Comet creates new recipe for success for tiptop
Since 1986, many people in this country have been learning to cook with Tiptopf. Now, Switzerland’s best-selling cookbook and teaching resource has received a fresh redesign from Komet. And the content—including the recipes—has also been updated by Berner Schulverlag Plus.
In 2008, the Tiptopf was given an all-round makeover for the last time. Now, after more than two million copies sold, Schulverlag plus has done it again in collaboration with Komet. "As the father of three school-age children, I'm delighted that the good old Tiptopf has made the leap into the 21st century with this revision," says Komet CD Jeff Gerber.
For example, a 60-page basic section on food preparation raises awareness of the sustainable use of food and focuses on regionality, seasonality and the use of leftovers. The popular pulses and the many breakfast ideas even get their own chapter.
Komet's new editorial design is also in keeping with the times. Starting with the cover with its negatively set title, through the feminine headline font used inside, to the consistent image concept with its bright, generous backgrounds, which are intended to show off the colorful dishes to their best advantage. Created by Zurich food photographer Fabian Häfeli and food stylist Feride Dogum, the new Tiptopf is intended to whet the appetite for cooking traditional Swiss dishes as well as new, vegan creations.
In addition, new icons and color coding of the individual chapters help both young and adult readers find their way around the 464-page thick and over one kilo heavy new pot of ink.
Responsible at Schulverlag plus: Bettina Biedermann (Project Manager). Responsible at Komet: Jeff Gerber (creative direction); Lara Klopper (art direction); Timo Brandt (DTP); Corinne Hert (client service director); Claudia Shatri (senior consultant). Photos: Fabian Häfeli (photographer), Feride Dogum (food stylist). Print: Westermann Printing.
