Deconstructing the Dish

Whitecap 2007

David Adjay wanted his cookbook to reflect his idea of cooking as influenced by external factors, specifically what to eat when you’re cool or warm, cold or hot.

To accomplish this, the cookbook is organized in meals, guiding home chefs on what ingredients and combinations are successful, with several recipes on each page. Keeping it all calm and clear was the challenge, so the cookbook could meet his ultimate goal (weather aside), to be an easily understandable tool in the kitchen.