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The Egg book, 2015

The Egg book is a reference for the cook who wants to acquire scientific knowledge in the history, cooking and chemistry of the egg. It also includes recipes but focuses primarily on the techniques and gaining insights into the use of one of the most versatile ingredients in all food cultures. 

The assignment was to design this scientific cookbook taking the user-friendliness into account. The information must be easily read and consulted. Also a thoughtful approach to typography, fonts, spacing, page layouts, was needed. The text material and images are accessible, the red and blue accents make it playful. The result is an attractive, tactile book.

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Gratis verzending vanaf €70 in België.