[Sca-cooks] Spiral Bound or Perfect? One Book or Two

[James Prescott]

You might investigate the Garamond type face.

I did a number of actual test pages in a wide variety of fonts and
type sizes for outdoor night-time carolling in cold weather with very
unreliable light (a fairly demanding requirement, I think you'll agree),
and top of the heap according to the 40 or so carollers involved was
Garamond Narrow, 12 point, boldface (yes, boldface for the entire
text).

For indoor use with good lighting a smaller font size would be fine,
and probably not boldface.  The Narrow packs a lot of text into a
line without sacrificing legibility.


Another excellent typeface possibility is Bookman, which I also use
a lot for my own recipes (in 10 point) and song sheets (in 11 point).

You could try samples of both at various sizes and ask a panel to say
when they have become too small.


The question of point size can't be answered without knowing the
font, because some 'regular' fonts at 12 point are harder to read
than other 'regular' fonts at 9 point.


Thorvald


At 3:38 PM -0700 10/27/10, David Friedman wrote:
>  Another question--font size.
>
>  Past editions of the _Miscellany_ were 12 point Times. I'm 
> currently working with 11 point times. Looking at our _Joy of 
> Cooking_, it's pretty clearly smaller than that. Would people be 
> uncomfortable with text at 10 point or 9 point? Text at 10 or 11, 
> ingredients lists at 9 or 10? Would they prefer the smaller font 
> sizes, because of getting more on each page? Smaller fonts don't 
> reduce the price by much, given the cost structure, but they do 
> make layout easier for lists of ingredients.