Lou Manna has spent over thirty years creating images of all things edible. A recognized expert in the field of food photography, Lou's award-winning photographs have appeared in over forty cookbooks, in marketing campaigns for Kraft Foods, Dannon and the Culinary Institute of America, as well as leading industry publications such as Wine Enthusiast and Food Arts.
Lou worked for fifteen years as a photographer at The New York Times in the beginning of his career. He covered feature stories including many articles with renowned food writer Craig Claiborne. Lou brings a natural sense of style, color and composition to all of his work. He is especially well-known for his ability to make food sparkle through his meticulous lighting techniques, prompting world-renowned Chef Eric Ripert to comment that his images are "exquisite and mouthwatering."
In addition to his photographic work, Lou is an enthusiastic public speaker, educator, and author. His highly acclaimed book, Digital Food Photography, reveals many tricks of his trade.