The Anatomy of a Dish book
The Anatomy of a Dish book
The Anatomy of a Dish book
The Anatomy of a Dish book
The Anatomy of a Dish book
The Anatomy of a Dish book
The Anatomy of a Dish book

The Anatomy of a Dish book

Doyle Partners, New York, New York, 2002

Description

A restaurant’s cookbook is naturally an extension of the experience of a restaurant—meant to visually interpret the mood, the ambience, the idea and the flavor. We designed this book for both the determined dreamers and the determined cooks, boosting recipe sizes for kitchen-counter-distance reading, and adding charts of botanical evolution and flavor families, all in a signature color palette and tall format. Because Dianne Forley, chef and proprietor of New York City’s Verbena restaurant, approached this book by building meals based on flavor families, we commissioned Victor Schrager to shoot tantalizing portraits of food as ingredients rather than as plated dishes. This was to underscore the chef’s approach to food as a botanical adventure, rather than a styling fest.

Certainly a cookbook that encourages preparing wholesome food from the local farmer’s market is pretty darn environmentally responsible. Not to mention good for you, too!

Collections: 50 Books/50 Covers of 2002
Discipline: Book design
Format: Book

Credits

Design firm
Doyle Partners
Creative director
Stephen Doyle
Designers
Ariel Apte, Rosemarie Turk
Photographer
Victor Schrager
Production director
Nancy Murray
Trim size
7 3/4 x 11 3/8 inches
Pages
224
Quantity printed
20,000
Typefaces
Akzidenz Grotesk, Mrs Eaves, New Baskerville, Trade Gothic
Printer
Graphicom, Inc.
Binding method
Hardcover, sewn
Authors
Diane Forley, Catherine Young
Editors
Ann Bramson, Deborah Weiss-Geline
Publisher
Artisan
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