Dear (cookbook) authors. Don’t forget to consider how the type of paper you use for your book (cookbook) will affect the final product.

I know not every author will have the power or leverage to control every design aspect of their book, a lot of those decisions are made internally by the publisher (since they are the ones paying for the making of the book). But you can still have a conversation with your editor/publisher about it. You can share your own thoughts and feelings on how you envision the final product to look and feel like.

This year I noticed a spike of glossy paper in traditional cookbook publishing. The trend seems to be glossy paper is used for big time cookbook authors, food personalities/influencers, and bloggers. In other words people who the publishers are banking on to sell well.

While first time cookbook authors or (not)celebrity cookbook authors (who will have smaller print runs and sales) have cookbooks printed on coated matte paper.

To be honest. Glossy paper doesn’t sit right with me. The glossy finish gives the final cookbooks a shallow and almost cheap feel.

Coated matte paper on the other hand gives the final cookbooks a cozier, rustic, and maybe even austere feel.

Do you have any thoughts of feelings on the matter? Just wanted to start a conversation among fellow book makers and writers about the impact paper has on final books/cookbooks.

Obviously there is more to paper than just the coating. I love heavy stock that makes the object feel special.

But yeah join me if you want to talk paper in publishing (or specifically cookbook publishing).

Paper Coating

Digital vs Offset Printing