Robert J. Ballantyne
Roasted cauliflower with garlic, parsley and vinegar
Nikole Herriott: If you open that book to a page, we ate all of it. If we were doing three of four vegetable shots in the morning, we would eat it for lunch. Travis would make the food and put it on the plate. You can tell, it doesn’t look all styled. There’s a drip there. Not all food shoots are like that. On other kinds of shoots, a food stylist — I wouldn’t say they shellack things anymore — would move things on the plate with tweezers with 16 people on set and eight of them having to weigh in.