“Mesa y Mantel” is a collection that celebrates the richness of traditional cooking through a contemporary lens. Each title invites readers to rediscover the gestures, flavors, and know-how that have been passed down through generations.
I collaborated closely with designer Nora Grosse to create the visual identity of the series — from the overarching graphic concept and brand tone to the covers and interior illustrations of each book.
The goal was to build a coherent and evocative visual universe: warm, handcrafted, and slightly poetic.
Cenas al fresco — Myrto Kalle
The best recipes for summer dinners outdoors — with a touch that transports you to Greece.
A sardine feast on the terrace, a table overflowing with salads and cheeses, or simply a homemade pizza for an improvised Friday dinner in the garden: summer is the best time of year to gather around food, surrounded by friends and family.
Myrto Kalle brings us 50 light and tasty recipes, perfect for sharing outdoors, all infused with a touch of her native Greece. Tzatzikis and hummus, creams, marinades, vegetable pies... Simple and quick to prepare, each dish is seasoned with stories and tips that will delight young and old alike during the long, delicious after-dinners of summer.
Picadas — Ramón Parellada
The picada, the invisible secret of Catalan cuisine, is the result of imagination and creativity — a wise resource that turns everyday dishes into true festive meals.
A bay leaf, a head of garlic, a few almonds, or a piece of dry bread are ingredients overflowing with poetry. With their humble simplicity, they correct flavors and open the door to extraordinary aromas.
In this book, which passionately celebrates the mortar and those miraculous dressings handed down from generation to generation, Ramón Parellada has gathered picadas from sea and mountain, from grandmothers and old inns, along with the recipes that best accompany them: little stews, casseroles, rice dishes, and unforgettable broths. A delicious read.
Helados — Paula López Montero
A walk through the countryside discovering rich and unexpected flavors for ice creams.
In autumn, pine nuts and blackberries; in winter, almonds and cabello de ángel; in spring, violets, cherries, strawberries, and apricots; and in summer, banana, carob, and lime.
Helados is a stroll through nature and the homes of shepherds and farmers with whom Paula López Montero, co-founder of the traveling micro-ice-creamery Campo a través, collaborates in her search for original and traditional ingredients.
A sweet, approachable recipe book that celebrates craftsmanship, simplicity, and the freshness of a nearly forgotten trade.
All images © lauraalejo.com 2005-2023
Powered by PROMSITE BY CDMON
Powered by PROMSITE BY CDMON