40 Everyday Meals
DROP US A LINE
WHAT WE DO
the act of a person or thing that cooks.
the art or practice of preparing food; cookery.
used in preparing foods:
a cooking utensil.
fit to eat when cooked (distinguished from eating ):
Photography is the science, art and practice of creating durable images by recording light or other electromagnetic radiation, either electronically by means of an image sensor, or chemically by means of a light-sensitive material such as photographic film.
Design is the creation of a plan or convention for the construction of an object or a system (as in architectural blueprints, engineering drawings, business processes, circuit diagrams and sewing patterns). Design has different connotations in different fields.
Designing often necessitates considering the aesthetic, functional, economic and sociopolitical dimensions of both the design object and design process. It may involve considerable research, thought, modeling, interactive adjustment, and re-design.
MEET THE TEAM
The producer and designer
Isma Prados’ passion for food and drink began when he worked in a bar during summer holidays at the tender age of fourteen. At twenty-five, a well-known Catalan hotelier hired him to work in his restaurant, La Sila, and since then he has worked his way to the top, leaving his splendid personal mark in several other restaurants.
Alongside his success as a restaurant chef, his work as the warm and entertaining host of TV shows such as Cuina per solters (“Cooking for Bachelors”) and La cuina de l’Isma (“Isma’s Cuisine”) on the Catalan television network TV3 has earned him widespread media attention and popularity, gathering a solid fan base of foodies who love his fun approach to healthy cooking. The shows also paved the way for his first two best-selling cookbooks La cuina de l’Isma (RBA, 2006) and Les receptes de l’Isma (“Isma’s Recipes”, RBA, 2007).
A regular on TV and radio shows, he also writes articles and recipes for several newspapers and lifestyle magazines. Additionally, he has been involved in the development of innovative cooking methods and utensils, a field in which his engineering background is certainly an asset. His latest books, iCook. Manual de cocina para emancipados (“iCook. A Cooking Manual for the Emancipated”, Planeta, 2012) and Cocina Sana en 10 minutos (“10-Minute Healthy Cooking”, Amat, 2015) confirm his status as one of Spain’s most important celebrity chefs.
Becky Lawton is a professional food photographer specializing in still life compositions in the creative culinary field with over twenty-five years of wide-ranging experience in her profession.
She has an extensive portfolio of clients ranging from large restaurant groups to food companies. She has been the photographer for many different books distributed by internationally famous publishers and has worked for food magazines and highly reputable Spanish chefs, restaurants and hotel chains. Much of her work is currently available in specialty catalogs at several international photographic agencies. In addition, she collaborates closely with advertising agencies and designers based in Barcelona, where she has lived for the past fifteen years.
Freire Disseny, led by design director, illustrator and painter Alfons Freire, has been serving Spanish and international publishers for twenty-five years, offering book design, typesetting and communication services. The studio has also worked with companies and organizations that aim to publish high-quality catalogs, calendars, brochures and monographic publications.
Notable projects include the Spanish version of the “Lonely Planet” guides, the “For Dummies” series, business and non-fiction books, front- and backlists for publishers like Amat or Planeta, publications for universities, foundations and public institutions, or special publications like the new Barcelona Football Club Museum guide. Freire Disseny has also produced high-quality cookbooks for Montagud publishers, dessert books for the world-famous restaurant El Bullí, and photography books for Lunwerg.
Is there a recipe to pick a recipe for an everyday meal? We may be what we eat, but how do we choose what we eat and what we are? Whole and Balanced: 40 Everyday Meals [working title] is an upcoming series of books on cooking and food culture that aims to address these questions and provide a simple yet complete guide for healthy cooking that fits in with today’s busy lifestyle.
Created by the Barcelona-based chef and cuisine showman Isma Prados, Whole and Balanced advocates an everyday management of the 6 main elements of a complete healthy meal, while maintaining a fun and interesting approach to cooking. Illustrated with beautifully crafted photos by Becky Lawton and designed by the experienced book production studio Freire, these are the perfect books for curious foodies with an appetite for a healthy table, every day of the week.
An engineer-turned-executive chef, cooking show host and best-selling author of cookbooks, Isma Prados is an expert in healthy food. Known for basing his cuisine on natural ingredients to prepare simple, familiar recipes with a creative twist, he has been promoting food culture since he was 14 years old, when he first started as a restaurant kitchen assistant by the Mediterranean Sea in his summer holidays.
In this series, each book addresses a specific subject within the concept of whole and balanced meals, following the 6 main food groups in an approach similar to world-renowned nutrition plans such as MyPlate, backed directly by the US Presidency. Using easy-to-find ingredients and utensils, the list of 40 recipes focuses on a specific topic, including meat, fish, vegan and gluten-free, among others. The ingredients for each recipe follow the order and proportion of an ideal, complete and healthy meal, the essence of which is explained in the initial pages of each book.
Additionally, the author includes two other segments before the actual recipes appear. First, there is a summary of simple tricks for quicker cooking, which aim to help readers with the recipes later on. Secondly, there is a themed introduction to the specific subject that structures each book. The recipes are then presented on a single page with a list of ingredients and step-by-step cooking instructions in simple, light-hearted language. Plus, a few fun facts, cultural snapshots, practical advice and recipe variation hints are thrown in every now and then for good measure.
The entire content is illustrated with Becky Lawton’s photos, full-page overhead shots of the food, enhancing its colorful splendor. Both the chef and the cuisine photographer worked closely with the experienced art director, Alfons Freire, who designed a simple and intuitive book layout as well as personally penning the additional illustrations. The series is a product of teamwork; the result being a beautiful product that can only benefit the publisher that acquires it.
We present you with the possibility of acquiring the full package of the 6 books in the series (extendable to 12 titles in total), including content creation, translation rights, art direction, book design, production (with optional print supervision), and direct contact with a single project manager.
This is a highly attractive offer for editors who aim to keep key decisions in-house yet also wish to save time and effort on the management of the finer details. This comprehensive approach combined with liaison with a Spanish- and English-speaking project manager who helps to coordinate all the parties involved ensures a fluid workflow. Treating the project as a unit also contributes greatly to its cost effectiveness.
We know that cost is an important element. Our extensive experience as a content, design and production team, which has worked with several publishers worldwide for the past twenty years, tells us that the pricing of each service is competitive. Also, as a flexible and customer-oriented team, all the parties involved are naturally committed to adapting to the publisher’s needs.