Famous Chefs and Fabulous Recipes
Lessons Learned at One of the Oldest Cooking Schools in America
I designed the cover art as well as the interior layout of this book (in collaboration with Amy Freels). The project demanded an organized, hierarchical layout in order to make sense of all of the content. Synopsis follows:

"Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event. If Jimmy Stewart showed up as George Bailey, residents wouldn’t bat an eyelash.

Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.

But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can’t wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school’s own chefs, to mouth-watering dishes from the international chefs who have taught at the school.

Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do?

This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish."
–from uakron.edu/uapress
The cover of the book was shot inside of the Western Reserve School of Cooking in Hudson, Ohio. The warm colors reflect the act of working in the kitchen, while the san-serif font represents a modern but diverse alumni.
The diverse recipes required many ingredients sometimes, as well as lengthly descriptions on preparation. The amount of information had to be organized into a clear and concise format.
Chapters are distinguished by chef, with short biographies preceding their recipes.
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