Our friends at Sloma&Trymbulak, a couple of fashion designers and vegetarian chefs, run a TV cooking show Atelier Smaku (The Atelier of Taste) and last year asked us to design a cookbook with recipes from the show.
By then the show had seven seasons, each with a different theme, and we wanted to reflect that in the design of the book. The authors opted for high production values: the book is spiral-bound, with a hard cover and their names, embroidered on fabric tags, are sewn onto the cover. In a printing experiment, the spine was saturated with a raspberry aroma that proved surprisingly resilient. Inside the paper is matte and elegant.
Above you can see the front and back of the cover with the authors’ photos.
Title page with the logo of the show. Orange is a lead color for the book as one from the logo but it only appears in the beginning, list of recipes, end and as the color of the thread that the fabric tags are sewn with.
The book is divided into seven parts: four represent four seasons of the year, one a season with guests, one gluten-free recipes and one recipes for people with diabetes. We introduced color-coding: here you can see the fresh green chosen for the spring season. Each part starts with an introduction separated with a copy paper page with a logo of the season and a collage of photos from the show.
The book contains 108 recipes and we decided to devote a full spread to each recipe for a sort of album feeling. Photos of the dishes on the right are by Mirek Trymbulak, we added photos of ingredients below the recipes.
Spaghetti with fried sprouts.
Each recipe is introduced with authors’ story about this particular dish or its ingredients, sometimes the philosophy of it or just some memory. We set that in Garamond Premiere italic because of how the beauty of its decorative characters and ligatures combines with the good legibility. Beneath is a line of information about nutrition values and preparation (for instance, in the example above preparation takes 25 minutes, serves 4 people and the dish is vegan) and finally the recipe itself. The info part is set in Scala Sans, one of the prettiest humanist sans typefaces we know.
Before starting the design we researched other cookbooks on the market and the one thing we disliked was how packed the all were: not only stingy with white space but also full of unnecessary ornaments that stole even more of the precious space. So we wanted to do the opposite of it and were lucky that the authors understood this approach.
Here a recipe from the part for autumn, for a pear sauce.
A close-up of the introduction to the autumn part, also in Garamond, with the first line in italic.
Cherries with mint.
Beginning of the winter part, with pale blue as the leading color. The recipes here are mostly warming soups.
Ginger drink recipe (by the way, that’s the best thing for cold and boosting immunity; it works like magic even if you don’t believe in all that folk medicine stuff).
Coffee truffles with gold leaves.
The beginning of the list of recipes. It’s organized into categories of dishes (drinks, soups etc.), and the number of the corresponding page on the left is color-coded to find the right part easily.
Close-up where the icons are explained (yeah, we got to design a few icons for this one).
Also, a while ago we presented a vegetarian cooking calendar, which was a follow-up of the book.