital photography, Meltzer explains in plain language how digital cameras operate, and explores specific techniques for lighting and photographing jewelry, pottery, glass, installed art, stamps, coins, dolls, and other collectibles. Because a great portfolio and smart use of the internet are so important for professional success, there’s also advice on using such photo editing programs as Adobe™ Photoshop� and CorelPHOTO-PAINT Pro� to turn images into great photographic prints, exciting websites, eye-catching marketing materials, and submissions for exhibition jurying. A Selection of the Crafter's Choice Book Club.

Step-by-step guide for using your digital SLR to make quality video With digital SLR cameras becoming more and more popular as replacements for standalone video cameras, this book helps photographers become better videographers and shows videographers how to incorporate DSLRs into their work. The book includes an overview of the DSLR video tools and process and shows how to establish camera settings for effective capture, light a scene, get sound, and achieve the film look. The book also offers the basics on editing footage into a final product using common video editing tools. Offers everything needed to shoot, produce, and edit a professional looking videos using DSLR video equipment Written for both professional photographers and videographers and those just starting out Includes the steps for applying information to a film project, including developing a screenplay, approaching shooting like a cinematographer, and directing Contains a walkthrough of common video projects including making a music video, a wedding video, and video greeting card Digital SLR Video and Filmmaking for Dummies is designed to help photographers ramp up their video skills, videographers add DSLRs to their toolkits, and amateurs begin shooting their own short films and videos.

Whether you have a simple point & shoot or a DSLR camera, learning the basics of digital photography can be confusing. With The BetterPhoto Guide to Digital Photography, those mysterious icons, strange jargon, and dizzying array of imaging software and hardware quickly become tools to create great pictures. Illustrated with full-color photos for guidance, this easy, practical, lesson-based workbook gives you a step-by-step tutorial in getting bright, crisp, beautiful pictures from your digital camera every time. "Assignments" at the end of each chapter give you the opportunity to go out and test your new skills in real life. Learn about exposure, file formats and quality settings, low-light photography, digital filters and white balance, composition and lens choice, manipulating images, printing, and much more, all in a handy, bring-along format. Everyone who wants to create great photos needs The BetterPhoto Guide to Digital Photography!

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.