Down to Brass Tacks Let's cut the crap.

Camera Raw is not Just an Import Plug-in (Anymore)

Back in 2002, when Adobe Photoshop 7 came out, it featured a new plug-in called Camera Raw 1.0, to provide support for reading raw files. At the time, the functionalities offered by Camera Raw were very limited, and it was used basically as a mere import plug-in for raw files. Camera Raw started to be a more serious tool at around version 3 (with CS2), and by version 4 (with CS3) it had matured into a pretty powerful raw processor.

If you've been shooting for a long time and actually went through the transition from film to digital (I have not), you've had to relearn your post-processing workflow many times over to adapt to the rapidly changing technology. You've likely started to work with digital long before digital cameras (and raw files) even existed, and your basic workflow meant scanning negatives/slides into high resolution TIFF files and going straight to Photoshop to do all the processing. When serious digital cameras came out and you started using them, you've been told that raw files contained much more information than JPEGs (or even TIFFs, for some cameras used to optionally shoot straight to TIFF), so you've gladly begun shooting raw.

Now even you are advocating shooting raw to preserve all the information the camera can capture — which is good — but you may still see the raw processing step as a mere intermediary to Photoshop, where all the serious stuff goes down. You'll say things like "Well, you see, here you have all these sliders that you can play around with to change your exposure, white balance, curves and all — kind of a simplified version of the basic functionalities you get in Photoshop... But, you know, we are all eager to bring that file into Photoshop, a much more powerful tool anyway, so we'll go right ahead and press 'Open'." You'll then lecture on using the Threshold adjustment layer to find your black and white points, using Color Samplers to locate them, and use a Levels or Curves adjustment layer to set the clipping with the black and white eyedroppers — you won't fail to mention that one should probably aim for 10 black and 245 white at most, because printers cannot manage further extremes; you'll add a Color Correction adjustment layer to fix the color cast; etc.

Now that's what is known as old think.

Don't get me wrong; I'm not saying this won't allow you to achieve satisfactory results — go right ahead and use whatever you are more comfortable with. Daniel Malka said it best when he said: "If it looks good, it's good, right?" If you've been looking at Joey L's early work, for example, and have been blown away by the results he achieved, you wouldn't really care to know that his Photoshop techniques were, at the time, profoundly lacking (as even he acknowledges).

But still, if that is the way you see your typical workflow, you are missing out on what raw files have to offer; you haven't fully embraced the digital workflow to the fullest; you have kind of a half-assed approach to image processing that is tainted by your past experience; you aren't extracting all the detail you can out of your files. Even a 16-bit, ProPhoto RGB TIFF file only has a fraction of what the raw file has to offer, for the simple reason that as soon as you leave the raw file, you are working with a baked file: everything you'll do to the image from this point will be destructive, and you'll never be able to extract all the detail that was available in the source file. That's because a raw file has not been demosaiced, it's still in a linear gamma, and all the settings you play with are only parametric: they are not affecting "pixels" yet.

For optimal results, ideally, you should be doing as much of the work as possible on the raw file (be it using Camera Raw, Lightroom or any other raw processor) and only open the image in Photoshop once you've exhausted all the possibilities, for more complex local/pixel-level editing (when needed). Camera Raw and other raw processors now even provide some level of parametric local adjustments (especially since Camera Raw 5, Lightroom 2, etc.), so there is no excuse. The white and black points (referred to as "Exposure" and "Blacks" in Camera Raw/Lightroom) are particularly important, because you cannot recover blown highlights once the image has been baked, no matter the bit depth and color space...

But don't take my word for it. For an excellent primer on the raw processing workflow, you should definitely read the first three chapters of the Real World Camera Raw books by Bruce Fraser and Jeff Schewe — even if you're not working specifically with Camera Raw. (Note that Lighroom uses exactly the same processing engine as Camera Raw.) Or you can always watch one of the comprehensive video tutorials with Jeff Schewe and Michael Reichmann back at the Luminous Landscape.