I came across some information which outlines all the different considerations that need to be made when designing a cook book.
Editing and Proof reading:
It is really important to get this done as there is a lot of information within recipes and it would be a shame to make even a small mistake.
Size and layout:
Most cook book are printed at either 5.5”x 8.5” or 6”x9” or 8.5”x11”. If my cook book is going to contain pictures, illustrations an 8.5”x11” is the best choice. If this going to be mainly text, 5.5”x 8.5” or 6”x9” are better choices.
Binding types:
Spiral, Coil and Cerlox Binding: 25 to 250 pages: These kinds of bindings are by far the most used for cookbooks. Advantages, when opened they lay flat (for writing in, or just for referring back to like you would a cooking recipe), they are cost effective to produce, and in some instances, pages can be removed and replaced for updating purposes. Despite the fact that these books are classified as soft cover books, they still wear very well because they lay flat. Disadvantages, there are no major disadvantages when using these for cook books.
Saddleback: up to 48 pages: These are the least elegant book binding to produce. Saddle back books can cost less to produce, but this also depends on larger quantities. In some instances, books that do not have enough pages for other binding types may need to be saddle bound. Disadvantages, the covers tend to wear more readily (recommend laminating which will help prevent this); these books don’t lay flat for the reader.
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