Augustyniak Cookbook Process Book

Page 1

Project 3: Cookbook Typography II Tuesday/Thursday 1:00-3:20 December 8th, 2014 Fredonia, NY


Inspiration


End Page Design


End Page Dividers: Breakfast


End Page Dividers: Entrees


End Page Dividers: Sides


End Page Dividers: Desserts


Flat Plan Dedication

Introduction

Table of Contents

Entrees

Desserts

Drinks


Design Strategies

Crêpes de Base BASIC CREPES

Yields: 32 six-inch or 12 ten-inch crepes

This recipe can be used as the basis for any crepe creation.

Ingredients

Directions

1 ¾ cup(s) all-purpose flour ½ teaspoon(s) coarse salt 2 cup(s) whole milk, room temperature 3 large eggs, room temperature 2 ½ ounce(s) unsalted butter (5 tablespoons), melted

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter.

Total Time: 25 min Prep Time: 10 min Cook Time: 12 min

Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

Nutritional Information (per serving)

Calories 112 Total Fat 50 Saturated Fat 1.5g Cholesterol 78mg Sodium 142mg Total Carbohydrate 11g Dietary Fiber 0.3g Sugars 2g Protein 4g

Calcium

Strain mixture into a medium bowl, and refrigerate at least 2 hours (or up to 1 day). Batter should be consistency of heavy cream; add more milk if needed.

5%

Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Tips & Techniques

Slowly heat the pan to the desired temp. If you try to heat it too quickly you’ll constantly be fiddling with the temperature knob because it will start burning or get too cool. http://www.delish.com/recipefinder/basic-crepes-recipe


Crêpes de Base BASIC CREPES

Yields: 32 six-inch or 12 ten-inch crepes

This recipe can be used as the basis for any crepe creation. Get creative and top or stuff with fruits of your choice for extra blasts of flavor!

Ingredients

Directions

1¾ cups all-purpose flour ½ teaspoons coarse salt 2 cups whole milk, room temperature 3 large eggs, room temperature 2½ ounces unsalted butter (5 tablspoons), melted

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter.

Total Time: 25 min Prep Time: 10 min Cook Time: 12 min

Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

Nutritional Information (per serving)

Calories 112 Total Fat 50 Saturated Fat 1.5g Cholesterol 78mg Sodium 142mg Total Carbohydrate 11g Dietary Fiber 0.3g Sugars 2g

Protein Calcium

Strain mixture into a medium bowl, and refrigerate at least 2 hours (or up to 1 day). Batter should be consistency of heavy cream; add more milk if needed.

4g 5%

Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Tips & Techniques

Slowly heat the pan to the desired temp. If you try to heat it too quickly you’ll constantly be fiddling with the temperature knob because it will start burning or get too cool. http://www.delish.com/recipefinder/basic-crepes-recipe


Crêpes de Base BASIC CREPES

Ingredients Flour

Yields: 32 six-inch or 12 ten-inch crepes

1¾ cups all-purpose flour

+

+

2 cups whole milk, room temperature

+

½ teaspoons coarse salt

+

5 tablspoons unsalted butter, melted

3 large eggs, room temperature

Directions 1

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.

2

Strain mixture into a medium bowl, and refrigerate at least 2 hours (or up to 1 day). Batter should be consistency of heavy cream; add more milk if needed.

3

4

5

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use spatula to unfold or rearrange it.)

6

Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.)

7

Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Tips & Techniques

Slowly heat the pan to the desired temp. If you try to heat it too quickly you’ll constantly be fiddling with the temperature knob because it will start burning or get too cool. http://www.delish.com/recipefinder/basic-crepes-recipe

Nutritional Information (per serving)

Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium

Prep Time: 13 min Cook Time: 12 min Total Time: 25 min

112 50 1.5g 78mg 142mg 11g 0.3g 2g 4g 5%


Design Strategies: How To



STEP 1

Flour

STEP 2

++

STEP 3

++

SUGAR

STEP 4

STEP 5

STEP 6

STEP 7

STEP 8

STEP 9

Flour

+

STEP 10

++

STEP 11

SUGAR

STEP 12


Design Strategies: Cover


Design Strategies: Final Book


page with the photograph of the food, however I changed it back because it

Evaluation

took away from the photo. Once I settled my final layout design I began applying my color palette. I used my three most dominant colors for the titles of each recipe, and kept the other information in a dark brown so it would read easily.

From there, I incorporated my How To design to one of my recipes.

My original intention was to use photographs for this part of the assignment,

The first thing I did once I was assigned my country is began search-

however that changed when I had my final design. I decided to use illustrator

ing for recipes that I could use. At first, my intentions were to acquire recipes

graphics to remain consistent with the rest of my design. I took my drawn ver-

for breakfast, lunch, dinner and dessert however once I actually began my

sion into illustrator and created the graphics that way.

search, I realized that wouldn’t be as easy as I originally thought. I struggled to

find full entree recipes so I took a different route. I decided to choose recipes

felt it would be easiest to design these pages after I had the rest of the book

that I thought my family or I would enjoy, especially considering I needed to

done, which it was. For my front and back cover, I continued implementing

cook these for my images. It just made sense.

graphics from my end page design. I played with the idea of creating imag-

es from positive/negative space and only using two colors. Creating graphics

Once I gathered my recipes, I began designing the actual cookbook.

I saved my table of contents, index and front and back cover for last. I

I started with my only breakfast recipe, the basic crepe and designed what

from positive/negative space has always been something I struggled with,

a potential page could look like. From there, I began creating my end page,

so this task was challenging. I think this is an essential skill to have in the de-

which was one of my favorite parts. I gathered a plethora of images with all

sign world, so it’s always been a skill I wanted to build on and this assignment

different cooking utensils and food for references. After sketching a variety of

helped me do that.

pots. pans, spatulas and so on, I brought my drawings into illustrator and be-

gan creating the vectors. Once I assembled all my icons, I arranged them in

essential to improve the overall design. So this was the final task I completed.

an interesting pattern and began playing with the colors that would determine

At first, I considered using my original end page design for these pages as well

the color palette for my entire book.

but then I decided it would be better to create separate pages for each, with

foods and ingredients consistently used to create those meals.

From there, I finished applying my design concept to the rest of my rec-

After reviewing my book a final time, I decided having dividers was

ipes. I liked the original layout I had but I wasn’t thrilled with it. I didn’t feel as

though it was visually interesting enough. I also wanted to incorporate my end

entire semester and I am happy with my results. I was able to test many of my

pages into the design on each page more as well so I decided to make some

skills and push myself to improve them such as drawing, using the pen tool in il-

changes to my recipe layout. I changed my ingredients from an ordered list

lustrator, and playing with positive/negative space. When I began this project,

to graphic representation pulling icons from my end page. I also started incor-

I wanted to send my cookbook to blurb and have it created that way. Unfor-

porating my colors from the end page into the pages with my recipes. While

tunately, with the time crunch, and the amount of time I put into the design, I

making these changes I played with the idea of having the recipe title on the

didn’t have time to do that. However, I plan to do so over break.

Overall, I really enjoyed this project. I was looking forward to doing it the


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.