Photography & Styling

Todd Selby, author of Edible Selby

October  2, 2012

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: Todd Selby on his new book Edible Selby and his favorite 20-course meal.

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Todd Selby is a man with a thing for beautiful spaces -- you can find his photographs of interiors on his website The Selby, and in his first book, The Selby is in Your Place. With his series Edible Selby in the New York Times T Magazine, he ventured into the kitchens of culinary luminaries like Eric Ripert, Ignacio Mattos, and Rene Redzepi. The photographs of kitchens the world over -- from Japan to Denmark, from San Francisco to London -- are beautiful to behold, but you also can't miss the hand-drawn illustrations from his collaborators, like this one from the Mast Brothers on how to make "chocalate" [sic] at home:

Edible Selby is now a full-length book, and we sat down to ask Todd a few questions about it.

1. Describe your all-time favorite meal.
Lunch at Noma, starting with eating the flower arrangement on the table, and ending about 20 courses later.

2. What made you decide to create a book all about chefs and food?
I think there is so much creativity and so many amazingly talented artists in the food world.

3. How does photographing kitchen spaces differ from working with other interiors?
It’s really hard! Kitchens are super intense, cramped, hot, and high-pressure environments. When you shoot a home, it’s a very relaxed, chilled-out vibe.

4. What is the best thing you saw or ate while photographing Edible Selby?
The best thing I ate was the lumpfish roe and grapefruit granite at Relae in Copenhagen.

5. What are you working on now?
I am in Kuala Lumpur, trying to put down my laptop and get into the pool!

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I'm Nozlee Samadzadeh, a writer, editor, farmer, developer, and passionate home cook. Growing up Iranian in Oklahoma, working on a small-scale organic farm, and cooking on a budget all influence the way I cook -- herbed rice dishes, chicken fried steak, heirloom tomato salad, and simple poached eggs all make appearances on my bright blue kitchen table. I love to eat kimchi (homemade!) straight from the jar and I eat cake for breakfast.

1 Comment

Tahlia H. November 14, 2015
Hey guys!

I love Selby, and I had to choose between In Your Place or Edible, as I'm downsizing, so I'm selling Edible Selby on for only $15, condition like new, has only been read through once, but I take good care with all my books, as the bookophile I am. Here's the link.