Vintage botanical and anatomical illustration style of [DISH], rendered as if from a 19th century French culinary encyclopedia. Aged parchment background with subtle foxing and texture. Every ingredient drawn in exquisite hand-illustrated detail: cross-hatching, stippling, watercolor washes of natural food color. Exploded diagram with each component labeled in elegant copperplate script with hand-drawn bracket lines: "Nº [X] [INGREDIENT NAME]" with preparation notes in small cursive below. Central hero dish rendered in full warm color, surrounding ingredient studies in sepia-and-color mixed media. Decorative border with culinary motifs. Title in ornate letterpress: "[DISH NAME]". Subtitle in italic copperplate: "[TAGLINE]". Mood: Le Cordon Bleu 1880 meets Larousse Gastronomique. Ultra detailed, rich warm tones, extraordinary.
[DISH]的复古植物学和解剖学插图风格，渲染得仿佛出自19世纪法国烹饪百科全书。带有细微色斑和纹理的陈旧羊皮纸背景。每一种食材都以精致的手绘细节绘制：交叉排线、点刻法、天然食物色彩的水彩晕染。分解图，每个组件都用优雅的铜板体标记，并带有手绘的括号线：“Nº [X] [INGREDIENT NAME]”，下方有小字草书的准备笔记。中央的主角菜肴以全暖色调渲染，周围的食材研究图采用棕褐色与色彩混合媒介。带有烹饪主题图案的装饰性边框。标题采用华丽的活字印刷体：“[DISH NAME]”。副标题采用斜体铜板体：“[TAGLINE]”。氛围：1880年的蓝带学院遇见《拉鲁斯美食大全》。超精细，丰富的暖色调，非凡卓越。
