the
Desert Book
CONTENT Essay
Sketches
Inspiration
Process
Final
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ESSAY When we first started this project I was a little intimidated by the idea of making a cookbook for Scandinavia. I knew that the designers from this area produced some pretty substantial work. Sweden, one of the countries that are apart of the Scandinavian peninsula created its own typeface for all their government agencies. I knew that my book had to be modern in nature, but I didn’t necessarily understand how to get there. My original idea was playful, using circles to display text and other imagery. The design fell short from where it needed to be and I decided to push the design to be more modern. I sat down and tried to understand how my layout could be more modern. I looked at the works of Emil Ruder and other designers who used similar rules of aesthetics. I changed my page size to attempt to make it more uniform, and made my grid fit to my margins as well as my baseline. With everything in order placing information seemed to be easier than usual. I think I will try to make everything line up perfectly the next time I create a grid because it just makes sense to work that way.
Now that I understand what it takes to make a book and bind it, I wish that I had tried to bind my book sooner. My binding didn’t work as well as I thought it would. I think the next time I make a book I will attempt to try and make a saddle stitch, or use a better clamp for binding my book. I think if I were to do this project again I would make sure I knew how I was going to layout everything better. I made diagram, but I should have started working on the layout first before trying to put everything together all at once. Time management would have made this project a lot easier.
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INSPIRAT Swden’s home page. They created their own typeface too standardize the asthetic of government ministries, corporations, and agencies
Swedish design studio Homework makes some really intresting and modern designs.
TION I looked at Emil Ruder’s use of the grid and tried to emulate a simialr asthetic.
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PROCESS The
Dessert Book
Collected and Edited by Connor Hayward
CONTENTS CONTENTS
1 2 3 Swedish Apple Pie Swedish Pancakes Swedish Butter Cookies Swedish Spice Cookies Almond Cake
Cocoa Soup
Rice Pudding Thumb Cookies
4 5 Kringle
Cranberry Whip
S SWEDISH SWEDISH APPLE APPLE PIE PIE
Serves: 8 Yeild: 1 Pie
This pie is baked without a bottom crust, but during its time in the oven the top crust seeps down to the base of the pie forming a layer of crust.
Ingredients 4 – 5 medium apples 1¼ cups sugar 3 teaspoons cinnamon ¾ cup butter or ¾ cup margarine
Total Time: 15 mins Prep Time: 10 mins Cook Time: 45 mins
1 cup flour 1 egg
Directions Preheat your oven to 350 degree. Fill thepie pan ¾ full with apples. Mix 1/4 cup sugar and 3 tsp cinnamon. Sprinkle over apples.In saucepan, melt butter and remove from heat.Add remaining ingredients (including the 1 cup of sugar remaining).Pour evenly over the apples in pan.Bake 45 minutes. Preheat oven to 350.Fill pie pan 3/4 full with apples. Mix 1/4 cup sugar and 3 tsp cinnamon. Sprinkle over apples.In saucepan, melt butter and remove from heat.Add remaining ingredients (including the 1 cup of sugar remaining).Pour evenly over the apples in pan. Bake 45 minutes.
ALMONDCAKE CAKESLICES SLICES ALMOND
Serves: 10 Yeild: 1 Loaf
This pie is baked without a bottom crust, but during its time in the oven the top crust seeps down to the base of the pie forming a layer of crust.
Ingredients 1 1/4 cups sugar 1 free-range egg 1 1/2 teaspoons almond extract 2/3 cup milk 1 1/4 cups flour 1/2 teaspoon baking powder 1/8 teaspoon cinnamon 8 tablespoons butter, melted
Directions Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter. Spray baking dish (approx. 10” by 7”) with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle. Cool for 20 minutes, then remove from pan.
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FINAL
Swedish Almond Cake
Swedish Pancakes Ingredients 2 eggs 1 ¼ cups plain wheat flour 2 ½ cups milk 1 teaspoon salt
Wake up to the taste of Sweden with their famous pancakes.
butter
Total Time: 18 mins Prep Time: 3 mins Cook Time: 15 mins
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Swedish Pancakes
Mix eggs, flour and salt together in a bowl. Then add the milk a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes). In a hot skillet (preferably castiron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake. Roll or stack them on a serving plate. Keep warm. Serve hot, preferably with whipped cream and jam.
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Swedish Spice Cookies Ingredients 2 ¼ cups all-purpose flour, 2 tsp. baking soda 1 tsp. ground cloves
Enjoy these sweet and spice treats hailing from Sweden.
1 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. salt ¾ cup butter 1 ½ cups sugar 1 egg ¼ cup molasses
Total Time: 1 hr Prep Time: 30 mins Cook Time: 30 mins
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Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift together the flour, baking soda, spices and salt; set aside. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well. Stop the mixer and add the flour mixture. Mix just until combined. Using about 1½ teaspoons dough for each, roll dough into balls. Roll in the remaining ½ cup granulated sugar so they are fully coated.
Swedish Spice Cookies
Swedish Butter Cookies Ingredients 1 cup butter, softened 1 cup sugar 2 tsp. maple syrup 2 cups all-purpose flour
Surprise your taste buds with maple sugar in this delight.
1 tsp. baking soda 2 tbsp powder sugar
Total Time: 35 mins Prep Time: 10 mins Cook Time: 25 mins
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In a mixing bowl, cream the butter and sugar. Then add maple syrup; mix well. Combine the flour and baking soda; gradually add to the creamed mixture. Divide the dough into eight portions; Roll each portion into a 9-inch log. Place 3-inches apart on ungreased baking sheets. Bake at 300°F for 25 minutes or until lightly browned. Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once). Remove to wire racks to cool. Dust with confectioners’ sugar.
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Icelandic Cocoa Soup Ingredients 3 tbsp. cocoa powder 3 tbsp. sugar ½ teaspoon cinnamon 2 cups water
This dessert soup is best served with a side of rusks biscuts.
3 cups milk 1 tbsp. cornstarch
Total Time: 15 mins Prep Time: 5 mins Cook Time: 10 mins
Mix the cocoa powder, sugar and cinnamon in a saucepan. Add the water gradually and stir until smooth. Bring to boil and simmer for 5 minutes. Add the milk, reheat to boiling point and simmer for 2-3 minutes. Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat. Salt to taste and serve.
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http://issuu.com/connorhayward/docs/printbook/0 11
END