Editorial Featured
A selection of publications, awards, and industry recognition for studio excellence in food, beverage, and hospitality creative.
Trusted By Editors At
Cookbooks in Print
Cooking Whole30
Melissa Urban
The definitive guide to the Whole30 program, featuring over 150 recipes captured with natural, appetite-forward styling.
The Dead Rabbit Drinks Manual
Sean Muldoon & Jack McGarry
Secret recipes and barroom tales from the two Belfast boys who conquered the cocktail world.
Mixology and Mayhem
Sean Muldoon, Jack McGarry & Jillian Vose
The story of John Morrissey and the world's best cocktail menu, visualized in a graphic novel style.
Made in Mexico: The Cookbook
Danny Mena
Classic and contemporary recipes from Mexico City, capturing the vibrant spirit of the capital's cuisine.
BBQ&A with Myron Mixon
Myron Mixon
Everything you ever wanted to know about barbecue from the winningest man in barbecue.
Scarpetta Cookbook
John Scarpetta
The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, by acclaimed chef Scott Conant.
Press and Features
"The 14 Best Food Photographers in NYC"
Named among New York City's top food photographers, recognized for creating luxury out of ordinary ingredients and editorial work with publications including Bon Appétit, GQ, and Anthony Bourdain's Parts Unknown.
Read Feature"Herrig's Top 4 Tips for Fabulous Food Pics"
Iowa State University alumni spotlight where Brent shares practical guidance for capturing compelling food images, covering composition techniques, natural lighting, and camera settings for smartphone photography.
Read Article"We Chat With..." Chef Interview Series
Principal photographer for Serious Eats NY's recurring chef interview column, photographing culinary figures including Eric Ripert, April Bloomfield, Floyd Cardoz, Alex Stupak, Dave Arnold, and Harold Dieterle across New York City restaurants and bars.
The Whole30 Cookbook Review
"Veteran food and cocktail photographer Brent Herrig drives home the point that a burger served on a tomato slice is as delectable as one on a bun."
Read Review"Veteran food and cocktail photographer Brent Herrig drives home the point that a burger served on a tomato slice is as delectable as one on a bun."
Publisher's Weekly
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