Olive balls ready to roll

Basic olive balls, straight from the oven and straight from camera

The olive balls are cooked, they look good to me and actually they taste good (that's one less for the shoot). Great party food. I have all the props ready to play with, minus the extra stuffed olives, which I was going to use as background ingredients but I forgot and ate them.

Technical detail
The buyer likes a vertical and a horizontal version of the shot, doesn't usually like close-ups such as my image above, but prefers the angle that you'd get if you were a tall person looking at your dinner plate. As I'm not a tall person, I am imagining this. However, another food shooter I admire, and a competitor on the Recipe Requests, jonathansloane, took a great bird's eye shot for October requests and that was the squash casserole shot chosen, so what's usual isn't always what's best, and rules are there to be broken.

However, I've made mistakes in the past that I try to avoid:-

1) Too shallow a depth of field, especially when it gives alien blobs in the foreground or the cut edge of e.g. cheese or cake with only a tiny area in focus. As I often shoot hand-held, this is one of my big faults in order to get a fast shutter-speed and consequent sharpness. For the 'on the plate in front of you, tall person' angle, I usually start at f5.6 these days and when I find a composition I really like, I use the tripod for a few last shots.

2) Trailing off into dark background. Food likes backlighting and istock shots don't get rejected by the Inspectors for being high-key. I need to keep backgrounds bright - or have a reason for not doing so.

3) Dog hairs. You don't have a dog? Believe me, even if you don't have a dog, even if you've cleaned the life out of every item in your kitchen, some imperfection will be visible on your precious food when you view it at 200%. I've spent hours Photo-shopping brown dimples out of aubergines and tomatoes, wrinkled leaves on lettuce, or burnt corners on meat in casseroles. The truth is that real food rarely looks perfect and raw food straight form the garden that tastes wonderful usually looks a lot worse than out-of-season, supermarket produce that might as well be water for all the taste it has. For a food shot, only visually perfect is good enough.

Lens
Lenses are very personal choices. I shoot Nikon and my favourite for food shots is my 60mm f2.8 macro. It's a sharp, fast prime and there's no such thing as too close. Okay, it can be a bit temperamental on focus, and my eyesight isn't good enough for manual focus, but we've been buddies for three years now and we know each other. this was my first slr lens - crazy choice! Very me.

Sometimes I use my 70mm-200mm f2.8 as was suggested to me ages ago by yet another food shooter whose work I love, and who's also a qualified Chef with a restaurant in Ireland, foodandwinephotography A long lens gives lovely depth of field but there's the extra weight to consider = tripod

Image quality
I shoot RAW with basic jpeg so I can see results straight away but have the raw material to process in Photoshop, rather than in-camera additions.

After the shoot
I've taken 110 shots and I'm happy with them. I now need to choose about 6 to process and upload, to ensure I get one vertical, one horizontal to offer the buyer. My images will have to go through the istock inspection process and no-one can guarantee acceptance. The process will take a week or so before my images are up for sale and when they are, IF any of them get through inspection, I'll post a new blog so you can choose the one you like the best of mine, and see whether you prefer mine to the other takes on the recipe offered to the buyer. If you're one of my competitors, good luck, and may the photographer with the prettiest balls win.

Never trust the recipe

Measuring a cup of flour in a bra

You spotted the deliberate mistake in the recipe, right? Take another look.

Olive Balls
Serves 8–10 as appetizer


1 cup cheddar cheese, grated
¼ cup butter, softened
¼ teaspoon paprika
dash Tabasco or other hot sauce
¾ cup all-purpose flour
36–40 tiny pimento stuffed olives


Preheat oven to 375 degrees. In a small bowl, mix together cheese, butter, paprika and hot sauce. Blend in flour. Shape dough into 1½-inch circles. Place olives in center and fold dough around olives to form balls. Refrigerate 10 minutes. Bake on lipped baking sheet for 20 minutes. Serve warm.

So, you spotted the deliberate mistake? No, me neither, at least not till I was happily whizzing cheese, butter and breadcrumbs, and recognized what my subconscious had told me from the start -  these ingredients make a crumb topping not a dough. So, the choice is whether to roll the olives in crumbs (nice idea - note to self, try it another time) or, as the rest of the recipe clearly requires, turn crumbs to dough.

I'm trying to keep to the recipe, as it's for a magazine, so I've added water, squidged the dough (which I consider to be pastry rather than dough but what would I know), and put it to chill.

American cup measures

Mistakes in recipes happen, especially at the pre-publication stage, when you can get typos, printing mistakes or - worst of all - recipes that just don't work.

International differences in measurements drive me crazy and ** Americans look away now and don't read this ** I hate the stupid idea of cup measurements. The attempt to rationalise an inexact measurement based on 19th century crockery, by standardising it in relation to real mathematical units, is like saying a donkey is equivalent to 120kg and then measuring in donkeys. Take a quarter cup of butter; I have actual cup measurements (as opposed to the ones in the top photo) so my cups are in fact standardised, but how much butter I fit into a quarter cup depends on how much I squidge it. If I squidge it lots, I can fit in twice as much. And don't start me on the difference between volume and weight.

You can also get outcomes that taste horrible but as taste is so personal, I just assume that someone will like it, and my job is to make it look appetising. I love to imagine all these people at home looking at my photo and saying, 'Oh my, that looks good! I'm surely going to make that!' And then I imagine it tasting really horrible, and them feeling cheated and never trusting anything or anyone ever again in their life. Maybe there ought to be a stop button on my imagination. Rewind. Back to the 'appetising food photo' bit. Stop.

Rolling stuffed olives in little circles of dough is very therapeutic and reminds me of being 6 years old and discovering playdough. I used to make little playdough cakes and sell them in my pretend shop so I guess I haven't changed. I don't actually have time to make little cheeseballs and I should be doing all kinds of chorse. Sometimes, when you don't have the time, is when it's very important to take time out for making cheeseballs.

Props for the shoot

Amazingly the dough quantities have worked quite well and I have 32 cheeseballs, now in the oven. None of them looks like a 'hero cheeseball', the technical term for an upfront perfect image (at least that's how I understand it). On the other hand, I don't think they'll all have to be out of focus. A food shooter I really admire is TheCrimsonMonkey, whose every food item is a hero, but his images are rocket science and mine are Everycook shots. There is room for many different styles of food shot.I want every human being to think 'That looks good. I can make that.'

Olive balls are in the oven and I'd already set up camera, lights and props. I bought some new tableware for this image and I don't know for sure what will suit. I imagine I'm going to have little brownish balls to shoot, I really liked the green in the tortilla shot and Fernando has that tableware so I looked for something on those lines. Also there's a New Year theme to the magazine so I found some 'papillottes' with no logos on. Papillottes are French chocolates,pralines or sometimes nougat sweets sold for Christmas and New Year, that have jokes, 'dictons' (traditional sayings) or quiz questions in them, a bit like Christmas crackers in the UK. They sometimes have 'crackers' that go bang, but more often not.

Bugger. I forgot and ate the garnish by mistake. Time to check how the cooking's going.

Before a food shoot

Spanish tortilla

'Let's shoot a tortilla', said my photographer friend Fernando when we were staying with him in Madrid. The beauty of this plan from my viewpoint was that he was going to do all the cooking and set up the lights. As is the way in Spain, the suggestion came at 9.00pm when, at home in France, I would usually be watching TV and winding down, not planning the evening meal.

We then went shopping, bought the green place mat, a brown one to go underneath, and lettuce, parsley and green peppers for garnish and to add more green, complementing the yellowish tortilla. Back home, we chose a white plate from Fernando's cupboard, he set up two speedlights, one for back light, one at 90 degrees to bring out texture and then all he had to do was cook.

The perfect tortilla straight from the pan

The tortilla went from frying pan to plate and photo in about 3 minutes and I think the freshness shows. I do know some of the tricks  - salt in beer to keep a head on it, polyurethane varnish on roast chicken - but I prefer to cook, shoot and eat, so I rarely use anything other than a flick of olive oil to improve the appearance of food in my shots.

One advantage of being cook, stylist and photographer - or of course working with Fernando - is that you have control over all aspects of the shoot, including timing.

As I couldn't use Fernando's lights, I wasn't going to bother taking a shot but he nagged me, I set up one speedlight and gave it a try. Moral: if you don't have the perfect set-up, shoot anyway! I like my tortilla shot and of course it has the memories of eating afterwards, nearing midnight, with a beautiful glass of Spanish red - I think it was rioja that time, my favourite.

Before a shoot
1. I list ingredients for the recipe and start the shopping list for what I need to buy.
2. I picture what the food will look like - colour, texture, firmness, shape, quantity are all important but I don't analyse. I know that I can't have a spoonful of tortilla  or a slice of tapenade. If I'm cooking something I can't visualise, I google it to get an idea of what it's supposed to turn out like.
3. I dress up the food different ways in my imagination, often at 3am when I can't sleep. Some people buy a new dress for a special occasion; the shoot is the special occasion for the food, and I want colours and a setting that make it food the star of the show.
4. Go shopping and buy not only the ingredients you need, but any extra props; table linen, crockery, glassware, food extras for show. Photographers often put raw ingredients in the shot with the finished dish, so you need to buy the extras, in perfect condition. I used apples from our orchard in my apple crumble (see previous blog) but I bought three perfect ones as props. They didn't taste as nice.
5. I decide where and when I'm going to shoot, so I can plan the cooking and know what lighting I'll need.
6. Try out the set-up with your props before you prepare the food. Sometimes the colours don't work together as you wanted. Sometimes props like a plate, a baguette or a glass of wine look gigantic and disproportionate when you see what the camera sees. Most food shots are vertical orientation. There's something to do with composition and perspective that just works better, but some buyers like copyspace or room to crop as they choose. I try to take different versions.

Painters come to Provence for the light so I take food outdoors to shoot whenever I can. This has led to salad garnish dancing off into the Mistral, umbrellas keeling over and the mystery of the black, shiny lump in the frame. This was of course the dog's nose. When I shoot food, the dog becomes very interested. She has figured out that the more absorbed I become in looking through the black box, the more chance she has of sneaking up on the goodies and giving a surreptitious lick. So another part of preparation is

7. the anti-dog barricade. Or I make her do a very long downstay. Nowadays she usually just lies down and watches, of her own accord.

Where I shoot
Indoors

harvest basket of fruit and veg, isolated on white

You can make a shoot corner in your kitchen so it's easy to move from cooking to shooting. I use a wheelie trolley with a granite top, backlit by the window, with two speedlights, two umbrellas and a reflector chiming in as necessary.

I'm lucky and have an attic that's been turned into a photography playroom - studio is too grand a word and the ceiling is too low for convenience - so if I'm isolating food on white, I go upstairs into the attic, where I use a skylight plus speedlights and umbrellas, and a glass-topped table.

Spinach salad with orange

Outdoors
I love outdoor light and have three different places with outdoor tables where I can have garden background and natural light, using speedlight and umbrella for fill as required. I sometimes use a shoot-through umbrella to diffuse bright sunlight.

I shot the spinach salad with orange outdoors and I like the out of focus garden, house, summer ambience I get when everything works i.e. when I don't have pouring rain/harsh shadows/flies on the food. This one was for a cookbook request.

I'm not a chef, am self-taught as a cook and I just can't hack it with those perfect food shots where everything is white on white, high key, and precision presentation, so I've made a virtue out of necessity and my style is more country kitchen than restaurant. I devour French gourmet magazines and I love Mediterranean cuisine and style - and colour.


Suppose you want an image of a particular recipe for your website, blog or a cookbook? Nowadays you don't have to commission a food photographer if you don't mind other people using the same image. Just post a Request on istockphoto and a food shooter will respond, often food shooters, plural. You get the exact photo you want for the same price as any stock photo. Why do we sell our work so cheaply? This is the world of stock photography and if you sell the same photo 500 times you make more than for one big commission - well, I can dream, can't I?!

Now you're ready to join me in the Challenge


This is the recipe I've chosen to shoot for a buyer's request. I aim to shoot during the next week, not before Wednesday, and I'll post each stage I go through. If you were shooting this, what would you be thinking and doing to prepare?

The recipe
Olive Balls
Serves 8–10 as appetizer


1 cup cheddar cheese, grated
¼ cup butter, softened
¼ teaspoon paprika
dash Tabasco or other hot sauce
¾ cup all-purpose flour
36–40 tiny pimento stuffed olives


Preheat oven to 375 degrees. In a small bowl, mix together cheese, butter, paprika and hot sauce. Blend in flour. Shape dough into 1½-inch circles. Place olives in center and fold dough around olives to form balls. Refrigerate 10 minutes. Bake on lipped baking sheet for 20 minutes. Serve warm.

Shooting food

More of my food photos here www.istockphoto.com

Chicken and broccoli pasta

Here in the south of France the hills are alive with the sound of gunshot. La Drôme, where I live, is the only departement where hunting is allowed every day of the week and from September until January, walking the dog is a risky business and a yellow security jacket is de rigeur. Politically, the hunting lobby is so strong that whenever someone is killed by hunters (an annual occurrence in Provence), the verdict is always 'accidental death' and the sentence usually a suspended sentence. Two years ago a woman was shot dead in my region while she was collecting mushrooms; a hunter who'd been unlucky in his search for wild boar 'saw something move in the bushes' and hoped to end his day by bagging something. He did.

The annual 'accident' victims have included a young man cycling a marked cycle trail and a little boy shot by his grandfather's gun, left lying round the house. Amongst this craziness there is a certain black humour in the incident where a hunter was shot in the woods by his own dog, who stumbled across the cocked gun.

Courgette/Zucchini

To avoid being mistaken for a wild boar, I inquired at my local mairie what a 'peaceful walker' should do. Paths in this area are often signed as open to 'peaceful walkers' (les randonneurs paisibles). Without missing a tap on her keyboard, the mairie secretary told me that the hunting season finishes in January 'and it's only small game shooting (gibier) after that, which isn't a problem.' Has she ever been shot by small bore?! I remember incidents with airguns and disturbed adolescents, and personally I'd rather not risk any projectile in the eye. As for the official advice between September and January; 'you can always phone up to find out where the boar hunts are.' Helpful. Not.

Once my husband and I were walking the dog and came across a guy with a shotgun at the start to a walk through the woods.

Us 'Is there a hunt on?'
Him 'Yes, but you can walk that way. Just make sure you talk loudly.'
We turned around.

So my kind of shooting is strictly limited to the digital kind.

Apple crumble

I've talked about writing and about dogs. My third passion is photography and in stock photography I find the  freedom to shoot what I like plus receptive, paying viewers. An icon in the stock world gave the advice 'Don't even try shooting food. The specialists do it too well for you to be able to compete'. From that moment I knew I'd shoot food. If I'd been put off by all the specialists in everything who are better photographers than I am, I wouldn't have uploaded one photo. Instead, I've been told by pro photographers, and cookbook buyers, that my food shots are good. Don't get me wrong - I know that not all my food shots are good. I still have my L plates on as a photographer. But something good happens sometimes and I know that. So in this blog, I'm going to share the way I work when shooting food.

I'm working on a request from a buyer, the same one who bought the apple crumble (see photo) so I'll go through my process step by step as I prepare and then shoot. If you want pro advice on lighting, you won't find that here but you will find some of the choices food shooters make.

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More dog stories

I mentioned dog trainer Michel Hasbrouck in my last post. How we ended up working together is an amazing story of Internet connections (of the human kind) and of the friendships that come from them.

Michel with his dachshund
(dog wanting to play!)
 Photo 2011 - Jean Gill

When I was looking for a Pyrenean puppy and new to the French dog scene, having previously been owned by four Pyreneans in the UK, I joined a French Forum where breeders, owners and lovers of patous, talked dog. There I met 'Stratos', who combined an outrageous and cutting sense of humour with an underlying passion for dogs and their training. As an online sparring partner, Vincent (his real name) was fun; as a helpline on dog behaviour, he was a godsend to many Forum friends. His own knowledge was based on the huge problems he'd had with his Stratos.

When Vincent's beautiful Pyrenean puppy of 3 months was left with a neighbour for an hour or two, while Vincent went shopping, something happened. When Vincent came to get his puppy, the neighbour told him 'That'll teach him not to pee in the house' and from that day Vincent had a puppy so aggressive that everyone, including dog trainers he consulted, said that he had to accept the inevitable and have Stratos put down. Vincent's guess from the body language of the man and the dog was that the neighbour had slammed the puppy against the wall. Bear in mind that a male Pyr of 5 months weighs about 25kgs and keeps growing to 60/70/80kgs - even a very young dog can be seriously dangerous when turned agressive. Vincent didn't give up, remembered a chance meeting with a dog trainer, took Stratos to Michel Hasbrouck and saved him. He also made it his mission to publicise Michel's work and so, because I was trying to improve my knowledge of dog training before I started again with a puppy, Vincent recommended 'Dressage Tendresse' to me.

book link below

I read the book, was amazed at how much clicked into place with what I'd figured out from experience but never expressed, and also at how much I'd got wrong and could put right. There were so many mantras that went into my head and stuck there. 'No hitting, no shouting.' Guilty of both in the past but no longer. 'No dog is irrecuperable'. I'm sure you too have friends who have put dogs down for aggression, unable to find a way out of the impasse. In the past I would have had to do the same in their shoes but now I have enough technique, and professional support available, that I am confident it will never happen to me with any dog of mine. But of all Michel's pronouncements the one I still love the best is 'Ignore a dog and he does what he likes.' So much dog training theory is based round 'ignore him' as a punishment, I wonder if these trainers (or comportmentalists, as is the trendy name) have ever met the sort of dog who destroys everything to get attention, including his owner. Or the dogs who find their owners boring because they are being ignored, and who bound off to find something more rewarding to do than hang around said owner.

book link below

I love it when someone writes to me to say he/she liked one of my books so I mailed Michel to say just that and asked whether he knew of such a book in English, for my friends to read. He said 'Translate mine for me' So I did, as 'Gentle Dog Training'. And I found the ideal publisher with Souvenir Press, which had previously published John Fisher and supported all Michel's principles of dog training. I only wish our publishing contract had been directly with Souvenir Press but as Michel had a contract with his French publisher, all dealings for translation rights were between the two publishers.

I finally chose my breeders for my two Pyrenean puppies, was thrown off the Forum for choosing badly (according to the breeder who ran the Forum) and a group of us started the Patou Parle Forum, which has lasted 5 years now, with the usual ups and downs of rivalries and friendships, but with an underlying respect for people's right to disagree - and to buy puppies or adopt dogs, wherever they choose.

PHOTO - Michel Hasbrouck 2006

Blanche and me at the end of the 2nd day, 

so relieved that all that hard work is over -
of course it was just beginning.


Dog training is for life -
not just for Christmas.

I duly went on a 2 day training course with Michel at his base in Switzerland, when my Blanche-Neige was a 3 month puppy . There is no substitute for practical work on the terrain with a dogmaster and Michel is looking for people to train up and add to his team, especially English speakers who can spread the message about his training methods. If you're interested contact him at michel@hasbrouck.com

I've progressed since then. I would never have coped with Bétel's problems without all I learned from Michel. A mixture of health problems and maltreatment from a kennels owner, when the dogs were 8 months old and I left them there for 4 days, gave us a 70kg dog who was aggressive towards vets and strangers. Strange how history repeats itself. Like Vincen with Stratos, we worked him back to his real nature and kept him safe.

This year I decided to continue my own training with Michel and spent another few days in Switzerland, always learning more. He plans to retire in the near future and wants to pass on all he has learned to the next generation of dog trainers. I think I've lived too many careers to start another as a dog trainer but what I am learning will at least benefit my own dogs, and I have not lost the urge to take it further again, and be able to train someone else's dog. When you've seen the tears in clients' eyes because they've found the dog they've always wanted, right beside them, and they now have the technique to build on this behaviour, there is no better reward for work.

PHOTO 2011 Jean Gill
Michel training client in lead behaviour
while dog watches

PHOTO 2011 Jean Gill
one good dog after 'Dressage Tendresse'

Vincent and I passed 6 years chatting dog online. I still have the stories he sent me of his own dogs and he planned to write novels and train as a dogmaster, once they had found a lung transplant for him. More than a year ago he was forced to stop his work making dental prostheses - work he loved. He was confined to one room and breathing aids but he kept in touch with his Forum friends when he could. He had my books in the room with him even though his English was not good. He knew 'Dressage Tendresse' off by heart so he used that as a practice side-by-side with my translation, to help him read 'Someone to look up to'. Vincent gave me permission to use his true stories in my novel - of the newfoundland who taught the patou to swim, and saved an unwilling fisherman by towing his boat along - and to use the name Stratos for Sirius' brother. Both Vincent and I had a sense of 'There but for the grace of God, might have gone the real Stratos.' Only it wasn't God who saved the real Stratos, but a master strong enough to seek help, and a dog trainer with enough real technique to give it.

His health never stabilised enough for the transplant to take place and Vincent died in June, optimistic and full of plans for the future until the last few days. It's hard to believe he's not there any more, about to jump in with a provocative remark, a quote in ancient Greek or exactly the right advice for someone whose puppy is chewing his master's hands to shreds. Online friendships can turn to real friendships, a casual word is a pebble dropped in a pool, and you never know where the ripples will spread. Without Vincent, I wouldn't have met Michel; if I hadn't worked with Michel, I'd never have coped with Bétel's problems. And I know for certain, from readers telling me so,  that other dogs' lives have been saved by reading 'Gentle Dog Training.'  That makes me feel good. And it made Vincent feel good too.

What was it that E.M.Forster said? 'Only connect'.

The puppy top left on the cover of 'A Pup in Your Life' is Vincent's photo of his first patou, José. Michel and I have published this book, a companion to 'Gentle Dog Training,  as kindle .com,   kindle.uk   pdf 

We did try audio-book, with me reading the text. Believe me, it was hard trying to do a deep, sexy voice while reading 'If your puppy has worms...' but some people think I managed it. Sadly, the Internet seems to have exploded with excitement over this particular version and I don't know whether Michel will rescue the remnants. It would make an interesting found poem but I am NOT recording it all again!


TO BUY THESE DOG TRAINING BOOKS

'Dressage Tendresse' on amazon fr

Gentle Dog Training amazon uk     amazon.com

Give your opinions on our dog training books or any books at all at goodreads

Sirius - adventures of a dog book

A year after publication, Sirius is marking his territory a long way from home, as befits a Pyrenean Mountain dog. The Pyrenean Club of Great Britain has the book in stock and on their Christmas list for anyone seeking presents for the dog-minded.

The book made it to the breed's most prestigious dog show, the N.E. d'Elevage at Argelès-Gazost, run by the French Pyrenean Club,  the RACP and the Club Secretary chose it as his 'coup de coeur' (pick of the month) from the Club boutique . A French translation is under way and I'm being nagged as to when that will be finished. I'll keep you posted!

The dog on the front jacket is my own Bételgeuse de la Plaine d'Astrée and it is wonderful and terrible for me to know that his beautiful face was seen by the 400+ visitors to Argelès. That makes him a show winner of a sort, forever I hope. It is terrible for me because he had health problems as a puppy, and came through them only to run out of time at only 4 years old, just after the book was published. It is wonderful because he IS still a force to be reckoned with, because of the novel, and some of the character of Sirius came from my experience with Bétel. My husband said 'he had a big heart and he changed us.'

Those of you who photograph dogs will know how difficult it is to stick a camera in front of them and get 'that look' in their eyes but Bétel never saw the camera; he only saw me and he never lost faith in me for one second.

A cameo on the back cover shows a magic moment between Bétel and his partner in crime, Blanche-Neige de Néouvielle, who contributed a lot to the character of Snow in the novel; feisty, proud and beautiful, more interested in rough-and-tumble than soppy stuff. Since we lost Bétel, Blanche and I still play the games he invented, which include ice-cubes as aperos and jumping out from behind a hedge.

It looks as if this image might be chosen to represent the breed, patous as we call them, on the T-shirt planned for a French forum of patou afficionados I think this is probably the best photo I've ever taken and the full version is for sale in my istockportfolio Those of you who know dogs will know that this is a split second moment just before the two dogs start playing again, tearing round in the snow like total lunatics.

Many real dogs and true stories contributed to the story of Sirius but the spark that lit my imagination was one particular dog advertised a few years ago on the French site for breed rescue I won't give the story away but he really did go through what Sirius goes through, from the moment he is back with his breeder, and he never did lose faith that his human would come. I know this because of his reaction when a human - from the rescue organisation - did visit him to assess whether he was suitable for adoption.

Everything in 'Someone to look up to' is based on a true story and I know thousands of true stories because of my work with dog trainer Michel Hasbrouck and my chat on French doggy Forums.

The best feedback I've had so far was from the Yorkshire reader who said 'By the time I finished it, I was a dog! When the postman called I felt the urge to bark,' and from the reader who identified with Elodie enough to 'suivre son étoile' as they say in France, 'follow her dream', and become a dog trainer - or rather a trainer of people with dogs.

If you would like to rate 'Someone to look up to' , or write and share a review on any other book you've read, join goodreads

'Someone to look up to' was first published by Callio Press July 2010 but as this publisher is no longer in business, the book is now published by lulu and is also available in print or kindle from your nearest amazon
uk       com      fr
and in all ebook formats

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goodreads giveaway for 'Song at Dawn'

Published two weeks ago and 3 copies are in the goodreads giveaway - random draw open to anyone. 13 days left to go so put your name in now.

1150 in Provence where love and marriage are as divided as Muslim and Christian

Goodreads Book Giveaway

Song at Dawn

by Jean Gill

Giveaway ends November 13, 2011.



See the giveaway details
at Goodreads.

Enter to win

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