About Medium Rare Books IBS

A library by Intercom Brand Studio

Our library began in early 2018 with the acquisition of a selection of rare books from Dave Cuzner, Founder and Senior Editor at Grain Edit.

Why do we have our own library?

We’re constantly bombarded by visual “inspiration”. It is overwhelming and difficult to critically assess what elements should and should not influence our work as designers. That inspired us to surface inspiration material that doesn’t exist anywhere online. These books were published decades ago and still strongly influence design today.

The act of picking a book and absorbing it helps us slow down and form a thoughtful perspective on where design has been and how it can shape our current and future work. It acts as a counterbalance to so much of the trend-driven work that surrounds us.

About

One
Moment
Pls

Cooked just right IBS

IBS Steak Marinade

To be honest, this is a website with old books we really like, so this IBS Steak Marinade™ was borrowed from the Internet. After a quick Google search, Allrecipes dot com hit the jackpot for us. We can’t be certain DuckDuckGo would give you the same search results but Google works just fine for this. We also recommend Certified Angus Beef® for quality meat. If you prefer a no-meat option, consider Impossible Foods Inc. offering plant-based substitutions for meat and dairy. But, with the exception of Olenka, we prefer good ol’ cow.

Ingredients
  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
Directions
  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Footnotes

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.