Fontastic 5

F O NT AST I C 5

Introduction

Have you ever noticed the way a type whispers a story before you even read a word? This book embraces that very power, inviting you to embark on a culinary journey guided by the unique voices of typography. Each recipe in these pages draws inspiration from a specific typeface, and its distinct characteristics are then translated into a flavorful experience.

Open this book and embark on a culinary adventure where typefaces become flavors! Prepare to be surprised and delighted as the visual language of fonts translates to the delectable language of food. Each recipe is a playful exploration, where the visual personality of a font dances on your plate and delights your tastebuds.

Wine 01

Ingredients

4 cups sugar

1 (12 fluid ounce) can frozen juice concentrate

1 (.25 ounce) package active dry yeast

3 ½ quarts cold water, or as needed

Directions

-Combine sugar, juice concentrate, and yeast in a 1-gallon jug.

-Fill the jug the rest of the way with cold water. Stir or shake well until the sugar has dissolved and the mixture is well combined.

-Rinse out a large balloon; fit it over the opening of the jug. Secure the balloon with a rubber band.

-Place jug in a cool dark place. Within a day, you will notice the balloon starting to expand. As sugar turns to alcohol, gasses will release and fill up the balloon.

-When the balloon has deflated, wine is ready to drink. It takes about 6 weeks total.

With its delicate and intricate strokes, this type can resemble the complex and nuanced flavours of wine.

Ingredients

1/2 cup olive oil

2 cloves garlic, minced 3 cups tomato puree

2 teaspoons red chili flakes, or to taste

6 ounces dry spaghetti salt to taste

1 tablespoon finely chopped parsley, for garnish

Directions

-Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute.

-Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.

-Pour olive oil into a non-stick skillet, add raw spaghetti and toss until well coated with chili oil.

-Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth.

-Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. Serve with a drizzle of olive oil and more chili flakes if desired.

Edwardian

The flowing curves of this type echo the twirling strands of spaghetti, creating a visually playful connection between the font and the dish.

Steak 03

Ingredients

1 (2 pound) flat iron steak

2 ½ tablespoons olive oil

2 cloves garlic, minced

1 teaspoon chopped fresh parsley

¼ teaspoon chopped fresh rosemary

¼ cup Cabernet Sauvignon (or other dry red wine)

½ teaspoon salt

¾ teaspoon ground black pepper

Directions

-Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, red wine, salt, pepper, together in a small bowl.

-Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.

-Heat a nonstick skillet over medium-high heat. Sear and cook the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

PF FUEL

The boldness and uppercase characters of this type command attention, reflecting the robust

Crossiant 04

Ingredients

1 ¼ teaspoons active dry yeast

1 teaspoon white sugar

1 ¾ cups all-purpose flour

⅔ cup warm milk

2 teaspoons white sugar & vegetable oil

⅔ cup unsalted butter, chilled

1 large egg

Directions

-Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Knead until smooth. Cover, and let rise.

-Deflate dough and chill for 20 minutes. Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.

-Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

-To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.

-Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

Coquette

The delicate flourishes, playful curves and sophistication of this type mimic the flaky layers and elegant shape of a croissant

05

Ice Cream

Ingredients

2 cups mashed fresh blueberries

2 cups whole milk

2 cups heavy cream

1 cup white sugar

2 teaspoons vanilla extract

¼ teaspoon salt

Directions

-Combine blueberries, milk, cream, sugar, vanilla, & salt in a large bowl.

-Pour blueberry mixture into the freezer bowl of an ice cream maker; freeze overnight.

-Transfer to an airtight container and freeze until firm.

-Serve chilled.

Yink

The bouncy energy of Yink's curves mirrors the vibrant colors and fun scoops of ice cream, creating a visually delightful connection.

Ingredients

Preparation Time (mins)

Cooking Time (mins)

Directions

Servings

Blenny

Here’s a challege for you! Think of a recipe that resonates with this type face and make your own recipe.

Credits

Recipes - Allrecipes.com

Wine - by MSGYPSYLEE

Spaghetti - By John Mitzewich

Steak - by Cocina JNOTS

Croissant - by Katherine Foster

Ice cream - by ejw825

Images - Freepik, Unsplash, Pexels