The Too Many Tomatoes Cookbook

You say, tomato. I say, pomodoro. Yes, one of the more flavorful words that I learned to speak in Italian before I learned to speak it in English. Yellow, orange, red. Round, plum, cherry, green. Leaves, then flowers, then vines. Then salad, and simmering red sauce. Growing, outproducing itself right alongside the fresh green basil, mint, and lettuce. The scents of the garden in summer are sweet.

Aside from a generational symbol of family tradition, the tomato represents the abundant harvest that comes from caring for, cultivating, and planting a seed. One little seed. Add good light. Tender care. When the time is right, transplant the seedling into the fertile earth. To root. Water, every other day. Watch the leaves flower. And then turn into green, firm, unripe tomatoes. As they ripen, they soften. And come into their magnificent color. Beautiful and luscious.

Tomato Cover LRThe Too Many Tomatoes Cookbook, Classic & Exotic Recipes from around the World, © 2009 by Brain Yarvin, Photography by Brian Yarvin, published by The Countryman Press. Cover and Interior Book Design by Michelle Farinella Design.

*Design Award*
Bronze Medal for Book and Cover Design
The Art Directors Club of New Jersey, 2009

*Design Award*
American Graphic Design Award
Excellence in Communication Design, Book and Cover Design
Graphic Design USA, 2010

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This 224-Page Cookbook includes over 100 mouthwatering recipes. The concise instructions are easy-to-follow, the photography exquisite. You will learn how to process and preserve the freshness of your own homegrown harvest straight from the garden. You will enjoy traditional to unique recipes from salads, side dishes, soups; to meat, poultry, and fish dishes; to rice, pastas, pizzas, salsas, even desserts. Prepare yourself, though, it’s hard to choose a favorite among these recipes.

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Some of the recipes are: Bruschetta with Tomato, Greek Salad, Hawaiian-Style Salmon Salad, Indian Tomato and Lentil Soup, Italian-Style Tomato Soup, Beef and Tomato Chow Mein, Southwestern-Style Spicy Gazpacho, Japanese Beef and Tomato Stir-Fy, Chicken Cacciatore, Vegetable and Cheese Lasagna, Dried Tomato and Olive Bread, Tomato Pesto, Chutney, and Marmalade. And, for dessert, Tomato Soup Cake and Green Tomato Pie!

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Brian Yarvin is an enthusiastic chef, educator, and photographer, who has written about and photographed food for many local and national publications. Brian lives and cooks in Edison, New Jersey.

I have also had the honor of designing Brian’s previous cookbook,  A World of Dumplings, also published by The Countryman Press in Vermont. Also full of the most wonderful recipes from every tradition.

This week I’m reminded that creativity is at times a seed that needs to planted. It needs to germinate. It needs good light, and tender care. The idea seedling needs to root. When the time is right. It will flower, and flourish. It naturally ripens on the vine. As it ripens, it softens. And comes into its harvestable form.

Like the pomodoro.

What idea seedling has flourished into the most bountiful harvest for you?

The Rusty Parrot Cookbook

Designing a cookbook is a treat. It requires a well thought out plan, a fair amount of organization, and order. And an eye towards aligning the complex more towards simplicity and clarity. It becomes a sacred, reverent experience for me. One similar to preparing for and cooking a special meal for a table full of your favorite people. In its truest form, the reader feels a certain excitement, confidence, and sense of proficiency ~ at a glance. The sense that the perfect process will ultimately lead to a lovely completed masterpiece of form, function, and flavor. Visually, the order and composition of each page must have a rhythm and a flow so that the images, ingredients, yield, and the directions are clear, concise, and structured to be easily referenced. Enticing. Ravishing perhaps.

The Rusty Parrot Lodge and Spa in Jackson Hole is renowned for its gourmet and exquisite cuisine from its Wild Sage Restaurant. This 224-Page hardcover cookbook includes gorgeous photography and easy to follow, step-by-step instructions for scrumptious breakfasts, dinners, and delicious desserts.

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The Rusty Parrot Cookbook: Recipes from Jackson Hole’s Acclaimed Lodge, © 2009 by Darla Worden and Eliza Cross, Photography by David Swift, published by Gibbs Smith. Book Jacket and Interior Book Design by Michelle Farinella Design.

*Design Award*
Certificate of Excellence in Design, Book and Cover Design
The Art Directors Club of New Jersey, 2009

*Design Award*
American Graphic Design Award
Excellence in Communication and Design, Book and Cover Design
Graphic Design USA, 2009

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The book is organized into recipes that correspond with each of the four seasons. And, throughout the seasonal recipes, the authors share some photos, essays, and poems of Jackson Hole’s history, art, and wildlife.

A small sampling of the recipes include: Grand Mariner French Toast, Rosemary and Green Tea Smoked Duck Breast with Sweet Potato-Sage Gnocchi and Pomegranate Jus, Cinnamon Beignets with Espresso Ice Cream and Hot Chocolate, and Kahlua Cheesecake with Vanilla-Macedamia Nut Crust.
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The Rusty Parrot Lodge and Spa was named the number one hotel in the Continental U.S. and Canada by Travel & Leisure readers World’s Best Awards. We certainly get the sense that this destination lodge in the West would be a treasured experience year round.

This cookbook lets you share in the experience of being part of The Rusty Parrot Lodge and Spa by providing lots of wonderful recipes to enrich every season.

Organization, order, and clarity are often the perfect recipe!

Posted by on May 9, 2010 in Blog, Book Design, Books, Cover Design, Design Matters