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

[David Friedman]

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.

A related issue is page size. It turns out that the cost of the book 
depends on the number of pages but not, surprisingly, on the page 
size--which is an argument for using the largest page size (8x10) and 
double columning instead of something like 6x9 and single columning. 
Do people find a large book less convenient to hold and work with? 
More convenient?
-- 
David/Cariadoc
www.daviddfriedman.com