Pizza
// A Compendium
of the
Ultimate
TimeA
Tested
Recipes
andPizza
Toppings
CHAPBOOK
// The
Edible
Plate:
Book
about
1
Pizza // A Compendium of the Ultimate Time Tested Recipes and Toppings
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Their homely fare dispatch’d, the hungry band
Invade their trenchers next, and soon devour,
To mend the scanty meal, their cakes of flour.
Ascanius this observ’d, and smiling said:
‘See, we devour the plates on which we fed.’
Virgil, First Century B.C.
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Objective // Chapbook Design
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Objective // Chapbook Design
The objective of this project is to take the historical context of chapbooks into consideration and
produce a modern-day chapbook. Type, illustration, and
subject matter must come together in an entertaining and engaging way that serves as a keepsake
or leave-behind for a consumer.
This chapbook should adhere to the basic historically defined structure of a chapbook. It should
function as a unique piece of literature that transcends a trendy aesthetic of today and can be
universally appreciated, gifted and passed down through generations for many years to come.
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Deliverables // Production Schedule
11.03
Preliminary visual direction includes preliminary visual research and sketches
11.05
Flow layout in final document, enter tweaking stage
11.10
Tweaking stage evaluation in class critique, update presentation document
11.12
Final presentation of layout in mockup, show in portfolio and on mounted boards
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Deliverables // Substrates and Materials
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Deliverables // Substrates and Materials
5.5 by 8.5" book, 12-14 pages minimum
Stapled saddle stitch binding, duplexed 80-lb bright white coated stock
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Deliverables // Production Calendar
October 22
Initial concepting and preliminary wireframes
October 29
Revised moodboarding, finalized written copy and basic layout
October 27
November 3
November 5
November 10
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Visual research, moodboard, type content organized
Finish tweaking type, sign off on icons and overall aesthetic
Stock chosen, binding plan in place, printing scheduled
Final mockup printed, photography for website and portfolio
9
History // The Origin of Chapbooks
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History // The Origin of Chapbooks
Chapbooks were an important medium for the dissemination of popular culture to the
common people, especially in rural areas. They were a medium of entertainment, information
and (generally unreliable) history. In general, the content of chapbooks has been criticized,
though, for their unsophisticated narratives which were heavily loaded with repetition and
emphasized adventure through mostly anecdotal structures. However, they are nonetheless
valued as a record of popular culture, preserving cultural artifacts that may not survive in
any other form. Wikipedia
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History // The Origin of Pizza
Pizza’s origin is debatably in the Middle East, where it was simply composed of flatbread without
toppings. The ancient Greeks had a flat bread called plakountos, on which they placed various toppings,
and Naples was founded (as Neopolis) by the Greeks. Naples is the home of the modern pizza. In the
ancient world, Naples was part of Rome—as was its neighbor, Pompeii. Pizza ovens were popular
throughout Italy. The first wood ovens were developed in Egypt and by the Turks--unbeknownst to
each other. The Romans perfected the method of the wood burning oven. Archaeologists have recovered
wood burning ovens that could pass for the same dome-shaped objects that are popular today. In fact,
the wood burning brick ovens that were excavated in Pompeii from 3,000 years ago could be used today
without any major renovations. Passion-4-Pizza
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Content // Preliminary Strategy
The content in the chapbook will consist of the following:
A historical overview of pizza and how it traveled to each of the countries whose pizza toppings / descriptions
/ recipes will be in the rest of the book Each country with a pizza and its toppings accompanies an illustration
of said toppings, a description or recipe of that pizza with those toppings, and a beverage pairing native to that
country. Quips in each language or some kind of “pizza wisdom” (humorous?) will be included on the spreads.
The pizza countries are Greece, Italy, France, and the United States.
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GREECE // Spinach and Feta
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Italy // Margherita Pizza
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France // Tarte Flambée
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United States // New York-Style Pizza
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Research // Type
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Research // Type
Since this is about pizza, I looked to pizza’s roots, which are most popularly known as flourishing in Italy.
In 16th century Naples, a Galette flatbread was referred to as a pizza. Known as the dish for poor people, it
was sold in the street and was not considered a kitchen recipe for a long time.This was later replaced by oil,
tomatoes (after Europeans came into contact with the Americas) or fish. In 1843, Alexandre Dumas, père
described the diversity of pizza toppings. An often recounted story holds that on 11 June 1889, to honour the
Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele Esposito created the “Pizza
Margherita,” a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy
as on the Italian flag. Wikipedia
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Research // Type
The first truly fat roman typeface is believed to have been introduced by prominent London type founder Robert
Thorne, in 1803. This was a period of invention and discovery, when Europe was experiencing an enormous
expansion of trade and commerce. As innovation in printing technology improved and enterprising new trades
began to flourish, so did the demand for print advertising. Job printers who formerly relied on printing books
soon discovered new sources of commercial print work. Thorne responded to this new surge in advertising by
designing his “improved printing types” expressly for job printers composing short lines of large text. His bold
new, all caps fat face, which looked more like a Didone on steroids, proved to be wildly successful and was largely
responsible for altering the appearance of advertising in this era. Although Thorne never published another book
of specimens after 1803, he came very close to completing one, and he continued turning out bold new fonts at
his Fann Street Foundry until his death in 1820. Fonts In Use
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Research // Type
With this project, I want to challenge myself to do something I haven’t done this year. I am falling into a bit
of a comfort zone with type, and I have a tendency to stick to conservative typographic solutions. I’m attuned
to what’s trending in the design industry typographically, and while that’s a strength, I wanted to explore some
options for this project that could take conceptual advantage of faces that aren’t necessarily trendy right now,
or mix typeface colors that could combine two faces that could be considered unconventional.
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Research // Type
With this project, I want to challenge myself to do something I haven’t done this year. I am falling into a bit
of a comfort zone with type, and I have a tendency to stick to conservative typographic solutions. I’m attuned
to what’s trending in the design industry typographically, and while that’s a strength, I wanted to explore some
options for this project that could take conceptual advantage of faces that aren’t necessarily trendy right now,
or mix typeface colors that could combine two faces that could be considered unconventional.
I looked to some old Italian display faces for inspiration and visual research to help shape my plan of attack with
this new approach. I found a face that I’ve been attracted to all year called Normandia, which is similar to the
fat face version of Bodoni, Brunel, Battista, and Ambroise Black. There is a more recent modernized version of
Normandia called Lust Display. The following visuals informed me about how this bold face has been combined
in ways that work, as well as how the leading and tracking is handled with this kind of face.
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Preliminary Direction // Layout
Next, I felt it was time to step back from honing in on specific faces and textures I want to use (texture and
illustration research comes last). Layout will be in many ways dictated by content. I created some preliminary
content sketches and categorized my content by the following:
large pizza splash page quote text
small pizza splash page quote text
country of pizza recipe header text
pizza country story sub-header text
ingredients and pairings text
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Preliminary Direction // Layout
The following visuals informed my layout and color choices. I decided to use splash page spreads between every
recipe spread with a quotation by a famous person who lived in each respective country. I replaced the most
important noun or pronoun in each quote with the word “pizza.”
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behance
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behance
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behance
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behance
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behance
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behance
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behance
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designspiration
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designspiration
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thebookdesignblog
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thebookdesignblog
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thebookdesignblog
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thebookdesignblog
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thebookdesignblog
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thebookdesignblog
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Preliminary Direction // Layout
I found a grid based on the golden sections formula per Bringhurst. It miraculously fell onto the majority
of points that I had already based my preliminary recipe spreads off of, so it strengthened and informed my
typographic tweaking and hierarchical determinations.
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pg#
country / pizza (paragraph)
pg#
ingredients / preparation (list. captions,
footnotes, units of measure, tables)
country’s other common pizza toppings (list)
popular beverage pairings native to country
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recipe (paragraph)
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pizza wisdom phrase on this page, “pizza” in country’s language or something punny / tasty
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Russians know
their pizza cold.
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23.
24.
6 ounce s Pizza Dough
1 tablespoon Chili and Garlic Oil
1/4 teaspoon thinly sliced red onion
2 tablespoon s Dill Cream
2 1/2 ounce s thinly sliced smoked salmon
1 teaspoon chopped fresh chives
1 tablespoon Sevruga caviar optional
russia // S A L M O N
common russian pizza ingredients ................. sardines
PIZZ A
tuna
mackerel
onions
salmon
mushrooms
poultry
berries
1.Place a pizza stone on the middle rack of the oven and preheat the oven to
500°F. // On a lightly fl oured surface, stretch or roll out the dough into an 8inch circle, with the outer edge a little thicker than the inner circle. // Brush
the dough with the oil and arrange the onions over the pizza. // Slide a pizza
paddle or rimless baking sheet under the pizza and then slide the pizza onto
the pizza stone. // Bake until the crust is golden brown, about 6 to 8 minutes. russian pizza drink pairings ......................... vodka. chto yeshche?
// With the pizza paddle or a large spatula, carefully remove the pizza from
the oven and set it on a cutting board. // Use a knife, an icing spatula, or the
back of a spoon to spread the Dill Cream over the inner circle. // Arrange the
slices of salmon so that they cover the entire pizza, slightly overlapping the
raised rim. // Sprinkle the chopped chives over the salmon. // Using a pizza
cutter or a large sharp knife, cut the pizza into 4 or 6 slices. If you like, spoon
a little caviar in the center of each slice. // Serve immediately.
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Secondary Direction // Layout
After confronting the issue of designing the book cover, I regrouped through my sketching process and settled
upon a better solution than my first exploration of creating dramatically set typographic quotes. Setting type in
that dramatic way was not only a production challenge in relation to binding bleedover pages, but the conceptual
versatility with it was limited. It wasn’t clear why I was using quotes on those spreads, as the content wasn’t that
relevant to the pizza content. Additionally, I had to hone down the number of countries being included in the
book; Japan, Australia, and Russia didn’t make sense with my new cover / content approach.
As I was brainstorming the book cover, I decided upon a theme about pizza crossing the pond, or becoming
globally ubiquitous. I imagine visuals like a compass, a giant globe with pizza sauce countries, et cetera. “Across
the pond” generally refers to Western European countries in relation to the United States. Pizza has a clear
history of traveling from Greece to Italy, then to France and finally to the United States. I created a pizza badge
for the cover, using an “X” to separate four icons representing each country. The “X” also cheekily referenced
the cut marks in a pizza, and the wavy border was an abstract reference to the edge of a pizza crust. The system
I created for each country could work across an infinite number of countries. The approach was a lot less literal
conceptually than my first approach in which I was considering the use of pizza textures like grease, sauce, and
so on; and this approach worked with what is currently trending in our industry. (May it always...)
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Secondary Direction // Visual Research
Take three guesses as to whose work I studied meticulously throughout my badge-making design process.
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Allan Peters
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Allan Peters
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Allan Peters
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Allan Peters
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Allan Peters
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Allan Peters
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Allan Peters
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Allan Peters
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Secondary Direction // Sketching
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Z
TIM
PPIN
GS
the
TO
GS
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LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
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Leslie Olson // Senior Projects I // Package Design // March 29
lazzaroni
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LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
&
E TE
STED RECIPES
86
5
SPI N AC H F ETA
6
(2 1/4 teaspoon) package active dry yeast
1 3/4 cups unbleached all-purpose fl our
3/4 cup warm water divided
1 teaspoon salt
C O M in Egreece, derived from
LEGEND // pizza is said to have originatedP
greece
N for its
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1/2 tablespoon olive oil
cup mayonnaise
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1/2 cup oil-packed sun-dried tomatoes
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1 tablespoon oil of sun-dried tomatoes
of
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1/4 cup pitted kalamata olives, chopped
greek pizza drink pairings ........................ ouzo
GS
PPIN
1/2 small red onion, halved and sliced
TIM
TO
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&
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STED RECIPES
2 cups baby spinach leaves
ATE
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TIM
TO
tomato, romaine, olive oil
U LT I M
U LT I M
common greek pizza ingredients ................ olive, feta, arugula
GS
1 teaspoon dried oregano
&
E TE
STED RECIPES
Preheat oven to 425 degrees. Stir together yeast, 1 tablespoon fl our, and
1/4 cup warm water in a large bowl and let stand for 5 minutes. // Add 1
1/4 cups fl our, remaining 1/2 cup water, salt, and oil and stir until smooth.
Stir in enough fl our for dough to pull away from side of bowl. // Knead
dough on a fl oured surface. Form into a ball, put in a bowl, and dust with
fl our. Cover and let rise for 1 hour. Pat dough into a 14-inch round. // Mix
mayonnaise, garlic and 1/2 cup feta in a small bowl. // Place pizza crust
on a cookie sheet; spread mayonnaise mixture over pizza, then top with
tomatoes, olives and oregano. Bake until heated through and crisp, about
10 minutes. // Toss spinach and onion with the 1 Tb. sun-dried tomato oil.
Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. //
Return to oven and bake until cheese melts, about 2 minutes longer. Cut
into 6 slices and serve.
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OMPE
A C
N
OMPE
A C
N
amazement of the gods. P L A T O
amazement of the gods. P L A T O
E S T 18 8 9
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the
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margherita
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LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
Z
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a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
joy of the
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88
9
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M A RGH E R I TA
(2 1/4 teaspoon) package active dry yeast
of
the
Z
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a pizza in honor of the visiting Queen Margherita. She loved pizza
baked in the colors of the Italian fl ag: tomato, basil and mozzarella.
1/2and
tablespoon
olive oil
Pizza is the joy of the woods, the wonder of the wise,
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1 15 oz. can whole tomatoes in juice
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2 large garlic cloves, smashed
of
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&
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STED RECIPES
italian pizza drink pairings ......................... red wine
GS
PPIN
1/4 teaspoon sugar
6 ounces fresh mozzarella, sliced
TIM
TO
ATE
TIM
TO
olive oil, parmesan, asiago
ATE
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common italian pizza ingredients ................ eggplant, tomato, basil
U LT I M
U LT I M
GS
4 basil leaves plus more for sprinkling
&
E TE
STED RECIPES
Preheat oven to 425 degrees. Stir together yeast, 1 tablespoon fl our, and
1/4 cup warm water in a large bowl and let stand for 5 minutes. // Add 1
1/4 cups fl our, remaining 1/2 cup water, salt, and oil and stir until smooth.
Stir in enough fl our for dough to pull away from side of bowl. // Knead
dough on a fl oured surface. Form into a ball, put in a bowl, and dust with
fl our. Cover and let rise for 1 hour. Pat dough into a 14-inch round. // Pulse
tomatoes with juice in a blender briefl y to make a purée. Cook garlic in oil
in a saucepan over medium-low heat for two minutes. // Add tomato purée,
basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to 3/4 cup, about 40 minutes. Season
with salt. // Spread sauce over dough. Arrange cheese on top. Bake 13 to
16 minutes. Sprinkle with basil leaves before slicing.
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OMPE
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amazement of the gods. P L A T O
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tarte flambée
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LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
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(2 1/4 teaspoon) package active dry yeast
1 3/4 cups unbleached all-purpose fl our
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being baked in a wood-fi re oven. There are several varieties in France,
including a dessert version with apples, cinnamon, and sweet liqueur.
Cornmeal
(for sprinkling)
Pizza is the joy of the woods, the wonder of the wise,
and the
amazement of the gods. P L A T O
1/2 pound slab bacon, cut into lardons
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from
Ntablespoon
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1/2
a flat bread dish eaten
for itsolive oil
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cheapness, variety
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C O M in Egreece, derived from
LEGEND // pizza is said to have originatedP
N for its
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fl at bread dish eaten
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cheapness, variety
Extra-virgin olive oil
of
the
3 large Spanish onions, thinly sliced
french pizza drink pairings ......................... sauvignon blanc, bordeaux
GS
TIM
PPIN
TO
PPIN
&
E TE
STED RECIPES
1/2 cup fromage blanc
1 bunch fresh chives, fi nely chopped
ATE
ATE
TIM
TO
onions, cinnamon, apples
U LT I M
U LT I M
common frenvh pizza ingredients ................ fromage blanc, bacon
GS
1/2 cup creme fraiche
&
E TE
STED RECIPES
Preheat oven to 500 degrees. Stir together yeast, 1 tablespoon fl our, and
1/4 cup warm water in a large bowl and let stand for 5 minutes. // Add 1
1/4 cups fl our, remaining 1/2 cup water, salt, and oil and stir until smooth.
Stir in enough fl our for dough to pull away from side of bowl. // Form into
a ball, put in a bowl, and dust with fl our. Cover and let rise for 1 hour. //
Place bacon in a large, wide pan with olive oil. Cook bacon until brown and
crispy. Add onions to the pan, cover and cook for 10 minutes. Remove the
lid and cook the onions for 30 minutes. Combine the creme fraiche and
fromage blanc. Divide dough into 4 balls and roll them out until they are 1/8
to 1/16-inch thick. Bake for 4 minutes, then schmear each dough evenly
with cheese mixture. Layer caramelized onions on the cheese and sprinkle
bacon on top of the onions. Return the dough to the oven for 6 to 8 minutes.
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OMPE
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amazement of the gods. P L A T O
amazement of the gods. P L A T O
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Leslie Olson // Senior Projects I // Package Design // March 29
east coast fold
ATE
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&
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STED RECIPES
us
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LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
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woods,
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92
17
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E A S T C OA S T F O L D
(2 1/4 teaspoon) package active dry yeast
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a fl at bread dish eaten
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1 3/4 cups unbleached all-purpose fl our
cup warm water divided
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its salt
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PIZ
its thin, crispy, hand-tossed crust topped with a light tomato sauce and
mozzarella cheese.
Cornmeal, for dusting
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1/2and
tablespoon
olive oil
Pizza is the joy of the woods, the wonder of the wise,
the
amazement of the gods. P L A T O
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Pizzafi rst
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joy of in
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woods,
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New
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The hallmark of New York–style pizza is
2 tablespoons extra-virgin olive oil
of
the
1 cup Bertolli favorite tomato sauce
&
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STED RECIPES
american pizza drink pairings ......................... miller, hamm’s, budweiser
GS
PPIN
3/4 cup grated Parmigiano-Reggiano
1 -pound mozzarella, sliced
TIM
TO
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cheese, cheese, tomato sauce
ATE
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common american pizza ingredients ................ cheese, cheese, pepperoni
U LT I M
U LT I M
GS
1/2 cup fresh basil leaves
&
E TE
STED RECIPES
Preheat oven to 425 degrees. Stir together yeast, 1 tablespoon fl our, and
1/4 cup warm water in a large bowl and let stand for 5 minutes. // Add 1 1/4
cups fl our, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir
in enough fl our for dough to pull away from side of bowl. // Knead dough on
a fl oured surface. Form into a ball, put in a bowl, and dust with fl our. Cover
and let rise for 1 hour. Pat dough into a 14-inch round. // Dust pizza peel or
baking sheet with cornmeal. Place rolled out dough on peel. // Brush pizza
dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over
dough, leaving a 1/2-inch border along the edges. // Sprinkle 1/4 cup basil
leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. //
Finally, top with 1/2-pound mozzarella slices. // Bake for about 10 minutes.
Cut pizza into four slices, then fold each slice in half before taking a bite.
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OMPE
A C
N
OMPE
A C
N
amazement of the gods. P L A T O
amazement of the gods. P L A T O
TIM
PPIN
us
GS
the
TO
GS
TO
PPIN
Leslie Olson // Senior Projects I // Package Design // March 29
of
ATE
ATE
&
E TE
STED RECIPES
M
U LT I M
TIM
D
gr
U LT I M
the
•
IU
M
of
A
PIZ
D
IU
PIZ
A
•
Z
LEGEND // pizza is said to have originated in greece, derived from
a flat bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
&
E TE
STED RECIPES
94
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
OMPE
A C
N
PIZ
A
•
amazement of the gods. P L A T O
D
gr
IU
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
M
the
U LT I M
PPIN
TO
ATE
TIM
us
GS
of
&
E TE
STED RECIPES
The Greek symbol is taken from a reference to the early Greek
alphabet. The Greeks were the creators of the pizza prototype, so
I wanted an icon to relate to that culture. The icon pictured is the
symbol for the sun, which I connected to the heat of the pizza oven.
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LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
OMPE
A C
N
PIZ
A
•
amazement of the gods. P L A T O
D
gr
IU
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
M
the
U LT I M
PPIN
TO
ATE
TIM
us
GS
of
&
E TE
STED RECIPES
The crown is inspired by the story of Queen Margherita’s visit to
Italy, where she instigated the fame of the Margherita pizza.
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LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
OMPE
A C
N
PIZ
A
•
amazement of the gods. P L A T O
D
gr
IU
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
M
the
U LT I M
PPIN
TO
ATE
TIM
us
GS
of
&
E TE
STED RECIPES
The Fleur-de-Lis was inspired by the iconic symbol of France. I
didn’t want it to echo the exact icon, so I modified it to mirror the
abstractness of the rest of the concept in my redesign of the book.
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LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
OMPE
A C
N
PIZ
A
•
amazement of the gods. P L A T O
D
gr
IU
Z
LEGEND // pizza is said to have originated in greece, derived from
a fl at bread dish eaten by the poor. Pizza was consumed for its
cheapness, variety of topping options, and convenience.
Pizza is the joy of the woods, the wonder of the wise, and the
M
the
U LT I M
PPIN
TO
ATE
TIM
us
GS
of
&
E TE
STED RECIPES
The US icon is reminiscent of the stars and stripes on the country flag.
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Production // Color Palette
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0 95 100 0
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Production // Typography
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Production // Typography
Futura STD: badges
ABCDEFGHIJKLMNOPQRSTUV WXYZ
abcdefghijklmnopqrstuv wxyz
12 3 4 5 67 8 9 0
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Production // Typography
Baskerville italic: verses, ingredients, locale pizza names
A BCDEFGHI JK L M NOPQRST U V WXYZ
a bcd e fgh i jk l m n o pqrst u v wx yz
12 3 4 5 6 78 9 0
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Production // Typography
Mercury Text G1: initial caps, recipe names
A BCDEFGHIJ K LMNOPQR STU V W X YZ
abcdefg h ijk l m nopqrst uv w x y z
1 23 456789 0
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Production // Typography
Calluna regular: body copy, fraction measurements
A BCDEFGHIJK LMNOPQR ST U V W X YZ
abcdefghijk lmnopqrstuv w x yz
1234567890¼½¾
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Production // Typography
Mercury Display bold italic: country names
A BCDEFGHIJK LMNOPQRSTU V W X YZ
abcdefghijklmnopqrstuvwx yz
1 23 4567890
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Production // Typography
Knockout Featherweight: Front cover badge
ABCDEFGHIJKLMNOPQRSTUVWXYZ
abcdefghijklmnopqrstuvwxyz
1234567890
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Drafts // Example mockup
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Production // Next Steps
The next steps to be taken to finish the piece include:
Fixing rag with ingredients
Combing body text and typographic hierarchy
Ditching folio
Polishing the Fleur-de-lis icon
Polishing the front cover badge - final type color, tracking around the cirlce
Implement a solid plan as to where printing and binding (committed to duplex on
60+lb white stock, saddle stitch stapling
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Production // Printing
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Production // Printing
The binding most appropriate for my book was saddle-stitch stapling and spot-color duplex-printed 60# white
pages, 80# cover with full-bleed red inside-front-and-back covers. I wanted the pizza book to be zine-like and
clean to offset the delicate type and preppy badge aesthetic. This book is something I want someone to feel as
though they can peruse or even use in the kitchen. It’d look great with grease on the cover and crumbs embedded
in the spine.
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Production // Printing
The binding most appropriate for my book was saddle-stitch stapling and spot-color duplex-printed 60# white
pages, 80# cover with full-bleed red inside-front-and-back covers. I wanted the pizza book to be zine-like and
clean to offset the delicate type and preppy badge aesthetic. This book is something I want someone to feel as
though they can peruse or even use in the kitchen. It’d look great with grease on the cover and crumbs embedded
in the spine.
I went to Allegra Print and Imaging with print- and reader-paginated packaged docs. They did an awesome job!
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Production // Final Pagination
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Production // Mockup Photography
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