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First Aired - 02/22/2011 03:00PM
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This week on The Food Seen, Michael Harlan Turkell is joined by cookbook designers Laura Palese and Amy Sly for a cover to cover report on how they assemble our favorite tomes. From how they design approaches to their workflow skills, listen in and hear how cookbooks come to life! This episode was sponsored by Tabard Inn. For more information visit www.TabardInn.com
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The Food Seen Introduction: Cookbook Design (19:53)
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Tabard Inn, www.tabardinn.com, The Food Seen, Michael Harlan Turkell, cookbooks, designers, Clinton St Baking Company Cookbook, Laura Palese, Amy Sly, Random House, designing based on photos, fresh modern clean aesthetic, younger feel, workflow skills, Gwyneth Paltrow, publishing, books work on a cyclical level, archive fonts, retro feel, hand drawn typography, clip art,Laura Palese & Amy Sly Share Design Tips (19:26)
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inDesign, Photoshop, cover design, editing, Bridge, Lightroom, sorting and storing images, inDesign is the preferred software for design, style sheets, fonts and text, implementing photos in a design, it's great to trust a design with your photos, vertical vs horizontal photos, cover designs, Momofuku, cookbook covers, Balthazar, cookbooks as an extension of a brand, people are into Tumblr these days, Kindle,To comment on this episode click here. There are currently Comments
First Aired - 06/15/2010 03:00PM
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This week on The Food Seen Michael spoke to Melissa Clark, author of eighteen cookbooks including "Chef Interrupted". Tune in to hear Melissa on the "slow and low mentality", and to learn what dishes are defining Brooklyn.
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The Food Seen Introduction: Melissa Clark (16:09)
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Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Brooklyn Bowl, Melissa Clark, New York Times, In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love, first get in touch with what you're in the mood for, then cook the meal, cooking to relive memories, Japanese turnips, roasted radishes, cherry pie, Larry Forgione, he put American food on the map along with Alice Waters, learning new techniques, Judy Rogers, she salts chicken meat and fish immediately, Marcus Samuelsson,A Converstaion on Technique & The Dishes That Are Defining Brooklyn (16:17)
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sauteing onions, don't let garlic and onions get brown, Peter Berley, caramelized onions, brown onions cooked black, putting burnt food on the dish seems odd, Malaysian cuisine, eccentric dishes are becoming more common, bubble tea, tapioca pearls, basil seeds, offal cuts, whole animal cooking, organ meats, what dishes are defining Brooklyn?, homemade salumi, homemade miso, soy sauce, slow and low DIY mentality, investing time, growing everything, saving seeds, desire to be closer to your food, chopped up Almond Joy in brownies, make it how you want to make it eat it how you want to eat it, testa, charcuterie, fermentation,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Michael Harlan Turkell speaks with Jen Newens, Executive Editor, Food + Drink at Weldon Owen Publishing, at the Roger Smith Cookbook Conference. Tune in for a conversation about the world of cookbook editing and the interesting relationship between physical cookbooks and digital recipe consumption.
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