JAF Facit

“Up there up here”, designed by Kaune & Hardwig
Source: viewbook.com
Viewbook Portfolio iOS app, image © Viewbook, 2013
Sebastian Fitzek novel covers, designed by Zero
Sebastian Fitzek novel covers, designed by Zero
Source: stet.editorially.com
Markt der Kontinente, designed by Charlotte Driessen
Source: marktderkontinente.de
Source: trello.com
PC World iPad app
Content Matters” by Hester Vlaardingerbroek, designed by Arienne Boelens
Source: themorningnews.org, designed by Jason Santa Maria
Source: nyfa.org
Source: auto-public.nl
“Arte Bregaglia”, designed by Thomas Rhyner
Source: hkt.fi
Source: cedvel.com
“Fukt” magazine, designed by Ariane Spanier design
“Hikarie” by Rico, designed by Shoko Mugikura
Working with JAF Facit’s weight range from Extra­light to Extra­bold allows you to create typo­graphic voices varying from elegant and friendly to defin­ite and strong, or cool, without losing styl­istic consist­ency between the fonts. Origin­ally designed for use in print, the screen-optim­ised version – Facit Web – has become increas­ingly popular online in recent years.
  • JAF Facit, Extralight

    Rösti is made with coarsely grated potato, either cooked or raw. Depend­ing on the frying tech­nique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying.

    Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of addi­tional ingredi­ents are some­times added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch. In Swiss popular conscious­ness, rösti is eaten only in the German-speak­ing part of the coun­try. It is portrayed as a stereo­typ­ical iden­ti­fier of Germanic culture, as opposed to the Latin one.

  • JAF Facit, Extralight italic

    Metworst of boeren­met­worst is een harde gekruide worst gemaakt van stukjes varkens­vlees en varkens­vet. Metworst wordt tradi­ti­o­neel gegeten bij stamp­pot­ge­rech­ten als zuur­kool en boeren­kool, soms in combi­na­tie met een rook­worst.

    Tegen­woor­dig is metworst vooral in trek als snack, zoals de Gronin­ger metworst (met veel kruid­na­gel) of de mildere Friese metworst. In Drenthe bestaat de hardere variant koster­worst. Metworst werd van oorsprong gemaakt van snij­af­val, het met slaat op de kleine stukjes vlees die over­blij­ven bij het in stukken verde­len van vlees. Ook de droge worst is in dat opzicht een metworst.

  • JAF Facit, Light

    After the pomegranate is opened by scoring it with a knife and break­ing it open, the arils (seed casings) are separ­ated from the peel and internal white pulp membranes. Separ­at­ing the red arils is easier in a bowl of water because the arils sink and the ined­ible pulp floats.

    Freez­ing the entire fruit also makes it easier to separ­ate. Another very effect­ive way of quickly harvest­ing the arils is to cut the pomegranate in half, score each half of the exter­ior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embed­ded arils to remove.

  • JAF Facit, Light italic

    Skilpadjies is a tradi­tional South African food, also known by other names such as “muise”, “vler­muise” and “po­fad­der”. The dish is lamb’s liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys.

    Most cooks mince the liver, add cori­ander, chopped onion, salt and Worcester­shire sauce then wrap balls of this mixture with the netvet and secure it with a tooth­pick. The balls, approx­im­ately 80mm in diamet­er, are normally grilled over an open char­coal fire and ready when the fat is crisp. Dishes such as skilpadjies had already been made by the ancient Romans and the German recipe for calf’s liver in caul fat appears in the book “Das Buoch von guoter Spise”.

  • JAF Facit, Regular

    El pan con toma­te, una comida repre­sen­ta­tiva de Cata­luña, consiste en una reba­nada de pan con medio tomate maduro restre­gado y aliñado con aceite de oliva y sal. Es una comida tradi­c­io­nal de las cocinas cata­la­na, arago­nesa y bale­ar, similar a la brus­chetta ital­ia­na.

    Tiene ante­ce­den­tes en traba­ja­do­res anda­lu­ces, murc­ia­nos y extre­meños que emigra­ban hacia otras zonas de la península ibéri­ca. Está consi­de­rado como uno de los típicos ejem­plos que definen la dieta medi­terránea, exten­dido como receta tradi­c­io­nal por toda España. Se elabora frotando tomate crudo y maduro sobre una reba­nada de pan, prefe­ri­ble­mente de pagès (pan de payés), tostado o no, aliñado al gusto con sal y aceite de oliva.

  • JAF Facit, Regular italic

    Unagi is the Japan­ese word for fresh­wa­ter eel, espe­cially the Japan­ese eel, Anguilla japon­ica. Unagi is a common ingredi­ent in Japan­ese cook­ing. It is not to be confused with salt­water eel, which is known as anago in Japan­ese.

    Seafood Watch, a sustain­able seafood advis­ory list, recom­mends that consumers avoid eating unagi due to signi­fic­ant pres­sures on world­wide fresh­wa­ter eel popu­la­tions. All three eel species used as unagi have seen their popu­la­tion sizes greatly reduced in the past half century. For example, catches of the European Eel have declined about 80% since the 1960s. Although about 90% of fresh­wa­ter eel consumed in the U.S. are farm-raised, they are not bred in captiv­ity.

  • JAF Facit, Semibold

    Ogórki kiszo­ne, ogórki kwaszone – produkt spożyw­czy powszech­nie znany w Europie central­nej i wschod­niej. Powstaje z ogórków grun­to­wych złożonych w beczce lub słoju z dodat­kiem łodyg i baldachów kopru, korzeni chrza­nu, ząbków czosnku zala­nych wodą z solą, które podle­gają kisze­niu.

    Do kisze­nia ogórków można dodać przy­pra­wy: liście lauro­we, ziarna gorczycy białej lub pieprzu czar­ne­go. Niekiedy dodaje się do kisze­nia ogórków liście wiśni, porzeczki czar­nej, wino­rośli lub dębu. Ogórków kiszo­nych używa się jako zakąski do wielu potraw. Są produk­tem poda­wa­nym do obiadu jako dodatek do ziem­niaków, jako skład­nik sałatek czy też kana­pek. Czasem są stoso­wane jako zakąska do wódki i śledzia w oleju z cebulą. Są podsta­wo­wym skład­ni­kiem zupy ogórko­wej.

  • JAF Facit, Semibold italic

    Chops are gener­ally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpen­dic­u­lar to the spine, and usually include a rib and a section of spine. They are typic­ally cut from 10–50 mm thick.

    Chops may be cooked in various ways, includ­ing grilling, pan-broil­ing, sautéeing, brais­ing, bread­ing and frying, and baking. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed, or braised, or breaded and fried (mil­anese). In South Africa and Namibia the tradi­tional way of cooking chops is to grill them outdoor over open fire coals, called braai­ing.

  • JAF Facit, Bold

    Bibim­bap is a signa­ture Korean dish. The word liter­ally means “mixed rice”. Bibim­bap is served as a bowl of warm white rice topped with namul (sautéed and seasoned veget­ables) and gochu­jang (chili pepper paste).

    A vari­ation of this dish, dolsot bibim­bap, is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touch­ing the bowl golden brown and crisp.

  • JAF Facit, Bold italic

    Regens­bur­ger sind Brühwürste aus feinem oder grobem Fleisch­brät mit einer Einlage aus Schwei­ne­fleisch. Typisch ist die kompakte Form mit einer Länge von etwa 10 cm und einem Durch­mes­ser von etwas über 4 cm.

    Erfun­den wurden sie in Regens­burg in der zweiten Hälfte des 19. Jahr­hun­derts. Als „Ori­gi­nal Regens­bur­ger“ dürfen nur im engeren Stadt­ge­biet herge­stellte Würste bezeich­net werden. Umgangs­sprach­li­che Bezeich­nung im Regens­bur­ger Raum ist „Knacker“. Zur Herstel­lung wird mageres Schwei­ne­fleisch fein gekut­tert, mit Nitritpökel­salz und Gewürzen versetzt sowie mit kleinen Schwei­ne­fleischwürfeln vermischt. Ansch­ließend wird die Masse in Rinder­kranzdärme gefüllt, zu kurzen Würsten abge­bun­den, über Buchen­holz geräuchert und schließlich gebrüht.

  • JAF Facit, Extrabold

    Il lievito natu­ra­le, chia­mato anche lievito acido, pasta acida, lievito madre, pasta madre e crescen­te, è un impasto di farina e acqua acidi­fi­cato da un complesso di lieviti e batteri lattici che sono in grado di avviare la fermen­ta­zio­ne.

    A diffe­renza del cosid­detto lievito di birra, il lievito natu­rale compren­de, tra i lievi­ti, diverse specie di batteri lattici etero­fer­men­tanti ed omofer­men­tanti del genere Lacto­ba­cil­lus. La fermen­ta­zione dei batteri lattici produce acidi orga­nici e consente inoltre una maggiore crescita del prodotto e una maggiore dige­ri­bi­lità e conser­va­bi­lità. Metodo usato prima della sele­zione del lievito di birra, oggi più comune in pani­fi­ca­zio­ne, nei paesi la pasta madre veniva conser­vata gelo­sa­mente dalla fornaia che la mante­neva in vita con gli oppor­tuni rinfre­schi e la redi­stri­buiva alle fami­glie che setti­ma­nal­mente face­vano il pane in casa.

  • JAF Facit, Extrabold italic

    Lentils have been part of the human diet since the aceramic (be­fore pottery) Neolithic times, being one of the first crops domest­ic­ated in the Near East. Arche­olo­gical evid­ence shows they were eaten 9,500 to 13,000 years ago.

    With about 30% of their calor­ies from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Proteins include the essen­tial amino acids isoleu­cine and lysine, and lentils are an essen­tial source of inex­pens­ive protein in many parts of the world, espe­cially in West Asia and the Indian subcon­tin­ent, which have large veget­arian popu­la­tions.

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