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Michael redbourn
MemberThanks for the reply.
Haven’t really got as far as where to print it yet.
Getting recipes tested by others, proofread and taking 25+ photos of food means I’m probably 8-9 months away from the print stage.
Somebody who’s cookbooks I really like has them printed in China.
Good to know about ownership of the InDesign files.
I’m starting to swing back to the idea of me continuing to learn InDesign.
Michael
MemberThis kind of got off on the wrong foot from a business point of view because the introduction came via a friend.
I just sent him a letter explaining what I want and asked him to do a one recipe spread, using my choice of fonts with a photo on the facing page.
I sent a recipe, a photo and the money in advance via paypal.
And I asked him to model it on the jpg that I sent.
Thanks for lots of useful feedback.
I think the communication issue may be a reason for me to look elsewhere.
I don’t want to ask or say the same thing two or three times.
I quite like Goudy and either Vectora 45 Light or News Gothic Light – I can’t see the difference between the last two.
Any comments on fonts would be more than welcome.
Michael
MemberThanks for the reply.
I have been learning Indesign for a couple of weeks but am also getting to grips with a new camera, along with writing my book.
So I’m feeling a little overwhelmed at having to come to grips with three things at once.
In one email I told him which fonts I would like to use and in the next email I sent him one recipe and this.
https://misconceptions.us/misc/fontandlayout.jpg
And asked him to do the same layout for one page as a trial.
He sent me a pdf which didn’t have the same layout or use the fonts that I requested.
What he sent looked OK but had nothing to do with what I wanted to see.
Michael
Member@Artwork Abode @loicaigon
He did a good job for a friend of mine but I’m having communication problems with him.
I email her asking a couple of questions and he replies answering just one of them.
The third time that that has happened and it would drive me crazy.
The friend that recommended him said that he had the same problem :-(
Michael
MemberThanks.
I wasn’t trying to be a cheapskate but simply wanting to check prices, which is prudent.
I like the expression, “Don’t buy a cat in a sack”.
Michael
MemberSorry, you said two text frames and then “one is the only way to go”.
What am I not understanding?
All the pages are consistent except when a new chapter is started.
Thanks for posting,
Michael
MemberThree things.
You have so much experience with cook books.
1) What do you think of Myriad Pro for paragraph headings and Minion Pro for the recipe text.
I’m not crazy about Myriad but do want to use an opentype for the recipes because of the fractions.
2) Please PM me with an approximate price for laying out an 8.5 cookbook.
Cover, 20-25 recipes with photos on facing pages. Plus an index and additional pages for a preface + tips and substitutes.
3) What do you think about printing in China?
thanks,
Michael
P.S. I am several months away from this because of recooking and then photographing the meals.
P.P.S. Please give me a link or two to work that you have done.
MemberThanks so much for all the advice on how to set up the page.
I will need to study for another week or two or three to be able to do it, but now I have a game plan.
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I have zero problem with your question.
Most on-line recipes are terrible :-(
So many have cut and pasted mistakes and they make it appear that if you don’t have all the ingredients then you can’t do the recipe, which is nonsense.
I just grabbed this from the Internet
Ingredients
2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
1 pound extra-lean ground beef
1 cup low-sodium, nonfat beef broth
1 28-oz. can chopped tomatoes with juices
2 15-oz. cans red kidney beans, rinsed and drained
Salt and pepper—–
Not sure why not using “of” is almost ubiquitous.
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Does it matter if you don’t have Canola?
No, but it’s at the top and there are lots of oils that a person could use.
Does it matter if you have chili powder?
No because there are lots of substitutes.
Does it matter if you have the beef?
Yes, so why isn’t it at the top?
Why beef broth? I use vegetable stock cubes which can be used with beef, chicken or fish.
Do you need the tomatoes and beans?
Of course, so they should be at the top because you can’t make the meal without them.
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Why are grams not included? Most of the world uses them.
100s of recipes say, “4 tbsp of oil” which is meaningless. “Add enough oil to lightly cover the bottom of the pan”, makes far more sense.
Why “Preheat the oven”, and not, “Heat the oven”?
My list could go on and on.
I’m Anglo/American, have lived (not visited) in seven countries and have been in Portugal for 18 months.
Perhaps surprisingly, there are very few spices here so I have learned how to put together ones that I can’t get.
An easy homemade chili powder recipe.
Total Time: 5 minutes
Ingredients
2 tsp garlic powder
1 tsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp oreganoMix them altogether and you’re done!
So many people crack eggs on the edge of a bowl or cup and end up with shell in the egg. Crack them on a flat surface.
Enough about recipes perhaps, but I hope that you now see what I want to do with the book.
When I was about 18 years old I intended to become a top saucier but life took me in a totally different direction.
I fell into the film business and was very good at my job.
In spite of being very good at it, I never really had a passion for it.
Now I’m retired I’m doing something very close to what I originally intended to do.
Michael
P.S. The book is not about making money or gaining fame, but is to help novices cook easy tasty meals that come out right if the follow the instructions.
MemberThanks for the tip and the mention of the InDesign Training course.
Five text frames sounds easier than a mixture of columns and frames.
There is so much great stuff at Lynda and the monthly price is so good that I think I’ll subscribe.
Easier than looking all over the Internet trying to find an excerpt from one of their courses.
Right now I am selecting open fonts because I will be using fractions. Minion Pro and one other for headings and recipe text, and I will check out a second compatible pro one later today.
https://bonfx.com/19-top-fonts-in-19-top-combinations/ has some really great font info – for me anyway.
And I am learning about character and paragraph styles.
So once I get a page format for the recipes like the one that I linked to, the only thing that will change in them will be the recipes themselves.
The book is not a regular cookbook per say and will be entitled something similar to, Tips, Tips & Substitutes, Plus 25 Easy But Tasty Recipes That Really Work – or something like that.
It’s for novice cooks with the emphasis on the tips and tricks, with recipes that they can make that use them.
There will be chapter headings for chicken, beef and pork etc. and each will refer to a chapter on tips and another one to a chapter on substitutes.
All the recipes are presently in plain .txt format and have already been proofread once and are now being proofread by a second person.
I have proofread for a couple of authors but it’s hard for some reason to proofread what you wrote yourself.
I bought a quality camera last week and a macro lens will be arriving on Tuesday.
I will then cook every recipe (again) and photograph it and two other people will cook them too and give me feedback.
I want the recipes to be as foolproof as possible because it’s so sad to follow a recipe precisely and then it doesn’t work out well.
The recipes will all have pounds and metric and the ingredients will be in order of importance.
The portion sizes and timings will be very accurate which are two things which are often way off in a great many online recipes.
I have close to a 1000 followers on FB and many already want to buy the book because I post recipes and images.
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