Spice&Dice Process Book
Spice & Dice
Table of Contents Project Brief Research Sketchbook How To’s Final Product
Project Brief Creating a cookbook is not an easy task. As the designer you are responsible for making an easy-to-use guide, while displaying the information appropriately. You must take into account the type of food, where its from and what meals you will be presenting. For this cookbook, I had to represent cuisine from Syria. Not knowing much about this place I had to do an extensive amuont of research on the country. I had to find what dishes I would be adding into the cookbook, as well as researching the syrian culture. I wanted to design it with an authentic syrian feel.
I decided to use mostly serif typefaces in my book because it looked more elegant and finished. Because Syria is a hot, dry place, I wanted to stick with warmer colors. I catered my audience to people who are not very familiar with Syria or its food. While doing some research, I had found that there was not a lot of information available on solely Syrian food, and I was hoping to change that. I also made it a vegetarian book because I wanted to focus on the plants and spices used in their dishes rather than meat because one, they don’t have as much meat available to them, and two, it was too difficult to cook.
I wanted my viewer to be able to cook something authentically syrian for any meal. I represented each type of meal, including snacks and drinks, and I color coordinated it for the users convenience. I had a 2 column grid alignment, with 2p margins on the top, inside, and outside, because my book was so small. I made the decision to make my book small rather than large because just because larger is not always better; smaller is subtle and simple. I feel the final solution accomplishes what I initially set out to do in the first place. I enjoyed the process of creating this cookbook and learning about a new culture.
Research
SyrianCooking.com Kosherscene.WordPress.com AnEdibleMosaic.com Herbivoracious.com WikiHow.com
Sketchbook Sketchbook
Sketchbook
Sketchbook
How To’s 1 3
2 4
How to
poAcH An egg Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste. I usually skip it.
What You’ll need:
3
Fresh eggs
Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Saucepan with cover Slotted spoon
4
Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
dIrectIons:
5
To help the eggs keep from spreading too much some people have good results by placing a mason jar ring in the pan. Put a mason jar ring in the bottom of the pan and fill the pan with water to just above the mason jar ring. Slip the raw egg into the water over the mason jar ring and let it settle in the ring. Then turn off the heat and cover the pan.
1
Fill a saucepan with water. Heat until it reaches a bare simmer, or bring the water to a boil and then lower the heat until the water is at a bare simmer.
2
Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together.
*Note: the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly. If you want firmer egg yolks, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
Final Product Issuu Link:
http://issuu.com/chelsea_ann/docs/spice