"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Reply
 
Thread Tools Display Modes
 
Old 11-04-2008, 05:59 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Loose leaf

Actually, for me, large type is more important so I can read the recipe without glasses.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-04-2008, 06:09 PM   #12
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
I like my recipes scribbled on the back of an old envelope... Does that count?
__________________

__________________
RobsanX is offline   Reply With Quote
Old 11-04-2008, 06:36 PM   #13
Executive Chef
 
Join Date: Jul 2008
Location: central Ohio
Posts: 3,131
As long as it has nice pictures of the finished dish I am happy, and pictures of prep techniques is icing on the cake. I don't really care about the size of the book itself, I have every shape, size and thickness possible on my cookbook shelves!
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."

deelady is offline   Reply With Quote
Old 11-05-2008, 11:03 PM   #14
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I am one of those that doesn't care about the sizing of the cookbook. That's because when I was in college, it was drummed into my head that you NEVER TAKE A COOKBOOK INTO THE KITCHEN! If you do, the cookbook will become dirty/stained, possibly splashed with liquids, etc. Take the time to write the recipe down on paper, or type it. This keeps everything fresh in your mind. I like to use a pushpin to tack the recipe up to a corkboard that we have mounted in the kitchen.

However, if you feel that a cookbook is best used by taking it into the kitchen, a spiral binding is more functional, IMHO, as well as making the pages stain- and liquid-resistant.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-06-2008, 12:06 AM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I have no problem with the standard 8x10 portrait hardbound format.

I did always like the Better Homes & Garden ringbound cookbook because the boook would lay out flat - or you could remove the pages you wanted.

A true wire spiral binding is another nice format - it too will lay flat.

What I DO hate are the ones with the plastic comb bindings. They tend to be difficult to turn the pages and the pages tear out easy - especially in cheaper publications where the binding is really too small for the number of pages.

And, as someone mentioned - using a font large enough you don't need a magnifying glass to read it is also a plus.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-06-2008, 09:41 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by AllenOK View Post
NEVER TAKE A COOKBOOK INTO THE KITCHEN! If you do, the cookbook will become dirty/stained, possibly splashed with liquids, etc.
I actually cherish those stains. What great memories of meals past. My favorite stain in on my recipe for a cilantro pasta sauce that I make. That bright green stain makes me smile every time I see it.

To be fair, I often print out recipes and put them into a three ring binder so the stains are not really in my original book.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-06-2008, 10:09 AM   #17
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
That's what I do. Print the recipe and keep it in a folder. Yes, those copies get stained up. Many of those copies aren't really that old. I'm constantly "tweaking" my newer recipes, so those get changed and reprinted as needed. Those recipes that I've been using for years, unchanged, however, are pretty stained up.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-06-2008, 04:11 PM   #18
Assistant Cook
 
Join Date: Nov 2008
Location: Cypress, Texas
Posts: 4
Wow I love all this feedback! And the other suggestions ya'll are tossin out or personal likes and such are making this so much more interesting. I love all the suggestion and such and frankly I think I will likely be implementing just about every one of them.

Thinking about all of what has been mentioned so far, I am seeking to cater to a varied collection of folks. Hey why not I say!

Currently I am looking at having the following available:


Binding & Sizing:
  • Hardcover (Image Wrap)
    • Regular Edition - Standard Portrait (8x10 in)
    • Collector Edition - Large Format Landscape (11x13 in)
  • Coated-Wire Spiral Bound (Hardcover & Softcover)
    • Kitchen Edition - Standard Portrait (8x10 in)
Paper:
  • Hardcover
    • Regular Edition - 80-pound text matte-finish
    • Collector Edition - 100-pound text silk-finish
  • Coated-Wire Spiral Bound
    • 80-pound text matte-finish
    • Ultra-Light Laminated pages (Special thanks to AllenOK for this inspiried feature)
Special Features:
  • CD Version in back of books
    • This was currently an option I was already thinking of adding but reinforced by AllenOK, Michael in FtW, and GB. Thanks a ton!
This is just what I have on the drawing board. Still looking for more feedback and other ideas. Keep it coming!! Oh, and all those contributing to ideas will get a nod in the printing.
__________________
BubbaK is offline   Reply With Quote
Old 11-06-2008, 04:49 PM   #19
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
If we are just brainstorming and throwing out ideas then how about pages that are laminated so they can be wiped off it anything spills or splatters on them?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-06-2008, 05:47 PM   #20
Assistant Cook
 
Join Date: Nov 2008
Location: Cypress, Texas
Posts: 4
That is exactly what one of the additions is.

The Ultra-Light Lamination for the Spiral Bound versions.
__________________

__________________
BubbaK is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.