Larousse Gastronomique

Larousse Gastronomique  Culinary book

The brief  was to create a front cover for Larousse Gastronomique, the world’s classic culinary reference book, is known for its authoritative and comprehensive collection of recipes

I was given a sturdy design direction to illustrate the front cover for Larousse Gastronomique. I could only use certain elements and ingredients such as the following, foliage/tendrils from grape & tomato vines, fresh pea shoots & pods courgette flowers or herbs etc to hold all the elements together. Flowers/leaves that are not of a gastronomic nature were used through the illustration.

A full list of fresh herbs, star anise, fresh chilies, apple & pear, strawberries, lemon, carrots & leaves, mushrooms, hazelnuts, pasta spirals, wine glasses, garlic bulb, knife/fork/spoon, balloon whisk, ladle, milk/cream jug, prawns/langoustine, whole fish, mackerel, sea bass, crab/lobster oysters/scallops, chicken or duck, rabbit, brioche, croissant, jar of jam, tomatoes on the vine, grapes on the vine, corkscrew, squares of chocolate.

I began the Larousse Gastronomique illustration by working on each of individual elements and ingredients, which I would piece together to create the illustration. I firstly created a base structure of tendrils. Once the structure was created I started to place the individual stylized ingredients onto the base structure, and slowly built up the density of the ingredients until it filled the whole cover as a pattern.

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