STEP-BY-STEP: COOKBOOK
2023 SPRING
PROJECT BRIEF OVERVIEW
Using step-by-step recipe instructions, design two cookbook spreads/layouts. Individual page size (format) for this publication is 8” x 10” (vertical/portrait orientation). The design must contain all copy provided; recipe titles, servings, ingredients, folios (page numbers), captions, footers, pantry. staples sidebar, and a burst/ violator with supplementary information highlighting one of the recipe’s ingredients.
Using step-by-step recipe instructions, design two cookbook spreads/layouts. Individual page size (format) for this publication is 8” x 10” (vertical/portrait orientation). The design must contain all copy provided; recipe titles, servings, ingredients, folios (page numbers), captions, footers, pantry. staples sidebar, and a burst/ violator with supplementary information highlighting one of the recipe’s ingredients.
OBJECTIVES
CONSIDER EDITORIAL DESIGN
> Understand the basics of page organization/layout.
- Use found recipe as copy for new step-by-step cookbook layout design
- Utilize research + brainstorming to generate ideas and focus design approach
PRACTICE SETTING LONG PIECES OF TEXT
> Learn design strategies to enhance readability, comprehension, and usability.
- Use type size, posture, alignment, leading, tracking, kerning and color/value to produce excellent legibility, readability, and information hierarchy
> Understand how grid systems bring a sense of proportion, order, and continuity.
- Utilize a modular grid system
CONSIDER TYPOGRAPHIC DETAILS
> Learn the finer typographic details that enhance voice.
- Use type size, posture, alignment, leading, tracking, paragraph controls, style sheets, etc.
CONSIDER TYPOGRAPHY AND DESIGN
> Understand typography’s relationship to design.
- Explore typography’s usefulness as an important element of communication design
- Apply basic concepts of design: balance, movement, rhythm, contrast, hierarchy, etc. to (re)solve the design.
CONTINUE LEARNING DESIGN TOOLS AND TECHNIQUES
> Understand Adobe InDesign’s strengths and weaknesses as a design tool.
- Become more fluent with typographic and design-centric features in InDesign
PROJECT NOTES
With project 3, I wanted to talk about foods I like in general including the traditional food of my hometown.
Magnolia Banana Pudding
Spinach Ravioli
Kimchi Jjigae (Kimchi Stew)
When we first got project 3 as a task, I wanted to make something cute which is why Banana pudding came right on my mind. Additionally, it is also my favorite dessert, so I made the topic of this recipe list as my favorite food, just in general.
About Spinach Ravioli, it is my favorite Italian food. Italian food is not favorite food in general, however, since I love spinach, I fell in love with this dish. Kimchi Jjigae, aka. spicy kimchi stew, is one of the famous Korean traditional foods. I love most of the Korean food, but if I had to pick two, it would be Kimchi stew and bibimbap. I didn’t want to share the recipe of bibimbap because I thought that it is pretty much easy to make, and I wanted kimchi to be in the recipe since it represents Korea.
Magnolia Banana Pudding
Level: Easy
Total: 7 hr. 20 min (includes chilling and setting times)
Active: 20 min
Yield: up to 16 servings (makes 4 to 5 quarts)
Total: 7 hr. 20 min (includes chilling and setting times)
Active: 20 min
Yield: up to 16 servings (makes 4 to 5 quarts)
*Ingredients:
One 14-ounce can sweetened condensed milk.
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced.
1. In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture are smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
2. In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to over-whip.
3. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
4. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
5. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
6. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
Spinach Ricotta Ravioli
Ingredients
For the filling:
• 15 oz fresh ricotta cheese, (450-500 grams)
• 15 oz fresh spinach, this will turn into about 11-12 oz (320grams) cooked and drained spinach
• 1 cup grated Parmesan cheese, about 100 grams
• 1 egg
• Salt, pepper to taste
• Extra Virgin Olive Oil
• Garlic clove (optional)
• Pinch of peperoncino flakes (chilli flakes)
• 3-4 oz butter
• A handful of sage leaves
<Instructions>
Prepare the egg dough (pasta fresca)
1. Sift the flour on work surface
1. Sift the flour on work surface
2. Scoop a well in the center and crack in the eggs. Start beating the eggs with a fork, little by little incorporating flour from the sides.
3. Once the mix becomes thick, use a dough scraper to fold the flour from the sides onto the center, repeating this process until the dough comes together.
4. Now start kneading the dough with your hands. Roll the dough on itself kind of forming a log, then rotate 90 degrees and repeat. Use a little bit of flour you’ve previously set aside if the dough is too sticky, add another sprinkle if needed. You can even add a little more flour if the dough requires it.
5. At the end result you should have a smooth, SOFT but NON sticky dough. Dust it with flour and wrap it in the plastic wrap.
Let rest for at least 30 minutes.
Prepare the ravioli filling
1. In a large pan add a drizzle of olive oil (just to slightly grease the pan), garlic clove crushed with a flat knife and chilli flakes.
2. Turn the heat on medium, add spinach and cover with a lid. Add more spinach to the pan once there’s enough room. Make sure to stir frequently in order not to burn the spinach. Once all spinach is wilted, simmer for another minutes, turn the heat off and remove the garlic pieces if you used them.
3. Transfer cooked spinach to a colander or a large strainer. Squize out the excess liquid and let cool completely.
4. Once spinach is cold enough to handle, chop it roughly with a knife.
5. In a large bowl, add ricotta cheese (well drained), chopped spinach, grated Parmesan cheese, salt and pepper. You can even taste the filling and adjust seasoning if needed. Next, add an egg and mix thoroughly. You can do this with a mixer if you prefer.
Make ravioli with pasta machine and a ravioli maker
1. Once the dough has rested, visually divide in into 6 parts.
2. Cut off one part, flatten it out slightly with your hands, trying to give a square or rectangular shape.
3. Lightly dust with flour and pass is through the rolls of the pasta machine on its widest setting.
4. If the dough has an odd shape, fold it in half and pass through the same setting again.
5. Adjust to the next-narrower setting and pass the dough through it. Repeat the process until you reach thickness of approx 1.2 mm or position 5 on Marcato Atlas Pasta Machine. Pass the pasta sheet on this setting for the second time.
6. As an end result you should have a rectangular an inch wider than your ravioli mold and a slightly more than twice longer.
7. Generously dust the ravioli mold with flour so as one side of the dough sheet.
8. Place the dough sheet floured side down on the ravioli mold, leaving the free end to seal ravioli after stuffing.
9. Using your knuckle gently press into the dough following the cavities of your ravioli stamp.
10. Fill each cavity with a good dollop of spinach ricotta filling.
11. Cover the ravioli with the free end of pasta making sure to overlap all edges and trying to squeeze out the air tapped in between.
12. Roll the rolling pin on top to seal ravioli.
13. Remove the dough scraps and set them aside sealed with a plastic wrap or plastic bag. Later, you can use all the scraps put together to make more ravioli.
Kimchi Jjigae (Kimchi Stew)
Cuisine: Korean Keywords: jjigae, kimchi, stew Prep Time: 15 minutes Cook Time: 15 minutes
Total Time: 30 minutes Servings: 3 Calories: 374kcal
MEAT
• 180g (0.4 pounds) skinless pork belly, cut into bite size pieces
• 1 Tbsp rice wine (mirin)
• 3 sprinkles ground black pepper
• 180g (0.4 pounds) skinless pork belly, cut into bite size pieces
• 1 Tbsp rice wine (mirin)
• 3 sprinkles ground black pepper
KIMCHI & OTHERS
• 3/4 cup aged (at least 2 to 3 weeks old) kimchi, cut into bite size pieces if not already
• 1/4 small (30g, 1 ounce) brown onion, thinly sliced
• 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced
• 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced
• 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)
• 1 cup water
• 3/4 cup aged (at least 2 to 3 weeks old) kimchi, cut into bite size pieces if not already
• 1/4 small (30g, 1 ounce) brown onion, thinly sliced
• 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced
• 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced
• 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)
• 1 cup water
JJIGAE BASE (MIX THESE IN A BOWL)
• 1 Tbsp Korean chili flakes (gochugaru)
• 1 Tbsp soy sauce
• 1 tsp Korean chili paste (gochujang)
• 1/4 tsp minced garlic
• 3 sprinkles of ground black pepper
*1 Tbsp = 15ml, 1 Cup = 250ml
1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
2. Cook the kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to maneuver around.)
3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
4. Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
5. Serve with rice (and other side dishes).
THUMBNAIL SKETCHES
MID-POINT REFLECTION
DIGITAL ROUGH
REFINEMENTS
FINALS
In this project, I was able to explore the dishes I like the most with considering how to design the cookbook. With the first design, I thought that it was best to make it look simple and readable for people to understand well. As I was going through the midpoint, I wanted to make it more looking digital looking, so I designed it to be clean and condensed with smaller letters, visually looking good and also readable.
It took a while to figure out how to make it look digital, however, it was a good study to surf on internets and look into the real cookbook. Also, walking to the bookstore to look into cookbooks in real handbooks helped giving me motivation to make my design look so much better than the first one.
