I just came across this newsletter and this was my first article. It is so delightful and niche and perfect I cannot wait to dive into the archives. thank you thank you ❤️
I am so sad to hear of Ron Zimmerman 's passing. We were friendly back in my PNW days when I owned Quel Fromage. He was exceptionally kind and generous, and planned to contribute a few recipes to my book, when I was still writing about cheese.
Juneisy, spines are the best, and get so little love! The book Bien Cuit (https://www.biencuit.com/book) also features an exposed Smyth-sewn binding, but it's completely bare (recall what I said about them being so difficult to print on). I think retailers must hate this book, as when it's spine out, you have no idea what it is unless you know the book is bound this way. It's a lovely book, otherwise.
Tim Anderson's Nanban also has this kind of binding -- in Nanban's case, they seem to have solved for the difficult to print on problem by layering a translucent film over it with print. https://imgur.com/gallery/N7XYpZ7
Oh, thanks Sam! I'm familiar with Tim's books with Hardie Grant, but not this one (which looks like a Clarkson-Potter book). I'll definitely check it out—that's a great solution to the difficult-to-print-on problem.
Cookbook design conversations are my favorite. I love how in the UK things feel more inventive and design forward with book design. I’s interesting to idéate around what the American culture threshold is between art books and cookbooks and how far we can push that envelope out of the mainstream and still sell a good number.
Hi Sarah, cookbook design conversations are my favorite too! The rest of the English-speaking world does indeed have a higher tolerance for illustrated, more abstract cookbook cover designs. I think the tide is turning a bit in the US, as I've seen more illustrated covers now than in a very long time. I'm excited to see where this mini-trend goes, and I'll be sure to share interesting developments here in The Creative Brief.
I just came across this newsletter and this was my first article. It is so delightful and niche and perfect I cannot wait to dive into the archives. thank you thank you ❤️
Welcome Lindsey!
Thank you so much Lindsey, and welcome!
feels cute to note that Phoebe Melnick and Calvin Eng are partners and have an adorable baby plus her own food journalism/video accomplishments!
That is cute, I didn't know they were together!
the things you know when you insta stalk your old coworkers :)
I am so sad to hear of Ron Zimmerman 's passing. We were friendly back in my PNW days when I owned Quel Fromage. He was exceptionally kind and generous, and planned to contribute a few recipes to my book, when I was still writing about cheese.
Oh no, I am so sorry if this is how you found out! Here is a nice piece on him from the Seattle Times: https://www.seattletimes.com/life/food-drink/herbfarm-co-founder-ron-zimmerman-a-pioneer-in-farm-to-table-movement-dies-at-75/
Yes, I'm just hearing about it now. Thanks so much for the link.
I love a good spine. Polpo's is definitely unique, I don't think I've ever seen another cookbook with a spine like that.
Juneisy, spines are the best, and get so little love! The book Bien Cuit (https://www.biencuit.com/book) also features an exposed Smyth-sewn binding, but it's completely bare (recall what I said about them being so difficult to print on). I think retailers must hate this book, as when it's spine out, you have no idea what it is unless you know the book is bound this way. It's a lovely book, otherwise.
Tim Anderson's Nanban also has this kind of binding -- in Nanban's case, they seem to have solved for the difficult to print on problem by layering a translucent film over it with print. https://imgur.com/gallery/N7XYpZ7
Oh, thanks Sam! I'm familiar with Tim's books with Hardie Grant, but not this one (which looks like a Clarkson-Potter book). I'll definitely check it out—that's a great solution to the difficult-to-print-on problem.
Cookbook design conversations are my favorite. I love how in the UK things feel more inventive and design forward with book design. I’s interesting to idéate around what the American culture threshold is between art books and cookbooks and how far we can push that envelope out of the mainstream and still sell a good number.
Hi Sarah, cookbook design conversations are my favorite too! The rest of the English-speaking world does indeed have a higher tolerance for illustrated, more abstract cookbook cover designs. I think the tide is turning a bit in the US, as I've seen more illustrated covers now than in a very long time. I'm excited to see where this mini-trend goes, and I'll be sure to share interesting developments here in The Creative Brief.