Renowned graphic designer and author Louise Fili takes us on a personal tour through her most famous brands, books, and packaging.
Take a peek behind-the-scenes with design icon Louise Fili: Learn how Louise Fili creates her unique and ingenious creations in this new addition to the Moleskine: Inspiration and Process series. Fili shares her process for creating designs across a variety of fields and styles, from early sketches to final designs. Accompanying essays and vignettes provide background for her research, brainstorming, and design process, still done mostly by hand.
Filled with hundreds of images: Much of the content in the book appears in print for the first time. Before and after images, photographs, sketches, and more, show how her instantly recognizable style takes shape. Timeless and elegant, Fili's designs provide excellent material for inspiration and brainstorming.
Included in this volume: • Introductory essay by Steven Heller • New interview with Louise Fili • Fili's celebrated copyright pages • Restaurant branding and logo design • Process for logo makeovers • Typeface and font design • Book design
Louise Fili: Inspiration and Process in Design is the latest addition to the Moleskine: Inspiration and Process series. Books on Milton Glaser, Paul Rand, Seymour Chwast, and Herbert Bayer are also available.
About the Author
Louise Fili founded Louise Fili Ltd in 1989. This award-winning New York City-based graphic design firm specializes in strategic brand development and packaging for specialty food products. Fili is a member of the Art Directors Club Hall of Fame and has received honors for lifetime achievement from the AIGA and the Type Directors Club as well as three James Beard award nominations.
"Iconic graphic designer Louise Fili takes the reader on a visual voyage through her oeuvre. Her process (which begins with meticulous research into vintage typography) melds old and new elements to create her signature style - one that has graced postage stamps, wine bottles, New York City subway walls and some well-known restaurants." - Financial Times,