JAF Bernini Sans

JAF Bernini Sans specimen poster, 2013
Source: medium.com
Source: ew.com
Source: muledesign.com
Business card, designed by Bigger
Source: bz-berlin.de
Source: vancouverfoundation.ca
Source: infodesign.org.uk
Source: jlg.com
Museum – A House for Learning” by Péter György, designed by Lead82
Museum – A House for Learning” by Péter György, designed by Lead82
Museum – A House for Learning” by Péter György, designed by Lead82
Source: typographica.org
Source: goodjobsnation.org
Source: practice.typekit.com
JAF Bernini Sans is a type system with two sub-famil­ies: JAF Bernino Sans and JAF Bernina Sans. JAF Bernino Sans’s finely balanced weight distri­bu­tion and open shapes make it a great text face, while the wide variety of weights and widths provide the designer with a power­ful toolbox for head­ings and display typo­graphy. JAF Bernina Sans is a more informal version with altern­ate letter­forms, such as round dots and a double-storey g.
  • JAF Bernino Sans, Light

    Bangers and mash, also known as sausages and mash, is a tradi­tional British dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.

    Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

  • JAF Bernino Sans, Light italic

    A traditional Swedish smörgås­bord consists of both hot and cold dishes. Bread, butter, and cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel.

    Smörgås­bordet är en 1800-talsmaträtt som utvecklades ur borgerskapets brännvins­bord, en förrätt populär från 1500-talet till 1800-talets mitt. Smörgås­bordet, som innehåller ett större antal rätter än vad bränn­vinsbordet har, tar vid under 1800-talets första halva och byggs då på med nya majon­näsrätter, inläggningar men också med industri­alismens nya fiskkonserver och med omeletter. Smörgåsbordet blev mycket populärt på järnvägs­stationernas restauranger innan tågen började föra restau­rangvagnar vid 1900-talets början.

  • JAF Bernino Sans, Regular

    Thüringer Klöße werden traditionell zum Sonntags­braten zusammen mit verschiedenen gekochten Kraut­sorten, besonders Sauerkraut oder Rotkohl serviert.

    Kloßrezepte sind traditionell im Raum Thüringen, Franken, Sachsen, sowie im Vogtland verbreitet und sind dort ein Bestandteil der regionalen Kultur. Ursprünglich dienten sie als einfaches Arme-Leute-Essen, mitunter während der ganzen Woche, in aufgewärmter oder gebratener Form als Mittags- oder Abendmahl und Brotersatz. Im Thüringer Raum wurde die Vitamin­mangel­krankheit Skorbut damit praktisch ausgerottet, da rohe Kartoffeln zur Zubereitung verwendet werden.

  • JAF Bernino Sans, Regular italic

    Toffee is a confection made by caramel­izing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C).

    The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material.

  • JAF Bernino Sans, Semibold

    Bramborák je tradiční pokrm většiny slovan­ských a germán­ských národů a Maďarů, který se připravuje smažením tenké vrstvy těsta z jemně nastrou­haných syrových brambor, mouky, vajec, česneku, soli a majoránky, případně mléka a dalšího koření (kmín, pepř, nakrájená cibule) na tuku.

    Jí se teplý, samostatně nebo se zelím a uzeným masem (kaplická cmunda), jako obal vepřového masa (havířský nebo slezský řízek) nebo se škvarky. Může se použít i jako příloha, obvykle k masu a omáčce. Známá je také varianta, kdy se místo brambor použije jako základ cuketa (tzv. cukeťák). Jako doplněk brambo­rového základu se mohou použít v proměnném množství kromě cuket také např. mrkve, celer, baklažán i jiná vhodná (tvrdší) zelenina.

  • JAF Bernino Sans, Semibold italic

    Una empanada es una fina masa de pan, masa quebrada u hojaldre rellena con una prepara­ción salada o dulce y cocida al horno o frita en aceite o grasa. El relleno puede incluir carnes rojas o blancas, pescado, verduras o fruta.

    La masa, generalmente, es de harina de trigo –aunque también puede usarse harina de maíz u otros cereales– y suele llevar alguna grasa, aceite o manteca. Una vez rellena, la masa puede pintarse por fuera con huevo batido antes de la cocción. Las empanadas son un plato tradicional de la mayoría de las cocinas de los países de habla hispana.

  • JAF Bernino Sans, Bold

    Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar. Fish is mainly used in Japan, while meat is more often used in the West.

    In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.

  • JAF Bernino Sans, Bold italic

    Une gaufre est un mets de pâte légère cuite entre deux plaques métalliques, articulées entre elles par une ou des charnières, ornées de motifs qui s'impri­ment dans la pâte et donnent à la pâtisserie sa forme caracté­ristique.

    C'est un mets typique de la Belgique, des Pays-Bas, du Nord de la France, des régions alpines d'Italie (Val D’Aoste et Escartons) et de Suisse romande. La base de la plupart des recettes utilise un mélange de farine de blé, de sel, de sucre, d'œufs ; on y ajoute un liquide (eau, lait, lait battu, beurre fondu), et éventuel­lement de la levure et des épices (sel, vanille, cannelle, etc.).

  • JAF Bernino Sans, Extrabold

    A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It is usually eaten with coffee, at coffee breaks.

    Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirsch­wasser cherry brandy. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds. It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.

  • JAF Bernino Sans, Extrabold italic

    Lebkuchen, auch Pfeffer-, Gewürz- oder Honig­kuchen, ist ein Gebäck, das in Variationen vor allem in der Advents- und Weihnachts­zeit zubereitet wird. Gewerbs­mäßige Bäcker, die auf die Herstellung von Lebkuchen speziali­siert sind, nennt man Lebzelter, Lebküchler oder Lebküchner.

    Neben Honig als Süßungs­mittel und den orientalischen Gewürzen (vor allem Zimt, Nelken, Anis, weniger Kardamom, Koriander, Ingwer, Muskat) zeichnet sich der Lebkuchen vor allem dadurch aus, dass er ohne Hefe gebacken wird. Als Trieb­mittel wird stattdessen Hirsch­horn­salz oder Pottasche (oder auch beides) verwendet – Hirsch­horn­salz gibt dem rohen, noch ungebackenen Teig einen bitteren Geschmack, Pottasche hingegen ist eher geschmacks­neutral.

  • JAF Bernino Sans Narrow, Light

    A pálpusztai sajt tehén­tejből készült, sózott, oltós alvasztású, rúzs­flórával érő, lágy, zsíros sajt. A pálpusztai sajt híres jellegzetesen erős, pikáns, enyhén ammóniás bukéjáról, ami egyébként minden rúzs­flórával érő sajt jelleg­zetessége.

    A sajttészta lágy, legfeljebb kevés apró erjedési vagy röglyuk található benne. Kis méret és tömeg, rövid érési idő jellemzi, kívülről befelé érik. Íze az érés folyamán alakul ki, a tárolás ideje alatt folyóssá válhat. A pálpusztai sajt egyike a kevés tradici­onális magyar sajtnak, noha története nem nyúlik vissza régre. Magyar­országon a 20. század eleje óta készítenek pálpusztai sajtot a sörkor­csolya (romadur) jellegű sajtok mintájára. Alakja általában hasáb vagy kocka.

  • JAF Bernino Sans Narrow, Regular

    Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilize it.

    Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. If water is added to the yolk it can emulsify more oil, thus making more mayonnaise. Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaise is more typically 70-80% fat.

  • JAF Bernino Sans Narrow, Semibold

    Blomme er en stenfrugt, der vokser på træer af slægten prunus (blommetræ). Frugten har en glat skræl og et sødt frugtkød. Blommer spises som de er eller kan syltes, koges til grød eller marmelade eller kan indgå i bagværk.

    Blommer kan tørres til svesker. De blommebærende træer kom fra Vestasien, men mere end 2.000 sorter dyrkes nu over hele verden. Blommen er rund eller oval, og størrelsen kan variere efter sorten; de største er på størrelse med et æble. Frugten er omgivet af en tynd skræl, der kan spises, selv om den er en smule bitter. Farven er grøn, gul, rød, blå eller nuancer af disse.

  • JAF Bernino Sans Narrow, Bold

    Thinly sliced beef is usually used for sukiyaki. Like other nabemono dishes, each region has a preferred way of cooking sukiyaki. The key difference is between the western Kansai region and the eastern Kantō region.

    In Tokyo, the ingredi­ents are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Osaka, the meat is first grilled in the pan greased with tallow. After other ingredi­ents are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person.

  • JAF Bernino Sans Narrow, Extrabold

    In taste kefalotyri vaguely resembles Gruyere, except it is harder and saltier. A very hard cheese, it can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vege­tables, and is especially suited for grating.

    It is also used along with feta cheese in the vast majority of recipes for Spana­kopita, where many recipes say to substitute romano or parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, estab­lishing its roots in Greece during the Byzantine era. It can be found in some gourmet or speciality stores in other countries.

  • JAF Bernino Sans Condensed, Light

    Der Punsch­krapfen ist eine öster­reichische Süßspeise. Es handelt sich um einen Würfel aus Biskuitteig, der mit einer Masse aus Marmelade, Rum oder Punsch und Schokolade gefüllt und mit einer rosa Glasur überzogen ist. Punsch­krapferl dienen mitunter als Reste­verwertung von altbacken gewordenen Biskuitteig­produkten, wobei der Inländerrum einen allfälligen Altgeschmack wirkungsvoll überdeckt.

  • JAF Bernino Sans Condensed, Regular

    In Andalucía, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. Trad­itionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favoured as it helps keep the gazpacho cool and avoids the foam and the completely smooth consist­ency created by blenders and food processors.

  • JAF Bernino Sans Condensed, Semibold

    Słowo “pierogi” oznacza potrawę wykonaną z ciasta gotowa­nego, pieczonego lub smażonego na głębokim tłuszczu, cienko rozwał­kowanego i wypeł­nionego różno­rodnymi nadzie­niami. W Polsce jako nadzienie najczę­ściej występują: mięso, kiszona kapusta z grzybami, owoce sezonowe, kasza gryczana, twaróg – na słodko lub z ugotowanymi ziem­niakami i twarogiem z dodatkiem podsma­żonej cebuli. We wschod­niej Polsce bardzo popularną tradycyjną potrawą są pierogi z soczewicą.

  • JAF Bernino Sans Condensed, Bold

    Chirashi­zushi is a bowl of sushi rice topped with a variety of sashimi and garnishes. Edomae chirashi­zushi is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomoku­zushi consists of cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingred­ients; they are either chef's choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashi­zushi often varies regionally. It is eaten annually on Hinamatsuri in March.

  • JAF Bernino Sans Condensed, Extrabold

    In the absence of hard facts as to haggis’ origins, popular folklore has provided some theories. One is that the dish originates from the days of the old Scottish cattle drovers. When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens. They used the ingred­ients that were most readily available in their homes and conveni­ently packaged them in a sheep's stomach allowing for easy transpor­tation during the journey.

  • JAF Bernino Sans Compressed, Light

    Kedjenou is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients.

  • JAF Bernino Sans Compressed, Regular

    Pripravuje sa z kyslej kapusty. Líši sa podľa regiónu a obdobia varenia na pôstnu a sviatočnú. Do pôstnej katolíckej vianočnej (Štedrý deň) sa nedáva mäso, zahusťuje sa napr. bielymi hladkými haluškami, smotanou a rozotreným zemiakom. V luteránskej kapustnici na Vianoce nájdeme aj mäso a všetky ostatné zložky. Vo sviatočnej nájdeme napr. údené mäso a klobásu. Nevy­hnutné sú sušené hríby. Vianočná kapust­nica sa tradične pripravuje na konci kalendár­neho roka.

  • JAF Bernino Sans Compressed, Semibold

    Le camembert est un fromage français à pâte molle à croûte fleurie fabriqué avec du lait de vache. Fromage parmi les plus consommés en France, il est devenu, avec la baguette de pain et le béret, l’une des caractéristiques distinctives de l'image des Français et de la France dans l’imagerie populaire internationale. Le suivi de la recette d’élaboration originelle de ce fromage est garanti uniquement par les fromageries qui respectent le cahier des charges de l’AOP camembert de Normandie ce qui les démarque de la simple appellation libre « camembert ».

  • JAF Bernino Sans Compressed, Bold

    Udon is a type of thick wheat flour noodle of Japanese cuisine. Like many Japanese noodles, udon noodles are served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

  • JAF Bernino Sans Compressed, Extrabold

    Waterzooi is een typisch Gents recept gemaakt van kip of vis, groenten, room en aard­appelen. Het wordt opgediend als een soort soep samen met brood. Waar­schijnlijk was het oorspronkelijk middeleeuws gerecht op basis van zoet­watervis die in de Gentse rivieren, grachten, vesten en kanalen ruim voorhanden was. Onder meer de kwabaal werd voor waterzooi gebruikt. Wellicht werd de riviervis die oors­pronkelijk werd gebruikt voor het gerecht schaarser of ongezond door vervuiling van het water.

  • JAF Bernina Sans, Light

    Bangers and mash, also known as sausages and mash, is a tradi­tional British dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.

    Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

  • JAF Bernina Sans, Light italic

    A traditional Swedish smörgås­bord consists of both hot and cold dishes. Bread, butter, and cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel.

    Smörgås­bordet är en 1800-talsmaträtt som utvecklades ur borgerskapets brännvins­bord, en förrätt populär från 1500-talet till 1800-talets mitt. Smörgås­bordet, som innehåller ett större antal rätter än vad bränn­vinsbordet har, tar vid under 1800-talets första halva och byggs då på med nya majon­näsrätter, inläggningar men också med industri­alismens nya fiskkonserver och med omeletter. Smörgåsbordet blev mycket populärt på järnvägs­stationernas restauranger innan tågen började föra restau­rangvagnar vid 1900-talets början.

  • JAF Bernina Sans, Regular

    Thüringer Klöße werden traditionell zum Sonntags­braten zusammen mit verschiedenen gekochten Kraut­sorten, besonders Sauerkraut oder Rotkohl serviert.

    Kloßrezepte sind traditionell im Raum Thüringen, Franken, Sachsen, sowie im Vogtland verbreitet und sind dort ein Bestandteil der regionalen Kultur. Ursprünglich dienten sie als einfaches Arme-Leute-Essen, mitunter während der ganzen Woche, in aufgewärmter oder gebratener Form als Mittags- oder Abendmahl und Brotersatz. Im Thüringer Raum wurde die Vitamin­mangel­krankheit Skorbut damit praktisch ausgerottet, da rohe Kartoffeln zur Zubereitung verwendet werden.

  • JAF Bernina Sans, Regular italic

    Toffee is a confection made by caramel­izing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C).

    The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material.

  • JAF Bernina Sans, Semibold

    Bramborák je tradiční pokrm většiny slovan­ských a germán­ských národů a Maďarů, který se připravuje smažením tenké vrstvy těsta z jemně nastrou­haných syrových brambor, mouky, vajec, česneku, soli a majoránky, případně mléka a dalšího koření (kmín, pepř, nakrájená cibule) na tuku.

    Jí se teplý, samostatně nebo se zelím a uzeným masem (kaplická cmunda), jako obal vepřového masa (havířský nebo slezský řízek) nebo se škvarky. Může se použít i jako příloha, obvykle k masu a omáčce. Známá je také varianta, kdy se místo brambor použije jako základ cuketa (tzv. cukeťák). Jako doplněk brambo­rového základu se mohou použít v proměnném množství kromě cuket také např. mrkve, celer, baklažán i jiná vhodná (tvrdší) zelenina.

  • JAF Bernina Sans, Semibold italic

    Una empanada es una fina masa de pan, masa quebrada u hojaldre rellena con una prepara­ción salada o dulce y cocida al horno o frita en aceite o grasa. El relleno puede incluir carnes rojas o blancas, pescado, verduras o fruta.

    La masa, generalmente, es de harina de trigo –aunque también puede usarse harina de maíz u otros cereales– y suele llevar alguna grasa, aceite o manteca. Una vez rellena, la masa puede pintarse por fuera con huevo batido antes de la cocción. Las empanadas son un plato tradicional de la mayoría de las cocinas de los países de habla hispana.

  • JAF Bernina Sans, Bold

    Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar. Fish is mainly used in Japan, while meat is more often used in the West.

    In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.

  • JAF Bernina Sans, Bold italic

    Une gaufre est un mets de pâte légère cuite entre deux plaques métalliques, articulées entre elles par une ou des charnières, ornées de motifs qui s'impri­ment dans la pâte et donnent à la pâtisserie sa forme caracté­ristique.

    C'est un mets typique de la Belgique, des Pays-Bas, du Nord de la France, des régions alpines d'Italie (Val D’Aoste et Escartons) et de Suisse romande. La base de la plupart des recettes utilise un mélange de farine de blé, de sel, de sucre, d'œufs ; on y ajoute un liquide (eau, lait, lait battu, beurre fondu), et éventuel­lement de la levure et des épices (sel, vanille, cannelle, etc.).

  • JAF Bernina Sans, Extrabold

    A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It is usually eaten with coffee, at coffee breaks.

    Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirsch­wasser cherry brandy. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds. It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.

  • JAF Bernina Sans, Extrabold italic

    Lebkuchen, auch Pfeffer-, Gewürz- oder Honig­kuchen, ist ein Gebäck, das in Variationen vor allem in der Advents- und Weihnachts­zeit zubereitet wird. Gewerbs­mäßige Bäcker, die auf die Herstellung von Lebkuchen speziali­siert sind, nennt man Lebzelter, Lebküchler oder Lebküchner.

    Neben Honig als Süßungs­mittel und den orientalischen Gewürzen (vor allem Zimt, Nelken, Anis, weniger Kardamom, Koriander, Ingwer, Muskat) zeichnet sich der Lebkuchen vor allem dadurch aus, dass er ohne Hefe gebacken wird. Als Trieb­mittel wird stattdessen Hirsch­horn­salz oder Pottasche (oder auch beides) verwendet – Hirsch­horn­salz gibt dem rohen, noch ungebackenen Teig einen bitteren Geschmack, Pottasche hingegen ist eher geschmacks­neutral.

  • JAF Bernina Sans Narrow, Light

    A pálpusztai sajt tehén­tejből készült, sózott, oltós alvasztású, rúzs­flórával érő, lágy, zsíros sajt. A pálpusztai sajt híres jellegzetesen erős, pikáns, enyhén ammóniás bukéjáról, ami egyébként minden rúzs­flórával érő sajt jelleg­zetessége.

    A sajttészta lágy, legfeljebb kevés apró erjedési vagy röglyuk található benne. Kis méret és tömeg, rövid érési idő jellemzi, kívülről befelé érik. Íze az érés folyamán alakul ki, a tárolás ideje alatt folyóssá válhat. A pálpusztai sajt egyike a kevés tradici­onális magyar sajtnak, noha története nem nyúlik vissza régre. Magyar­országon a 20. század eleje óta készítenek pálpusztai sajtot a sörkor­csolya (romadur) jellegű sajtok mintájára. Alakja általában hasáb vagy kocka.

  • JAF Bernina Sans Narrow, Regular

    Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilize it.

    Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. If water is added to the yolk it can emulsify more oil, thus making more mayonnaise. Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaise is more typically 70-80% fat.

  • JAF Bernina Sans Narrow, Semibold

    Blomme er en stenfrugt, der vokser på træer af slægten prunus (blommetræ). Frugten har en glat skræl og et sødt frugtkød. Blommer spises som de er eller kan syltes, koges til grød eller marmelade eller kan indgå i bagværk.

    Blommer kan tørres til svesker. De blommebærende træer kom fra Vestasien, men mere end 2.000 sorter dyrkes nu over hele verden. Blommen er rund eller oval, og størrelsen kan variere efter sorten; de største er på størrelse med et æble. Frugten er omgivet af en tynd skræl, der kan spises, selv om den er en smule bitter. Farven er grøn, gul, rød, blå eller nuancer af disse.

  • JAF Bernina Sans Narrow, Bold

    Thinly sliced beef is usually used for sukiyaki. Like other nabemono dishes, each region has a preferred way of cooking sukiyaki. The key difference is between the western Kansai region and the eastern Kantō region.

    In Tokyo, the ingredi­ents are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Osaka, the meat is first grilled in the pan greased with tallow. After other ingredi­ents are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person.

  • JAF Bernina Sans Narrow, Extrabold

    In taste kefalotyri vaguely resembles Gruyere, except it is harder and saltier. A very hard cheese, it can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vege­tables, and is especially suited for grating.

    It is also used along with feta cheese in the vast majority of recipes for Spana­kopita, where many recipes say to substitute romano or parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, estab­lishing its roots in Greece during the Byzantine era. It can be found in some gourmet or speciality stores in other countries.

  • JAF Bernina Sans Condensed, Light

    Der Punsch­krapfen ist eine öster­reichische Süßspeise. Es handelt sich um einen Würfel aus Biskuitteig, der mit einer Masse aus Marmelade, Rum oder Punsch und Schokolade gefüllt und mit einer rosa Glasur überzogen ist. Punsch­krapferl dienen mitunter als Reste­verwertung von altbacken gewordenen Biskuitteig­produkten, wobei der Inländerrum einen allfälligen Altgeschmack wirkungsvoll überdeckt.

  • JAF Bernina Sans Condensed, Regular

    In Andalucía, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. Trad­itionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favoured as it helps keep the gazpacho cool and avoids the foam and the completely smooth consist­ency created by blenders and food processors.

  • JAF Bernina Sans Condensed, Semibold

    Słowo “pierogi” oznacza potrawę wykonaną z ciasta gotowa­nego, pieczonego lub smażonego na głębokim tłuszczu, cienko rozwał­kowanego i wypeł­nionego różno­rodnymi nadzie­niami. W Polsce jako nadzienie najczę­ściej występują: mięso, kiszona kapusta z grzybami, owoce sezonowe, kasza gryczana, twaróg – na słodko lub z ugotowanymi ziem­niakami i twarogiem z dodatkiem podsma­żonej cebuli. We wschod­niej Polsce bardzo popularną tradycyjną potrawą są pierogi z soczewicą.

  • JAF Bernina Sans Condensed, Bold

    Chirashi­zushi is a bowl of sushi rice topped with a variety of sashimi and garnishes. Edomae chirashi­zushi is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomoku­zushi consists of cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingred­ients; they are either chef's choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashi­zushi often varies regionally. It is eaten annually on Hinamatsuri in March.

  • JAF Bernina Sans Condensed, Extrabold

    In the absence of hard facts as to haggis’ origins, popular folklore has provided some theories. One is that the dish originates from the days of the old Scottish cattle drovers. When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens. They used the ingred­ients that were most readily available in their homes and conveni­ently packaged them in a sheep's stomach allowing for easy transpor­tation during the journey.

  • JAF Bernina Sans Compressed, Light

    Kedjenou is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients.

  • JAF Bernina Sans Compressed, Regular

    Pripravuje sa z kyslej kapusty. Líši sa podľa regiónu a obdobia varenia na pôstnu a sviatočnú. Do pôstnej katolíckej vianočnej (Štedrý deň) sa nedáva mäso, zahusťuje sa napr. bielymi hladkými haluškami, smotanou a rozotreným zemiakom. V luteránskej kapustnici na Vianoce nájdeme aj mäso a všetky ostatné zložky. Vo sviatočnej nájdeme napr. údené mäso a klobásu. Nevy­hnutné sú sušené hríby. Vianočná kapust­nica sa tradične pripravuje na konci kalendár­neho roka.

  • JAF Bernina Sans Compressed, Semibold

    Le camembert est un fromage français à pâte molle à croûte fleurie fabriqué avec du lait de vache. Fromage parmi les plus consommés en France, il est devenu, avec la baguette de pain et le béret, l’une des caractéristiques distinctives de l'image des Français et de la France dans l’imagerie populaire internationale. Le suivi de la recette d’élaboration originelle de ce fromage est garanti uniquement par les fromageries qui respectent le cahier des charges de l’AOP camembert de Normandie ce qui les démarque de la simple appellation libre « camembert ».

  • JAF Bernina Sans Compressed, Bold

    Udon is a type of thick wheat flour noodle of Japanese cuisine. Like many Japanese noodles, udon noodles are served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

  • JAF Bernina Sans Compressed, Extrabold

    Waterzooi is een typisch Gents recept gemaakt van kip of vis, groenten, room en aard­appelen. Het wordt opgediend als een soort soep samen met brood. Waar­schijnlijk was het oorspronkelijk middeleeuws gerecht op basis van zoet­watervis die in de Gentse rivieren, grachten, vesten en kanalen ruim voorhanden was. Onder meer de kwabaal werd voor waterzooi gebruikt. Wellicht werd de riviervis die oors­pronkelijk werd gebruikt voor het gerecht schaarser of ongezond door vervuiling van het water.

For more detailed information on the styles, see the full PDF specimen