Bruch—Idee&Form was commissioned to design Terroir—the first cook book from Harald Irka, the worlds youngest and very talented 3-cap chef from the Saziani Stub‘n in the south of Styria, Austria. Irkas reduced but intense style is inspired by nordic cooking and the idea of making use of regional products and combining them in a unique way.
 
The clear structure and discreet use of typography, the atmospheric seasonal images and the colored pages help the reader to navigate and to find the right receipe. The wonderful food photography by Marion Luttenberger communicates Irkas reduced and intense style without tasting the dishes and make you wish for more.
Client: Harald Irka, Saziani Stub’n
Art Direction: Bruch—Idee&Form
Photography: Marion Luttenberger
Terroir
1,506
23,796
104
Published:

Terroir

Bruch—Idee&Form was commissioned to design Terroir—the first cook book from Harald Irka, the worlds youngest and very talented 3-cap chef from th Read More
1,506
23,796
104
Published: