IKEA has a new cookbook. |
| pretty interesting. |
I see images from this everywhere online, so people are obviously into it. I feel like this is a step in the right direction, in terms of what we want to do, but it's not so amazing that we can't make something better, and we don't have to rip it off. I think the photographs that you (Paul) already do are better than this, and closer to what I am imagining in my head. To be honest, I am surprised that this is the first cookbook to treat food photography in this way, which it probably isn't, and if someone comes across something that is similar, then they should post it here. And...if this isn't the first cookbook to have this style of photography, why is this such a big deal now? I sort of find the layouts to be kind of bland and flat, which is the point, I'm sure, but the execution could be much better. I think we should take our photographs a step above this style of laying out ingredients, which should be easy, since Paul is already awesome at this.
I also really love the look of this cookbook: The Geometry of Pasta. It is so easy to combine food and design, that I wonder why most cookbooks don't get more creative. Plus I like the typeface they use (NeutraFace).
This may seem kind of obvious, but I like to state the obvious. A successful cookbook has a few things going for it. We need to have a creative and interesting approach to the art, which includes both photography and illustration. We need to pay attention to the copy, meaning it should be creatively laid out and easy to understand. And of course we need to have good recipes that shouldn't be too difficult to execute (in my opinion).
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