Bayrisch Blockmalz Spiced Parsnip Shepherd’S Pies

af Facit Designed by: Tim Ahrens Published in: 2005 Available as: OpenType & webfont subscription Family: 6 weights & italics

Schupfnudeln mit Sauerkraut Oyakodonburi Pear & blackberry crumbles Schlesisches Himmelreich Beef & vegetable casserole Bayrisch Blockmalz Spiced Parsnip Shepherd’s Pies

page 1 of 5 www.justanotherfoundry.com af Facit af Facit is a contemporary sans serif text face. It is designed to be a highly legible and flexible font that does not draw the attention to itself. Instead of being original by itself it is the result of a careful examination of ancient as well as modern formal concepts. However, rather than generating average shapes, existing principles were consciously combined into a unique design solution: the word Facit, in its German version, means conclusion.

Cucumber & Poppy Seed Salad Sweet Potato Gratin 2 table spoon tomato purée Green Olive Loaf Fennel & Lime Salad Marinated Romano Peppers with Buffalo Mozzarella Orange Polenta Cake Baby Squid Stuffed with Chorizo 3½ Free-Range Eggs

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extralight + italic 30 + 9pt semibold 30 + 9pt Boxkämpfer Brooklyner Boxkämpfer Brooklyner

Oyakodonburi, literally “parent-and-child donburi”, is a Oyakodonburi, literally “parent-and-child donburi”, is donburi, or Japanese rice bowl dish, in which chicken, a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced onions, and other ingredients are all simmered egg, sliced onions, and other ingredients are all together in a sauce and then served on top of a large bowl simmered together in a sauce and then served on top of rice. The name of the dish, parent-and-child donburi, is of a large bowl of rice. The name of the dish, parent-and- a poetic reflection of the fact that both chicken and egg child donburi, is a poetic reflection of the fact that both are used in the dish. In Japan, oyakodon is often served in chicken and egg are used in the dish. In Japan, oyakodon soba restaurants and other traditional Japanese restau- is often served in soba restaurants and other traditional

light + italic 30 + 9pt bold 30 + 9pt Geophysical Vituperabile Geophysical Vituperabile

Oyakodonburi, literally “parent-and-child donburi”, is a Oyakodonburi, literally “parent-and-child donburi”, is donburi, or Japanese rice bowl dish, in which chicken, a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced onions, and other ingredients are all simmered egg, sliced onions, and other ingredients are all together in a sauce and then served on top of a large bowl simmered together in a sauce and then served on top of rice. The name of the dish, parent-and-child donburi, is of a large bowl of rice. The name of the dish, parent- a poetic reflection of the fact that both chicken and egg and-child donburi, is a poetic reflection of the fact that are used in the dish. In Japan, oyakodon is often served in both chicken and egg are used in the dish. In Japan, soba restaurants and other traditional Japanese restau- oyakodon is often served in soba restaurants and other regular + italic 30 + 9pt extrabold 30 + 9pt Discotheques Quizdeltagerne Discotheques Quizdeltagerne

Oyakodonburi, literally “parent-and-child donburi”, is Oyakodonburi, literally “parent-and-child donburi”, is a donburi, or Japanese rice bowl dish, in which chicken, a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced onions, and other ingredients are all egg, sliced onions, and other ingredients are all simmered together in a sauce and then served on top simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent-and- of a large bowl of rice. The name of the dish, parent- child donburi, is a poetic reflection of the fact that both and-child donburi, is a poetic reflection of the fact that chicken and egg are used in the dish. In Japan, oyakodon both chicken and egg are used in the dish. In Japan, is often served in soba restaurants and other traditional oyakodon is often served in soba restaurants and other

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light + semibold 12pt Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar. reg + bold 12pt La tarte flambée est un plat traditionnel alsacien, mais aussi des régions adjacentes du Palatinat et du Pays de Bade, composé d’une fine abaisse de pâte à pain rectangulaire recouverte de crème épaisse et/ou de crème et fromage blanc et garnie de lardons, d’oignons crus en rondelles puis rapidement cuite au four très chaud. Au contraire du Baeckeoffe, qui est d’origine urbaine et semibold + Spettekaka, spettkaka (eller på skånska: “spiddekauga” eller extrabold 12pt “spiddekage”) är ett bakverk och räknas som en skånsk specialitet. Skånsk spiddekaga är ett geografiskt skyddat livsmedelsnamn inom EU. Den måste alltså tillverkas i Skåne för att få bära namnet. En smet bestående av bland annat ägg, potatismjöl och socker ringlas mycket sakta under gräddningen på ett roterande träspett extralight + italic 18pt Crumble (dt.: Krümel) ist eine beliebte Gattung von Nachspeisen aus der englischen Küche. Dabei handelt es sich um mit Streuseln überbackene Früchte. Crumbles werden warm reg + italic 18pt El origen del actual gazpacho es incierto, aunque tradicionalmente se le ha considerado un plato del interior de Andalucía, donde el aceite de oliva y los productos de la huerta bold + italic 18pt Pączek – pulchne ciastko drożdżowe z mąki pszennej w kształcie nieco spłaszczonej kuli. Zazwyczaj nadziewane konfiturą różaną lub owocami, ale też likierem, budyniem,

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