Picture Perfect and Palate Pleasing

There’s a secret recipe to making a great dish taste delicious. But there’s an added extra layer to creating photographing it in a way that evokes all of the senses in its artistic form. Jackie Alpers has perfected an art form for both in her award-winning work. The professional photographer and cookbook author showcases her prowess through countless recipes and mouth-watering images. Her latest cookbook was inspired by the hit show Yellowstone, and it’s proving to be quite the smash hit of its own. Alpers took time away from the kitchen to chat about photography, salad dressings, salsas, Vitamixes and more with Beyondish.

Tell us, why food photography? When did you discover your talent and passion?

I majored in both photography and illustration in college and was always drawn to the symbolism and visual appeal of food. I started my career as a managing photo editor and worked in partnership with many of the world’s top creative directors. I started getting editorial assignments that focused on food and restaurants and realized that I could express myself more effectively through still-life images than images of people. A good food photograph has many of the same qualities that make any photo successful – composition; color or tonal range; attention to detail; and the ability to tell a story and/or evoke an emotional reaction, which in this case may be hunger, desire, happiness, or nostalgia.

You not only shoot the food photos, but you prepare and style the shots as well. And do the research! You must really enjoy cooking. What’s your favorite meal to prepare? 

Yes, I’m unique in that I’m a one-man-band. I work on every aspect of my cookbooks from concept through publication, including recipe research and development, food styling, food photography, photo editing and art direction. I do really enjoy cooking, and my favorite meals are the ones that are easy to prepare yet visually appealing and fun. I love inventing sauces, salsas, condiments and salad dressings, cooking with vegetables, and eating low on the food chain. So my favorite meal to cook is probably my anchovy and garlic heavy version of the Joy of Cooking Caesar salad that I’ve been making since I was 11.

Your latest project, The Unofficial Yellowstone Cookbook, based off of the hit TV show, just came out to great acclaim. It’s already won some prestigious awards. Congrats! Tell us how the book came about? 

It’s funny because I had never even heard of Yellowstone when my publisher asked me to write and photograph The Unofficial Yellowstone Cookbook. Now I’ve seen/scoured every episode of the show along with the two prequels. I started by making a list of all the food and drinks I saw on the shows, even if it was only in passing. Then I divided my ideas for recipes into categories, and brainstormed additional recipes that reference specific scenes or concepts to make sure the cookbook was well-rounded. So, for example, in Yellowstone the characters talk a lot about taking someone to “The Train Station,” which basically means they kill them and chuck them off a cliff into a ravine, never to be seen again. I decided to develop a take on a classic casserole recipe I called “Train Station Funeral Potatoes.” I wanted to accentuate the gravitas of that aspect of the show while at the same time sharing a comforting and unique recipe that was relevant to the concept. It is obviously important to me that the photographs have a strong visual appeal, which does factor into the recipe development process. I knew the funeral potato casserole would be challenging to photograph so I added some bright orange crushed Ruffles Cheddar and Sour Cream potato chips on top for texture and color, and oh my gosh, they really made that dish taste amazing.

 Is there a favorite recipe you have from the book? 

Gosh, that’s a hard question. I’m really happy with all of the recipes. I love how some of the simplest recipes like Hot Honey Bacon inspired me to make award-winning photographs, while at the same time tasting amazing. I love that Sean Sherman let me share his recipe for cider braised turkey thighs in order to bring attention to the indigenous people local to that region and who are so instrumental to the plot of the show. I loved developing recipes that teach people about Montana’s regional flora and fauna such as elk, bison and wild mushrooms. This cookbook was truly a joy to make.

This isn’t your first award-winning effort. Your cookbooks are fun, colorful and delicious. What’s your secret for success? 

My recipe for creating successful cookbooks is working from “big to small”. Beginning with the partnership with my editors to make sure the overall big picture and concept is solid is the starting off point for success. Then planning the content to ensure the book is well-structured and the recipes are diverse yet on-point and that the photography illustrates the content appropriately. Then paying attention to the small details like photo and copy editing add the polish.

Can you describe the moment when you see your work published for the first time? 

It looks like a combination of relief and elation.

Anything new on the front burner now?

I’m currently working on several commercial and editorial food photography projects. I’m writing and photographing food/travel articles for various outlets, and I am looking for a publisher for my next cookbook inspired by the Sonoran-style cuisine of Southern Arizona.

You sound busy. What inspires you the most in your work? 

I am inspired by the way that food has developed regionally over time. I live in the Sonoran desert and I am fascinated with how its evolution has resulted in a unique regional cuisine that has been lauded as one of the best in the world. I have developed and photographed my own unique version of recipes inspired by the region which are showcased in my first regionally inspired cookbook, Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.

Most useful and prized kitchen gadget in your kitchen? 

I put off buying a Vitamix blender for many years because they’re kind of expensive. I ended up getting one used from Craig’s list. I’ve made salsas, soups and even an incredibly smooth vegan cheese out of cashews that taste a lot like Laughing Cow. Someday soon I hope to trade it in for the newer version that comes with a food processor attachment.

Beyondish is delighted to share a simple offering of Jackie Alpers from The Unofficial Yellowtsone Cookbook.

Texas Cowboy Breakfast Tacos 

This recipe calls for two tortillas per taco to hold the extra heft of tacos the size of Texas, where Yellowstone’s ranch hand “Jimmy” moves to live out his larger-than-life rodeo dreams.

Tips from the trail: Use the best quality tortillas you can find. Look for flour tortillas that are not too white or too fluffy, and corn tortillas that are pliable and slightly moist.

Prep time 20 minutes

Cook time 5 minutes

Yield 4 tacos

Ingredients

8 (6-inch) high-quality flour or corn tortillas

4 roasted Hatch or Anaheim green chiles

4 strips prepared bacon

4 eggs, fried in butter until edges are crispy and yolks are set

1 cup shredded sharp cheddar cheese

Salsa or hot sauce to taste

Directions

1. Heat a skillet over medium heat and warm the tortillas for a minute or two on each side.
2. Put two tortillas on a plate so they overlap halfway in the middle. Lay a roasted chile down the middle, tuck in a slice of bacon, then saddle with the fried egg.
3. Top with cheese and salsa, fold and enjoy.