Recipe card typography revisited

f0rk's picture

Thanks to everyone who gave me avice.
Here it is. Tell me what you think.
Its set with family members of Adobe Garamond. When printed each card is 3" x 4.5" the whole document is 18" x 4.5" and will be folded into an accordian. The flipside of each card has a photo of the recipe. To be handed out at retail stores to promote sales of Caviar. Thanks.

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recipe1.jpg558.02 KB
timd's picture

Four things immediately leap out to me,
1 Use the fi ligature
2 Why is a fraction so much bigger than the whole number
3 Turnover "for" in 2nd para 1st page and "on" in 1st para Caviar Napoleon*
4 Why use an ampersand in the Grappa scented salmon and not in seared tuna
On the whole I would prefer that each instruction were given a paragraph to itself to aid the cook who is trying to read and prepare at the same time.
*Another approach might be to slightly increase the measure to bring words back, with ragged right text it is not critical that every page has the same measure and if it improves the rag it is worth considering.
I realise that projects like this are driven by time and budget and so this might not always be possible but if you get used to picking this kind of thing you will be able to produce a better looking job without blowing the budget, I find it easier to spot them from a runout rather than on screen with the distractions of toolbars, guides etc.
Tim

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