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Cookbooks: Best fonts?

Is there a preferred font or fonts for cookbooks? I know the clarity of the numbers and the format of numbers as fractions is probably an important consideration. I have not come across an 'industry standard' or best practice, so I am looking for suggestions of what is popular (and especially very clear), serif vs. sans-serif? Are there any particular combos of fonts that work well together for recipes, perhaps one for the titles and another for the ingredient list and instructions? Thank you for any input you can offer! :-)

lisaschroder

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