The art of boiling water

Transkript

1 The art of boiling water Jamie Oliver

2 Gyldendal Norsk Forlag AS 2009 Originaltittel: Jamie s Kitchen Oversatt av: Eva Storsveen og Kyrre Haugen Bakke Foto: David Lofthus Design: Elise Frantzen Trykk og innbinding: AIT Otta AS Format: 20 x 26 cm ISBN

3 Innhold X Forord Salater Matlaging uten varme Posjering og koking Dampkoking og koking i pose Grytekoking og brasering Pannesteking Ovnssteking og grytesteking Ovnsgrilling, kontaktgrilling og trekullgrilling Baking og søtsaker

4

5 Forord La Jamie lære deg å lage mat! Jamies stil er direkte og enkel. Kunsten å koke vann er ingen murstein av en grunnkokebok, men den forklarer en del basisteknikker det er en fordel å kunne. Jamie guider deg trygt gjennom teknikker som posjering, koking, filetering, grilling og steking. Han gir deg råd om hvordan du kan tilpasse oppskriftene og hvordan du kan hente inspirasjon når du handler og lager mat. Jamie ønsker å gi deg selvtillit på kjøkkenet. Han vil at du skal ha det gøy når du lager mat og aller viktigst; han lærer deg å bli sjef på eget kjøkken! Her får du personlige kommentarer og nyttige tips sammen med fantastiske oppskrifter på alle typer grønnsaker, kjøtt, fisk, vidunderlige desserter, grilltips, drinker og lekre salaterbåde varme og kalde. Med andre ord: alt som magen begjærer. Dette er en kokebok som skal brukes - og som kommer til å bli brukt. Jamies usnobbete og likefremme holdning til mat, betyr at dette er oppskrifter som er skrevet for deg og meg, ikke for gourmetkokker. Boken passer for alle som liker å lage mat og elsker å spise den! Teknikker og metoder For å gjøre din tid på kjøkkenet enklere og mer spennende, gir Jamie deg trinn for trinn-forklaringer av nyttige teknikker. Her lærer du filetering av fisk, utbening av kylling, skjæreteknikker og mye mer. Videre beskriver han ulike typer tilberedelsesmåter. Spesielt interessant er kanskje kapitlene om dampkoking og tilbereding i pose (her bør du ta en nærmere titt på kolje stekt i pose med blåskjell, safran og hvitløk). Andre vil la seg fascinere av koking av mat uten varme ved hjelp av en syrlig marinade. Denne metoden er vanlig i Japan og Mexico, men passer nettopp for oss nordmenn som har slik rik tilgang på fersk fisk. Jamie gir deg noen spennende oppskrifter! Prøv sitrustunfisk med sprø nudler, urter og chiliperfekt en varm sommerdag. Jamies nøkterne forhold til matlagning er befriende. Hans filosofi er et vi skal ha det hyggelig på kjøkkenet og sette pris på god, enkel mat. Jamie er virkelig vår mann, for han får enhver av oss til å forstå at også vi kan lage noe godt hjemme. 4

6

7 Svinekjøtt på grillen Det er enkelt å lage sunn grillmat. Det er bare å legge sunne ting på grillen det! Porsjoner: 2 Ingredienser 300 g renskåret svinekjøtt fra flatbiff eller filet ½ stk rød paprika ½ stk grønn squash 10 stk tørket aprikos 1 ss olje til pensling 1 ts salt ½ ts pepper 8 stk grillspyd Slik gjør du Et praktisk spyd-tips før du begynner: Bruker du grillspyd av tre, bør de legges i vann en stund først ellers kan de ta fyr. 1. Skjær kjøtt og grønnsaker i tilnærmet like store biter ca. 3 x 3 cm og tre dem vekselvis på spydene. For å få jevn grilling på alle sider er det viktig at bitene ikke sitter for tett. 2. Pensle spydene med litt olje, slik at de ikke fester seg til grillen. Krydre med salt og pepper. 3. Grillspydene grilles rundt i 2-4 minutter, snus ofte. Server grillspydene med en type eksotisk saus. Sausen kan du få kjøpt ferdig på flaske eller du kan lage den selv. 135

8

9 Ytrefilet med bulgur og bønner Er du på utkikk etter en god hverdagsmiddag som både er sunn å spise og rask å lage? Vårt forslag er skiver av svin ytrefilet med bulgur og bønner. Veldig godt! Porsjoner: 4 Ingredienser Ca. 600 g ytrefilet av svin i skiver ½ ts salt ¼ ts pepper 1 ss margarin eller olje til steking 3 dl bulgur 2 pk aspargesbønner 1 pose sjysaus 1 ts tørket timian Slik gjør du 1. Kok bulgur etter anvisning på pakken. 2. Ha bulguren i en stekepanne, sammen med bønner. La det steke til bønnnene er møre (ca 5 minutter). 3. Lag sjysausen etter anvisning på posen. Tilsett timian. 4. Krydre ytrefiletene og stek dem ca. 2 minutter på hver side. La de ettersteke på svak varme et par minutter. 56

10

11 Jordbærtiramisu Dette er på ingen måte den originale Tiramisu-oppskriften fra Italia, men snarere en lettvint variant som du kan lage i en fei og som likevel ser lekker og fristende ut. Jordbær er bare sååå godt! Porsjoner: 6 Ingredienser 12 stk fingerkjeks ca. 50 g revet sjokolade Jordbær- og ostekrem: 6 stk eggeplomme 1 ½ dl melis 250 g mascarponeost eller kremost naturell 6 stk eggehvite 1 kurv jordbær Slik gjør du 1. Pisk eggedosis av eggeplommer og melis. Bland inn mascarponeost. 2. Stivpisk eggehvitene og vend dem forsiktig inn i ostekremen sammen med jordbær. 3. Fyll jordbær- og ostekrem i 6 glass. Stikk ned fingerkjeks i kremen og dryss over revet sjokolade. PS: Husk å bruke helt rene visper når du skal stivpiske eggehvitene - ellers vil de ikke bli stive. 179

12

13 Greske lammeboller på spyd med gresk salat og tzatziki Hvem lengter ikke tilbake til sol, strand og god mat etter en vellykket ferietur i sydlige strøk? Disse greske lammebollene med gresk salat og tzatziki kommer til å forsterke de gode minnene fra ferieturen. Porsjoner: 4 Ingredienser 400 g malt lammekjøtt ½ ts salt ¼ ts pepper 2 båt finhakket hvitløk ½ stk finhakket rød chili 1 ts tørket rosmarin 3 ss olje Gresk salat: 2 stk tomat ½ stk slangeagurk ½ stk rødløk 1 stk fetaost 3 ss virgin olivenolje Tztzki: 3 dl yoghurt naturell 1 stk slangeagurk ½ ts salt 3 båt hvitløk ½ ts nykvernet pepper Slik gjør du 1. Rør sammen lammedeig, salt og pepper til en seig deig. Tilsett hvitløk, chili og rosmarin. Form til kjøttboller som tres på spyd eller pinne. 2. Pensle bollene med olje før de legges på grillen. Grilltid 4-5 minutter på hver side. 3. Skjær tomater og agurk i skiver, og løken i ringer. Bland sammen alle ingrediensene og legg på fetaost i skiver. Drypp litt olje over salaten. 4. Slå yoghurt i et kaffefilter og la den renne av i ca. 1 time. Yoghurten skal ha en ganske tykk konsistens. 5. Riv slangeagurk på et råkostjern og dryss på salt. La det trekke 5-10 minutter, og press ut vannet. Bland dette sammen med finhakket hvitløk. Smak til med nykvernet pepper. Tips: For et raskere alternativ kan du bruke matyoghurt, da slipper du å renne av yoghurten. 137

14 Noroff Nettstudie Grafisk Design MA 04 Cooking book layout By Elise Frantzen 2015

15 Template for report Introduction - Interpretation of the task - Concept and target - Message / achieved action Research and work process - Creative methods - Inspiration methods - Analysis - Sketches - Mood-boards - Prosess of test print Design - Style/genre - Typography - Colors - Composition, layout, grid - Sources and references 2

16 Introduction Interpretation of the task In the assignment Mandatory Assignment 04 - Layout, there is to make a layout for a fictional cookbook by using InDesign. The pictures and text for the cookbook was given, and the picture for each of the dishes was to be on the left page of a double page and the recepie for the dish was to be on the right page. This assignment gave a good insight and understanding of how essential a layout with pictures, colour and typeface is for making a printed design with several pages. Concept and target The target group for this assignment is people in every age, from about 15 year olds to 60 year old people who likes to get together in the kitchen or alone to cook and enjoy this experience. It is for people who is not interested in doing advanced and difficult dices, but more middle advanced too easy recipes that is more or less doomed to end with a good result to enjoy after. This assignment is about the layout and design for a cooking book. A cooking book is to contain precise and important information with each word, as it is to tell exactly what actions to do while cooking. Since the reader are concentrating on the tasks the book is giving, it is important that the content of the book is not distracting as for the reader to go back and read the action over and over again. The design is there fore important to be precise so the massage of being simple, easy and still delicious comes clearly forward. The layout of the pictures, typeface and layout of the recipe and the colours in general is important for this. 3

17 Massage/achived actions The massage for this wide target grou is to give a feeling of elegancey and quality for making food with an easy recipe that is not too compicated for beginners in the kcitchen. To acive this massage it is important to use advantage of having a lot of breathingspace and make each letter and word standout by using a typeface that reflects the layoutdesign of the cookbook. In this case the design would be modern, simple and elegant. Another very important element for the layout design is that the reader often skims quickly through the contents of the book as for quickly see which page that looks most appealing to read. What this targetgrpup will spesificly look for is an easy non compicated recipie that has a colourfull and delishus piture of the dish. Another important part of this is to make sure that the pages does not have a lot of text. This target group will find a page with a lot of text as too hard to read and therefore too hard to make. 4

18 Research and workprosess Creative methods In this period of making this design there where taken breaks in terms of working out and liseting to music that is normaly not liseten to while working. These was both very effictient methods of being able to work faster, have a clear mind and also made it easier to understand reading material. It made it easier to think differently and come up with ideas. The not so good part about this was the time it took to find the music insted of just putting on the reular musiclist, and the time it took to do the workouts. At some times this took longer than planed, when other elements and situations came up when leaving the computer. Inspiration methods Finding inspiration was done by seaching for pictures and layouts for cookbooks online and analyse posters, signs and simlar publik comerchaldesign that is to take the attention from the viewer as the walk by and only get a bref look at them. See how diffrent use of colors has an effect on the eye and the design feeling for different kinds of design and their massage. 5

19 Analysis Other cookbooks What repeats in design layout for most cooking books is a white background with black letters. The typeface is often serif for more advanced, traditional cooking books and for ore simple and modern cooking books the typeface is often a sans serif type. Example on a layout of a cooking book by a designer; This is from a portfolio by Anais Martinez. She uses a white background with a lot of space and not many details. The picture is placed on one page and the recipe is on the other page. The colours from the pictures are very strong and the background of the picture is the same as the rest of the sheets of the book. This together with the strong colours makes the object of the picture pop out of the book and the details is very easy to notice. The typeface she is using is a sans serif type, minimal and modern, which matches the layout of minimalism. The traditional layout for a double page is a big attractive picture of the dish on the right side. Since people often don t read the recipe or even the name of the dish,but decide what to make jugging on how delicious the picture looks, and should therefore be the first thing the reader sees when they browse through the book. The right side page is usually divided into three parts, as a simple and clear overview of the name of the dish, ingredients and the recipe it self. The name is often big and a little closer to the middle of the page. Under it s two columns, a narrow one on the left side that is listing down all of the ingredients, and also how much and long the dish is to be cooked in the oven, plate, grill or other important points to consider before cooking. The recipe itself is a wide column that covers the centre of the page and most of the page as well. These instructions are often very clare, short and listed up with numbers, as for not to confuse the reader while following these instructions. 6

20 Sketches working sketches This is the first working sketch that was done and was the mal for the first outkast of design layout and composition in InDesign. These sketches was done at the same time as having a open page in indesign to see how big the letters would be compared to each other. How the grid would be, what colors there where to choose from (considering CMYK as for this to be printed), and give a general idea of how it will be to design in InDesign later. 7

21 Presentation sketches The presentation sketches is to give a clear idea of how the finnishing product will look like. Where the text and colors will be plased, how the balance will be, in other words the composition will look like for the eye at the first glanse. 8

22 9

23 Moodboards Happy shef; Ingredience; Familiy cooking togheter; People eating healthy; 10

24 Prosess of test print After first test print The first print had some issues printing out the pdf, as for the file to be very heavy for the printer to read. Front page; Looks good, the blue square with the heading is easy on the eye as it also is transparent to cut anything of the picture. The lines from the asparagus beans and shredded helps the eye to be led down to the green square with the authors name. Not so good is the lost the name of publisher (Gyldendal Norsk forelag). Also the solution of the front picture should be a little higher as it looks noisy. Imprint page; This has a ok size on the type and it has a good composition. I may be even better if it was a little smaller and was leaning even more into the lower right corner. Table of contents; The heading is ok as it follows the front page and the layout of the table of content is also nice in its composition, but it has a slight childish feeling too it as for the size. Would look even more modern and elegant if the type was a little smaller and the lines had a little more space between each other. Forord page; The double page with the strawberry picture on the left side is uneven as the right page with the type is heavier than the left page. This will be even out if the strawberry picture is enlarged a little more and moved a little more into the lower left corner of its page. The right side can also be even more interesting if the composition and typeface is played with a little more. Svinekjott paa grillen; The picture on the left page is ok and the same with type size and layout on the right page. To make the short intro text/comment of the recipe be even clearer it needs more space, and therefore move the underlying text Slik gjor du and ingredienser a little further down. Ytrefillet med bulgur go bonner page; this page has a little longer intro text/comment, but the recipe it self i short. This made the text heavy on the top of the page and made the layout not feel balanced. As the same as the Svinekjott paa grillen the underlying text needs to be moved a little further down on the page. 11

25 Design Style/genere The style for this cookbook is bright, minimalistic, soft and easy for the eye to read. Because the target group is seraching for somthing that looks non compicated but still elegant and attractive to the eye, it is important that the style of the book reflects and send out this massage to the reader/target group. The text is to make lines that the eye can follow and divides the pages into sections so the information is easy to find by just looking quickly at the page. The feeling is to be relaxing and interesting, something that can be assosiated by spending an cosy evening alone or with friends or familiy in the kithchen. 12

26 Typography There where given sertain selection for which typeface to use in this assignment and there where to choose one for the headdings and one for the main text. The selection was; - Adobe Garamond, a old-style serif typeface - Adobe Caslon, serif typeface - Minion, serif digital typeface from Calluna, serif typeface that has both slab serif and old style serif - Calluna Sans, sans serif typeface - Gill Sans, sans serif typeface - Myriad, humanist sans serif typeface from Museo, semi slab serif typeface Because of the massage of simple, but elegant and modern feeling the book is giving the typeface must reflect and represent this. For this a sans serif facetype is the best. Also there is not to be too much information on each page so not choosing a serif typeface is ok as for it to not be difficult to read. Also to make it look easy a tratitonal sans serif typeface will contribute to the feeling of easy recipies. If the typeface is too modern or fansy it might scare away the target group that is a beginner within cooking. The heading typeface that was chosen was Myriad Pro regular, and for the mailn text the typeaface is Gill sans regular and bold. The bold part is to show as underheadings and introduction part of the recipies. 13

27 Colours Because of the massage and style there is not used a lot of colours in this design. There is used advantage of using a lot of white and for the background of the headdings there is used a light blue colour. The reason for this is to make the reader feel at ease and not overwelmed by a lot of strong colours as it may give a feeling of a huge chalange and a lot of work. The design is to calm the reader down and give a good feeling about making the different dishes as the target group is a beginner within cooking. For the background of the big headding there is used turquoise. This color gives a feeling of friendlyness and has an gentle and calming effect on the mind. This is a good color to use as for giving good assosiations for a beginner within cooking to start having an interest in cooking more. Composition, layout and grid The focus for the composition in this design is to give a balanced feeling, and make sure that the layout is following the grid lines. Make sure that the hole page is being used and take advantage of using a lot of white space inbetween the text sections so the reader easily and quickly can find the information he/she is searching for. 14

28 Sources and refrenses Moodboard Happy shef: Ingredience: Familiy cooking togheter; People eating healthy; Books Graphich Design School - Typography page 66, Understanding and selecting typeface - Symmetry and asymmetry page 38, movement to left/right and balance - Grid and flexibility in composition of layout page 40 - Margins, grids and structure page 42 (make sure that the eye doesn t need to do far leaps while reading, and make sure that one design left and right page together as for it to balance and fit each others layout design) - Pace and contrast page 47 (planning for space) 15