Contemporary German calligrapher, teacher, book designer and type designer associated with Stempel, Linotype, Hell, ITC, and Bitstream. It was in 1935 that Zapf started on his course to becoming one of the 20th century’s most significant type designers and calligraphers by buying writing manuals of Rudolf Koch and Edward Johnston, and teaching himself. In 1938 he worked at the workshop of Paul Koch in Frankfurt, learning about punchcutting and other techniques of fine printing. He joined Stempel later that year, alongside the punchcutter August Rosenberger. He began to design type for them the next year. During World War II Zapf was a cartographer. Zapf has designed some of the 20th century’s most important fonts, including Palatino and Optima. He recently worked with David Siegel, Apple, and Linotype to create Zapfino, a font of his calligraphic handwriting; special features enable it to adapt itself to the text it is displaying. • Hermann Zapf died on June 4, 2015 in Darmstadt, Germany, aged 96. -MyFonts
Monday, June 29, 2015
here and rice here. I used brown rice instead of basmati rice, I had to adjust water and cooking time. Enjoy.
Saturday, June 27, 2015
here. It's from his book Ottolenghi the Cookbook.
Tuesday, June 23, 2015
Monday, June 22, 2015
Saturday, June 20, 2015
Arkive • We have a few trees in our yard for about 8-10 years. This is the first time it's blooming, beautiful orange red berries.
Friday, June 19, 2015
here, topping recipe in English here, the recipe is from Saha. Meat patties that I already made a few times and posted the recipe in Hebrew here and in English here, I used around 350g ground meat this time. Home made humus and Persian green rice, recipe in Hebrew here, #2, and a very similar recipe in English here. I didn't use fava beans but it sounds interesting. Bon Appétit.
Thursday, June 18, 2015
Wednesday, June 17, 2015
this recipe, but I changed a few things. Ingredients: 2 ears corn, husks and silks removed • 1 1/2 tbs olive oil • 2-3 medium zucchinis, halved lengthwise and thinly sliced • 3 garlic cloves, minced • Hot pepper, halved, seed removed, chopped • 20-25 cherry tomatoes, halved • Salt and pepper • 1/2 cup of chopped parsley • 1/2 cup of chopped cilantro • 1/2 cup torn basil Directions: 1. Cut the tip of each corn. Using a sharp knife, slice downward to release kernels. 2. In a large saucepan, heat olive oil. Add zucchini and garlic and cook, tossing, until bright green, about 3 minutes. Add corn and hot pepper, cook, tossing, about 3 minutes. Add tomatoes, cook, tossing, about 2 minutes. Stir in parsley and cilantro, cook, tossing for 1 minute. Add salt and pepper. Remove from heat and stir in basil. Bon appetite.
Tuesday, June 16, 2015
Giuseppe Capogrossi was born on March 7, 1900, in Rome. In 1922 he completed his law degree but soon after devoted himself entirely to painting and joined Felice Carena's atelier.
—www.guggenheim.org • More here.