JAF Lapture

“Der Glanzrappe” by Robert Olmstead, designed by Christian Ide and Lisa Neuhalfen
“Der Glanzrappe” by Robert Olmstead, designed by Christian Ide and Lisa Neuhalfen
Source: fuelledbysocialalchemy.com
Invitation cards, designed by Polimekanos
Source: evanandchristina.com, designed by Jessica Hische
Source: leavenworth.org
“Elementarz stylu w typografii” by Robert Bringhurst, designed by Robert Oleś. Photo © Robert Oleś
Source: mostlikely.co.uk
Source: klausbender.de
Source: odetoform.info
JAF Lapture is based on Albert Kapr’s Leipziger Antiqua typeface, released in 1971 by the East German foundry Typoart. It has been digitized, extended and carefully redesigned by Tim Ahrens. A unique feature of this font is the introduction of blackletter characteristics into a roman typeface.
  • JAF Lapture Display, Regular

    Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy.

  • JAF Lapture Display, Italic

    A gulyás, közeli rokonaival, a pörkölttel és a paprikással szinte az egyedüli parasztételek, amelyek a 19. században a polgári és a nemesi konyhában teljes mértékben létjogosultságot szereztek. A magyar konyha alapjait képező három ételfajta története elválaszthatatlan egymástól, sőt a forrásokból nagyon sokszor az sem derül ki egyértelműen, hogy mely ételről van szó, ugyanis az elnevezések használata nem volt egységes, mint ahogy napjainkban sem az.

  • JAF Lapture Display, Semibold

    Dampfnudeln sind eine traditionelle Mehlspeise der süddeutschen Küche. Sie bestehen aus Hefeteig, der in einem Topf mit Deckel gleichzeitig gebraten und gedämpft wird, sodass sie einen knusprigen Boden und eine weiche Oberfläche haben. Es gibt sie mit und ohne Füllung, wobei die pfälzische Variante grundsätzlich ungefüllt ist.

  • JAF Lapture Display, Semibold italic

    Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice.

  • JAF Lapture Display, Bold

    Molcajete es el nombre que recibe en América, en especial en México y Centroamérica, un tipo de mortero fabricado en piedra tallada en forma cóncava, en el cual se machacan y muelen especias, granos y vegetales en poca cantidad. Existen diversos tipos de morteros y reciben diferentes nombres como por ejemplo el empelado en Japón son los denominados suribachi y surikogi.

  • JAF Lapture Display, Bold italic

    Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, yet hold the initial shape for some seconds.

  • JAF Lapture Subhead, Regular

    First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring.

  • JAF Lapture Subhead, Italic

    Los calamares fritos son muy populares en los países mediterráneos. Suelen prepararse en rodajas, rebozados y fritos, con frecuencia poco tiempo para evitar que se pongan demasiado duros. Suelen presentarse con sal y limón (como muchos otros mariscos, se acompañan de un trozo de limón para condimentarlo al gusto), o con alguna salsa como mahonesa, alioli, salsa verde o tzatziki.

  • JAF Lapture Subhead, Semibold

    The shapes of zongzi range from being approximately tetrahedral in northern China to an elongated cone in southern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out.

  • JAF Lapture Subhead, Semibold italic

    Surströmming luktar mycket kraftigt och smaken är salt. Ett sätt att äta surströmming är i en så kallad klämma. En klämma kan göras av två lika stora smörade bitar av hårt tunnbröd med skivad eller mosad mandelpotatis) som kokats med skalet på och finfördelad surströmming emellan som “kläms ihop” till en slags stor dubbelmacka som äts med händerna.

  • JAF Lapture Subhead, Bold

    In Japanese cuisine, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu, a soy sauce and citrus juice condiment. Simmered dishes are also popular such as oden. Daikon leaf is frequently eaten as a green vegetable. Pickling and stir frying are common. The daikon leaf is part of the Festival of Seven Herbs, called suzushiro.

  • JAF Lapture Subhead, Bold italic

    Der Teig, aus dem die Sachertorte besteht, wird auch als „Sachermasse“ bezeichnet. Es handelt sich um eine eibetonte Masse ähnlich der Wiener Masse, die aber vergleichsweise schwer ist und Schokolade oder Kakao enthält. Für die Füllung mit Marmelade sind zwei Varianten üblich: In der ersten Variante ist nur eine Marmeladenschicht vorhanden, die sich direkt unter dem Schokoladenüberzug befindet.

  • JAF Lapture, Regular

    La soupe à l’oignon se prépare en faisant brunir dans une matière grasse des oignons émincés.

    On y ajoute de l’eau, puis on laisse mijoter un peu avant de mettre la soupe dans des bols, que l’on passe au four durant quelques minutes. Cette soupe est servie chaude, en entrée. Elle peut être agrémentée de gruyère râpé, de croûtons ajoutés au dernier moment et de différentes épices. C'est une soupe pour les repas ordinaires de famille. Mais c’est aussi un moyen de se restaurer en fin de soirée. Elle est alors consommée en dehors d’un repas, comme une boisson.

  • JAF Lapture, Italic

    The strong taste people associate with anchovies is due to the curing process.

    A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman's Relish, many fish sauces, and in some versions of Café de Paris butter.

  • JAF Lapture, Semibold

    Trdelník je tradiční sladké pečivo ve tvaru velké duté kremrole.

    Vyrábí se z kynutého těsta, které se rozválené v pruzích navíjí na bukový válec (dnes také kovový) o průměru 8 až 10 cm a peče se v žáru dřevěného uhlí. Při pečení se otáčí, potírá mlékem až do té doby, dokud nezíská zlatočervenou barvu. Pak se z válce opatrně stáhne, aby se neporušil tvar kremrole. Historie trdelníku ze Skalice, městečka na slovensko-moravském pomezí, se odvíjí z historického Sedmihradska. Odtud se s Maďary dostal do slovenské Skalice. V Maďarsku je trdelník znám jako Kürtőskalács.

  • JAF Lapture, Semibold italic

    A full breakfast is regarded as a staple of traditional British and Irish cuisine.

    A traditional full English breakfast includes bacon, poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausages and baked beans, usually served with a mug of tea. As nearly everything is fried in this meal, it is commonly called a "fry-up". Black pudding is often added, as are fried leftover mashed potatoes or hash browns. Originally a way to use up leftover vegetables from the main meal of the day before, bubble and squeak, shallow-fried leftover vegetables with potato, has become a breakfast feature in its own right. Onions, either fried or in rings, occasionally appear.

  • JAF Lapture, Bold

    El pan con tomate 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. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante.

  • JAF Lapture, Bold italic

    Les escargots de Bourgogne sont un mets classique à base d'escargots faisant partie de la cuisine ménagère bourguignonne en France.

    La préparation, longue sous sa forme usuelle, à base d’escargot de Bourgogne (Helix pomatia) dit aussi gros blanc, est présentée logée au fond de la coquille et recouverte de beurre additionnée de persil haché et d'ail pilé, puis passée au four. En France, sous sa forme champêtre, le Helix pomatia est une espèce protégée dont la récolte est réglementée et sert donc majoritairement à la cuisine ménagère. Les escargots servant pour élaborer des escargots de Bourgogne du commerce viennent essentiellement de la Grèce et des pays de l’Est et l’espèce employée traditionnellement n’est souvent pas retenue.

  • JAF Lapture Caption, Regular

    Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables.

    The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour. The potatoes can be cooked around the meat itself, absorbing the juices and fat directly. However, many cooks prefer to cook the potatoes and the Yorkshire Pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest and “settle” in a warm place.

  • JAF Lapture Caption, Italic

    Die traditionelle Zubereitung von Polenta ist einfach, aber kraftraubend.

    Nachdem man Maisgrieß langsam in kochendes Salzwasser eingerührt hat, muss die schwere Masse beständig bis zu einer Stunde lang gerührt werden, damit sie eine glatte Konsistenz erhält und nicht zu stark anbrennt. Wird Polenta in großen Töpfen für mehrere Tage zubereitet, bildet sich an der Topfwand eine erwünschte braune Kruste. Die fertige Polenta wird auf ein befeuchtetes Holzbrett gegeben, etwas flachgestrichen und mit einer Schnur in dicke Scheiben geschnitten. Man kann sie auch erst erkalten lassen und dann in Scheiben schneiden, um sie in Butter oder auf dem Grill zu braten.

  • JAF Lapture Caption, Semibold

    Os pastéis de nata são uma das mais populares especialidades da doçaria portuguesa.

    Embora se possam saborear pastéis de nata em muitos cafés e pastelarias, a receita original é um segredo exclusivo da Fábrica dos Pastéis de Belém, em Lisboa. Aí, tradicionalmente, os pastéis de Belém comem-se ainda quentes, polvilhados de canela e açúcar em pó. Em 1837, em Belém, próximo ao Mosteiro dos Jerónimos, numa tentativa de subsistência, os clérigos do mosteiro puseram à venda numa loja precisamente uns pastéis de nata. Nessa época, a zona de Belém ficava longe da cidade de Lisboa e o seu acesso era assegurado por barcos a vapor. A presença do Mosteiro dos Jerónimos e da Torre de Belém atraíam inúmeros turistas que depressa se habituaram aos pastéis de Belém.

  • JAF Lapture Caption, Semibold italic

    Esiteolliseen aikaan leipäjuustoa valmistettiin kesäisin ja syksyisin, kun maitoa oli saatavilla.

    Juusto oli juhlaruokaa, ja sitä annettiin palkaksi esimerkiksi heinäntekoväelle. Leipäjuusto kuivattiin ja säilöttiin esimerkiksi ruislaarissa jyvien seassa, missä se säilyi jopa vuosia. Kuiva, kivikova leipäjuusto pehmeni hiilloksella lämmitettäessä. Juustoa lisättiin paloina myös erilaisiin keittoruokiin. Aikaisemmin leipäjuustoa valmistettiin paikallisissa ja alueellisissa meijereissä. Meijerikoon kasvettua leipäjuuston teollista valmistamista ei Suomessa enää jatkettu suuremmissa meijereissä, vaan se jäi lähinnä pienten yksityisten meijereiden ja juustoloiden varaan, jotka hankkivat maitonsa sopimusmaitotiloilta.

  • JAF Lapture Caption, Bold

    Gołąbki – potrawa półmięsna z farszu zawiniętego w rolki z liści białej kapusty głowiastej.

    Tradycyjnymi składnikami farszu są mielone mięso wieprzowe i ryż lub kasza oraz dalsze dodatki, jak np. cebula, grzyby i przyprawy. Istnieją także inne warianty nadzienia np. z mięsem drobiowym, baraniną lub bez mięsa. Przed podaniem gołąbki są duszone/smażone na tłuszczu. Na Kresach znane są też pieczone gołąbki zawijane w kwaszone liście kapusty, podawane głównie jako potrawa wigilijna. Na Wigilię robione są z farszem z kaszy gryczanej, natomiast w ciągu roku - farszem może być mięso mielone z kaszą gryczaną lub ryżem. Farsz zawijany jest liście kiszonej w całości kapusty białej. Po zawinięciu gołąbki piecze się w zamkniętym naczyniu.

  • JAF Lapture Caption, Bold italic

    In East Asian cuisine, the azuki bean is commonly eaten sweetened.

    In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines. It is also common to add flavoring to the bean paste, such as chestnut. Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi and red bean ice. It also serves as a filling in Japanese sweets like anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.

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