Simremad
- Project Simremad
- Client People's Press
- Year 2005
Slow Slow Food
An act of falling occurs. Into food. The palate is conquered suddenly, something bursts, half a second of weightlessness passes and the indifference is vaporized. The mist clears away and you
realize that you know nothing. You have been eating in vain up until this point. What you are eating right now is the first food in the rest of your life.
The cook book "Simremad & Ting der tager tid" (Simmer Food and Things that take Time) is the brainchild of a group of food enthusiasts, including e-Types' managing director Søren Skafte
Overgaard, who during their studies all used to work for a big red-headed chef in one of Copenhagen's best restaurants.
The book goes against the dominant tendency that food should be fast, convenient and consumed individually. Simmering as a concept means slow boiling, keeping a stew or a soup just around the point where it boils, but oh so slowly, lazily.
Unlike most cook books that are structured by season (food for spring, food for summer, autumn, winter) or by starters-main courses-desserts, this cook book is structured based on the time that goes into making the dishes. Chapter 1: 1-3 hours. Chapter 2: 3-6 hours, chapter 3: 6 hours-1 day, Chapter 4…. The rceipes are a mixture of classics such as Osso Bucco, Coq au Riesling and Cassoulet and new inventions on the other. But all share the characteristic that they must be prepared over extended periods of time.
The design of the cook book was done at e-Types. Two special e-Types typefaces were used for the book: 'Fine Festival Rond' and 'DeLuca'. All the design elements of the book with its hard cover, embossment, dust cover with silver foil and beatiful, evil, dark cover photo come together to match the identity of the project perfectly: it does not want to please anyone. And it is all about quality and love of your subject matter.
Photo credits: Leslie Westhausen
The book goes against the dominant tendency that food should be fast, convenient and consumed individually. Simmering as a concept means slow boiling, keeping a stew or a soup just around the point where it boils, but oh so slowly, lazily.
Unlike most cook books that are structured by season (food for spring, food for summer, autumn, winter) or by starters-main courses-desserts, this cook book is structured based on the time that goes into making the dishes. Chapter 1: 1-3 hours. Chapter 2: 3-6 hours, chapter 3: 6 hours-1 day, Chapter 4…. The rceipes are a mixture of classics such as Osso Bucco, Coq au Riesling and Cassoulet and new inventions on the other. But all share the characteristic that they must be prepared over extended periods of time.
The design of the cook book was done at e-Types. Two special e-Types typefaces were used for the book: 'Fine Festival Rond' and 'DeLuca'. All the design elements of the book with its hard cover, embossment, dust cover with silver foil and beatiful, evil, dark cover photo come together to match the identity of the project perfectly: it does not want to please anyone. And it is all about quality and love of your subject matter.
Photo credits: Leslie Westhausen
Find Simremad & Ting der tager tid at People's Press: artpeople.dk/Simremad
