HEARTH Design

Hearth Press · Book layouts v1

The rendered object.

The two covers and six page layouts that appear throughout Flow II, rendered at natural 320 × 400 so typography and rhythm can be judged honestly. These are the same BookCover and BookPage components the flow mockups consume — improvements here propagate automatically to Preview, Page-edit, and the Layout picker.

Last revised 2026-04 Back to binder

Cover · 320 × 400 · 4:5

Two covers — plate and bleed.

V1 ships two covers. Plate is the classical cloth-bound cookbook with a tipped-in photo; bleed is the photo-forward alternative for users whose hero image is the point. Everything beyond these (typographic-only, cloth jackets, foil/emboss) is V2 — see README item 6.

Hearth Press

For Us.

A year at the table.

HEARTH

plate

Sage cloth, Antique Foil wordmark, tipped-in photo plate. The classical cloth-bound cookbook.

For Us.

A year at the table.

HEARTH

bleed

Recipe photo fills the cover; scrim gradient carries the foil title. Photo-forward.

Page · 320 × 400 · 4:5

Six page layouts — one per photo-count bucket, two variants each.

One recipe, six layouts. Text content is identical across all six — only photo placement varies. The global-settings picker lets the user choose one layout per bucket (1 / 2 / 3+); per-page overrides (screen VIII) swap within a bucket. Slots 1+ in the multi-photo layouts show gradient placeholders today; see README item 4.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

1-photo-a 1 photo

Photo top (45%), text below.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

1-photo-b 1 photo

Text top, photo bottom (45%).

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

2-photos-a 2 photos

Two photos side-by-side on top (35%), text below.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

2-photos-b 2 photos

Photo top (28%), text middle, photo bottom (24%) — bookend.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

3-plus-a 3+ photos

Two-by-two photo grid top, text below.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

3-plus-b 3+ photos

Three-photo horizontal strip on top, text below.

Explorations · 2026-04 · sketches

Sketches — concepts to triage.

Inline mockups only; nothing here is wired into BookCover or BookPage yet. Most will get scrapped — that's the point of the sketchbook. Winners get promoted to real layouts. Photos are Unsplash placeholders.

Cover concepts · seven

All at natural 320 × 400. Reference in caption ties each back to the inspiration plate.

Magnolia Table cover
Magnolia Table · Joanna Gaines
Hearth Press

For Us.

A year at the table.

Ben Honda

title-topref · Magnolia Table

Title lives above the plate; author at foot. Sibling of plate.

Italian Summer cover
Italian Summer · Natalie Obradovich

FOR
US.

Ben Honda

italianref · Italian Summer

Tiny plate, enormous stacked serif caps title below.

Home Therapy cover
Home Therapy · Anita Yokota

For Us.

A year at the table.

Ben Honda

windowref · Home Therapy

Warm-cream ground, italic title top-left, windowed photo in the bottom ⅔.

Joie cover
Joie · Ajiri Aki

For Us.

A YEAR AT THE TABLE

Ben Honda

displayref · Joie

Oversized accent-color title up top, photo plate centered, tagline + author foot. Hero is the type; plate grounds it.

Sunday Suppers cover
Sunday Suppers · Karen Mordechai

FOR · US

A YEAR · AT THE TABLE

HEARTH

minimalref · Sunday Suppers

Linen ground, small plate, tiny letterspaced caps title. Maximum air.

Surf Tribe cover
Surf Tribe · Stephan Vanfleteren

FOR
US.

Ben Honda

HEARTH PRESS

typographicref · Surf Tribe · README V2

Pure-type cloth cover. README has this as V2 — sketching it so we can see it.

The Art of Home cover
The Art of Home · Shea McGee

For Us.

Written by Ben Honda

art-of-homeref · The Art of Home

Restrained, near-white sibling of plate. Italic title small at top.

Spread concepts · six

Facing pages, 640 × 400. Gutter down the middle. These ask whether V2 should let spreads compose as pairs, not just single pages.

The French Laundry spread
The French Laundry · photo-facing recipe spread

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— 42 —

spread-photo-facing640 × 400 · French Laundry

Photo full-bleeds the left page. Right page carries the full recipe.

Magnolia Table Truffle Butter Rolls spread
Magnolia Table · Truffle Butter Rolls — photo-left, classical recipe-right.

Summer Corn & Basil Ragù

SERVES 4 · 50 MIN · WEEKNIGHT

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp unsalted butter

Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.

Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.

Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.

Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

Off heat, stir in butter and torn basil. Taste; pepper heavily.

— 12 —

spread-classic640 × 400 · Magnolia Truffle

Photo full-bleeds the left page. Right page runs classical recipe: centered italic title, tracked-caps meta, italic lede, narrow ingredients column + prose method.

Magnolia Table Appetizers & Starters chapter opener
Magnolia Table · Appetizers & Starters (chapter opener)

"The best thing any of us can do with an evening is feed the people we love."

— Ben

spread-chapter-opener640 × 400 · Magnolia-3

Moody full-bleed left with foil chapter title; epigraph floats centered on cream right.

Magnolia Table photo + pullquote spread
Magnolia Table · kitchen + pullquote spread

Fine details, shifts in flavor — every meal and moment can become what we make of it.

HEARTH · I

spread-quote640 × 400 · Magnolia-2

Full-bleed portrait on left; pullquote floats on the cream right page. A narrative break between recipes.

Pasta recipe spread
Pasta spread · story-left, photo + recipe-right

Summer Corn & Basil Ragù

Corn in August is everything July's corn pretended to be — sweeter, heavier, almost guilty on the tongue. The trick to a ragù like this one is knowing when to walk away from the pan. Too long and the kernels collapse into porridge; too short and they bite.

We make this on evenings when the farmers' market has overshot the week's intended plan. There's always a shallot knocking around somewhere. A glass of dry wine fixes the rest.

The miso isn't authenticity-breaking — it finishes the stock with a quiet funk that reads as depth, not seasoning. Salt lightly, then pepper aggressively.

— 88 —

SERVES 4 · 50 MIN

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— 89 —

spread-story640 × 400 · Pasta

Narrative essay + title on the left; hero photo top + meta + ingredients/method columns + small pan photo at foot on the right.

Sunday Suppers open book spread
Sunday Suppers · tiny content on airy pages

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso

— 52 —

  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.

— 53 —

spread-airy640 × 400 · Sunday Suppers

Extreme negative space. Tiny title + 5 ingredients left; small centered photo + 3 method lines right. The whole book breathes.

Custom concepts · six · no direct ref

Inventions — either clean-sheet ideas (hero-bleed) or misreads of spread references kept because the result was still interesting. Three single-page + three spread variants. The ref-backed siblings live above.

SIGNATURE

Summer Corn & Basil Ragù

50 min · Serves 4

Recipe continues →

page-hero-bleedsingle page

Full-bleed photo, foil italic title overlay. The dramatic "signature dish" beat; recipe text overleaf.

Summer Corn & Basil Ragù

50 min · Serves 4

Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso

— page —

page-asymmetricsingle page

Title+photo top, method column left, ingredients right, small second photo bottom-right. Pasta density, one page.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

page-insetsingle page

Two-column editorial. Small inset photo lives inside the method column. Text-dominant.

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp unsalted butter
  • Olive oil, salt, black pepper

— 43 —

Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. v.Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. vi.Spoon onto toasted bread or polenta.

— 44 —

spread-dual-text640 × 400 · custom

Zero photos across both pages. Good for un-photographed recipes or a deliberate typographic beat between image-heavy spreads.

Summer Corn & Basil Ragù

50 min · Serves 4

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

— 46 —

Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. v.Off heat, stir in butter and torn basil. Taste; pepper heavily.
Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn

— 47 —

spread-asym-dense640 × 400 · custom

Photo bleeds the bottom of the left page under title + lede; right page packs a top photo, method column, ingredients column.

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn

— 52 —

Method
  1. i.Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii.Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii.Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv.Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— 53 —

spread-inset-facing640 × 400 · custom

Title + ingredients on the left; small inset photo + method on the right. Fuller than the Sunday Suppers ref.