A cookbook gets heavy use: it lies open on the counter, gets stains and is leafed through often. That’s why a cookbook calls for different choices than an ordinary novel. In this article you’ll read what to watch for when having a cookbook printed.
Binding: lying flat
The most important thing for a cookbook is that it’s sturdy and durable. So choose a sewn hardcover. Still want a luxurious, bound look? Then a sewn hardcover with a flexible spine is a good middle ground.
Paper and finishing
Go for sturdy paper of 135 to 170 gsm so photos come across well and pages don’t show through. A matt or silk coated paper prevents annoying reflections in the kitchen. Consider a dirt- and moisture-repellent lamination layer on the cover.
Size and layout
- Size: A4 or square 21×21 cm works nicely for recipes with photos.
- Full-colour photography: shows dishes off to their best.
- Generous margins: keep text away from the spine and trim edges.
- Sections: use tabs or colours for overview.
We’re happy to think along with you about the best combination of binding, paper and size for your cookbook, from one copy to a large print run.
