The team looked at each recipe in a number of different ways to see if the layout solved any potential complications both editorially and visually. Was the recipe procedure difficult to follow? Would visuals of textures or close-ups help show what the recipe should look like? Would adding an explanation be okay or did we need photographs to make a culinary point? Wherever we felt there was a need to explain more of the procedure or show a texture, we did that in an expanded format. In preparation, I would read each recipe thoroughly and flag the ones I thought needed more visual explanation. It’s important to show textures and techniques so that the readers know if they are doing something correctly.Though this is a short recipe, it is a fairly complicated one. There is a lot going on, especially when you pull the vacuum and the brioche absorbs the custard. So it ended up as a two-page spread in the Gels chapter of volume 4.
Mark Clemens, Art Director, Modernist Cuisine