Monday, January 25, 2016


 

 

JEWEL LOOM INSPIRATONS

 
I recently received a copy of “Jewel Loom Inspirations,” authored by Julianna Avelar and published by FW Media.  The front cover features a couple of interesting pieces of jewelry along with the small compact loom which is an integral part of this creative process.  The author states that she initially gathers all of her items together which in turn inspires her as she contemplates all of the wonderful jewelry possibilities they present. She goes on to advise the beadier about the myriad assortment of crystals, gemstones and beads available.  Stringing material is also discussed in the book, plus tools, adhesives, clasps, and additional sundry items. 

 
I own the Jewel Loom and it has been a wonderful portable and easy to dress loom.  It is quite flexible and its possibilities as a simple but effective loom are limitless.  Setting up is very simple and no guess work is involved.  The author’s step-by-step pictures of the process make the task go very quickly.

 
Julianna also introduces the reader to several finishing techniques, all of which make one’s beaded work look very professional.  I loved the charming projects presented in this book.  She chose a variety of beads from her stash and displayed many appealing adornments for all occasions.  We are further advised which materials and tools to use in each and every bead warping and weaving adventure.  Cuffs, beaded bands, headbands, a ring, a choker, and many other items are featured.

 
This small “Jewel Loom” is waiting for the bead artist’s nimble fingers and creative ideas.  This book “Jewel Loom Inspirations will help lead the way.  

Wednesday, January 13, 2016


ZAHAV-A World of Israeli Cooking

Authors: Michael Solomononov and Steven Cook

Publisher: Houghton Mifflin Harcourt

 

If you haven't had the fantastic opportunity to dine at Zahav in Philadelphia, you are missing a gastronomical wonderland. The dishes are beautifully presented and laden with ingredients to enhance each and every culinary experience.

The author with his book, “Zahav,” takes us on our own extraordinary tour of discovery inside this fabled restaurant’s recipes. The book also presents the authors own path to self-discovery, both past and present. He was born in Israel, but his family moved to the United States when he was quite young. At the age of 15, his family moved back with him to Israel, but for Michael, the US was his designated home. And so, his journey began.

First of all, he awakened all of our senses with the beautiful photographs in his book. I felt I was out in a heavenly garden surrounded by fields of grains, seeds, and vegetables. The fish and fowl are presented in all their glory and many are enhanced with “tehina,” a sesame paste, which he blends with garlic, lemon, water and salt.

All ingredients are listed so the “cook” in your kitchen will find the format easy to follow. None of this “a pinch of this and a pinch of that” lingo. As I perused the book my salivary glands were working overtime.

Chapter after chapter convinced me that “Zahav” was a cooking book to treasure. It is the next best thing to embarking on a journey to their fabled restaurant in Philadelphia.