Cookbook_processbook

Cookbook

Kelsey Rossignol

Project 3 Section 2 December 15, 2014 Fredonia, 1NY

Table of Contents

IP Report

3

Project Brief

4

Research

5

How to‌

6

Final Work

8

Process Essay

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IP Report

The typeface used throughout the project is Adobe Caslon; a serif font first designed by William Caslon in 1722. The images used are my own for the exception of the last two which have been fully credited.

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Project Brief

In class I was randomly assigned a cuisine. I was responsible for researching my topic extensively, collect a minimum of ten recipes, and write an introduction that provides a cultural overview of the given cuisine. I created a 32 page book that was required to have at least 32 pages, and have a “how to� section.

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Research •

The art of Danish cooking Hardcover – 1964

By Nika Standen Hazelto

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https://www.behance.net/gallery/Recetas-Vinetas-(The-Drawn-Recipes-Cookbook)/9431031

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http://creattica.com/

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http://www.library.illinois.edu/learn/exhibit/page8.htm

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http://www.myrecipes.com/cast-iron-skillet-dessert-recipes

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http://www.anthropologie.com/anthro/product/home-giftswelove/32164303. jsp?cm_sp=Grid-_-32164303-_-Large_26#/

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http://www.food.com

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http://www.pinterest.com/pin/515380751081850067/

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http://letterology.blogspot.com/2013/12/holiday-cookbookery_5492.html

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http://www.cookbookvillage.com/products/swedish-recipes-old-cookbook

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How to‌ Vector

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Line Drawing

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Final Work

Scandinavian Desserts 3

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End Pages

Edited and compiled by Kelsey Rossignol

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Front Cover Recipe Credits http://www.food.com http://www.saveur.com http://scandifoodie.blogspot.com

Image Credits http://scandifoodie.blogspot.com http://www.artofglutenfreebaking.com

Credits Page

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Iceland

Sweden

Finland

Norway

Denmark

I decided to include the map in my book because when I was randomly assigned Scandinavian food, my first thought was “Where is Scandinavia?” So I figured others wouldn’t know where it is either. I also arranged it so it would be next to the introduction where it explains more about Scandinavia.

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Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes

Yield: 2 dozen

Ingredients:

Table of Contents

Introduction

9

How to page

10

Apple Cheese Danish

13

Swedish Brownies

15

Risengryn Grod

17

Scandinavian Raspberry Ribbons

19

Vaniljkakor

21

Icelandic Cocoa Soup

23

Blueberry Yogurt Pie

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Soft Chocolate Pikes

27

Krumkakes

29

Finnish Rhubarb Tart

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Direction

1 cup sugar

1. In a bowl, wh

4 eggs

2. Whisk in 8 t

9 tablespoon unsalted butter, melted and cooled

3. Sift flour and

1 teaspoon ground cardamom

4. Heat a krum butter.

½ teaspoon vanilla extract

5. Add 1 heapin

1 ½ cups flour 2 tablespoon baking powder

6. Close cover; seconds.

Sweetened whipped cream

7. Wrap 1 wafe

Confectioners’ sugar, to garnish

8. Remove from 9. Let cool.

Ingredients List 10. Pipe cream

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Table of Contents Page

Scandinavian Raspberry Ribbons Total Time: 40 minutes Prep Time: 20 minutes Cook Time: 20 minutes

Yield: 4 dozen

Ingredients:

Directions:

Dough

1. Preheat the oven to 375° F.

1 cup unsalted butter, at room temperature

2. Cover cookie sheet with baking paper.

½ cup confectioners’ sugar 1 large egg yolk

4. In a large bowl, cream the butter and sugar together with an electric mixer.

1 teaspoon vanilla extract

5. Add the egg yolk and vanilla and beat.

2 ½ cups all-purpose flour

6. Add flour, gradually, mix dough until smooth.

½ cup raspberry jam

7. Divide the dough into 4 parts.

Icing ½ cup confectioners’ sugar 2 teaspoons fresh lemon juice 1 teaspoon cream or 1 teaspoon milk or 1 teaspoon water

3. Make the dough.

8. Roll each part into a strand about ¾ inch thick and the length of the cookie sheet.

9. Press a groove down the center of each strand.

10. Bake for 10 minutes. Remove from the oven and spoon or pipe jam into the grooves.

11. Return to the oven for 5–10 minutes.

12. Mix the confectioners’ sugar, lemon juice and cream in a small bowl to make a smooth icing.

13. Drizzle the icing.

14. While the cookies are still warm, cut into 1 inch lengths. Let cool on the baking sheets.

15. Store in a cool place or freeze.

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10

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Recipe Spread

How to make Apple Cheese Danish Combine cream cheese, sugar and vanilla until smooth. Set aside

Spread cream cheese mixture evenly over biscuits.

Separate biscuits and flatten each on baking stone.

Top with chopped apples.

Peel apple.

Drizzle caramel topping.

Core and slice apple.

Bake 15 minutes or until biscuits are browned.

Chop apple into smaller pieces.

How To Page 10

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Blueberry Yogurt Pie Total Time: 1 hour 15 minutes Prep Time: 15 minutes Cook Time: 1 hour

Serves: 6-8

Ingredients:

Directions:

Crust

1. Butter and flour a 9 inch pie pan.

1 3

/ cup butter or 1/3 cup margarine

2. Preheat over to 350° F.

¼ cup sugar

3. For the crust: Cream the butter and sugar.

1 egg

4. Add the egg and blend well.

½ teaspoon baking powder

5. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.

1 cup flour

2 eggs

6. With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.

3 tablespoons sugar

7. Refrigerate as you make the filling.

1 cup plain yogurt

8. Filling: Mix all the filling ingredients, except the blueberries until smooth.

Filling

3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 cups blueberries, fresh or frozen

9. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.

10. Bake for 50–60 minutes until the crust is browned and the custard has set.

11. Chill well.

Recipe Spread 24

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Process Essay I started my process when I was randomly assigned a cuisine. I got Scandinavia. My research started by first finding out where Scandinavia was. Turns out its made up of the countries of Sweden, Norway, Denmark, Finland and Iceland. From there I started to look up recipes from these countries; I found that the have a lot of fish in there everyday diets because of there geographical location, because of this I decided to make all desserts.

I initially had thirteen recipes but being realist with my budget for making food, and the amount of time I had I decided to only do the required ten. The first design decision I made was the page size, I chose to do 8X10 inches because I thought it was a good physical size and it gave me enough space to put everything on the pages. After that I didn’t really know where to start so I chose my color pallet. I went with warmer colors to give it a more traditional cookbook feel while I also hade shades of gray and a navy blue to give it contrast without using black. I then set up the grid for my recipe pages. The same grid was used on every page giving the book more cohesion and yet again making it more traditional. I decided to make the ingredients in a list form, with having an alternating gray box for every other ingredient. I though this gave the book more interest and it made it more unique to my book. I decided to include the map in my book because I had no idea where Scandinavia was, so I figured others wouldn’t know where it was either. I also arranged it so it would be next to the introduction where it explains more about Scandinavia, that was the reader would have a visual of it while reading about it and what is in the book. My introduction first introduces where Scandinavia

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is and then it goes into explaining what the Scandinavians eat for a traditional dessert and then explains how the recipe in the book show some of the same traditions. I also made the decision to put the credits for where I got the recipes opposite the title page so that it was hidden and seen more as a publication page. I wanted this so that it would just get skipped over and not paid any attention, like people usually do in a normal book of the publication page.

After setting the text the way I liked I made a few of the recipes, but I also faked some of the picture’s by buying products that the recipe looks liked so that I wouldn’t have to make all the food. For the food that I did make I took a lot of pictures while I was making it to insure I would have good photographs for the how to section of the book. For my how to I did how to make apple cheese Danishes. From my photographs I also did a vector version on illustrator and I did line drawings for the third way. I used the photographs in the book because I thought it looked the best and fit the overall theme of the cookbook.

Overall I really liked my cookbook, it was my favorite project this semester. I wouldn’t change much about it but if I had to go back and change something with my book, I probably would have tried to used my colors more like how I did in the process book and not only the pick color as the dominate one. I also would have done recipes that I knew that I could take my own pictures for because I don’t like the picture for my second to last recipe; it’s just not the same quality.

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