Cook by the Book

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Last Updated: Tuesday, 29 April 2014 14:28

1. Begin with properly fired shelf cone 04 bisque.  Moisten a clean sponge and wipe bisque to remove any dust.
2. Place some FN-009 Black into a small cup and add a little bit of water to slightly dilute it (about 3 parts glaze and 1 part water).  It should be the consistency of a coffee cream.  Pour this into the book vase and roll around to completely coat the interior of the book vase.  Drain out the excess glaze and keep book vase inverted until it has lost its shine. Wipe off any glaze from the outside using a damp sponge. Allow to dry.
3. Using a CB-604 #4 Soft Fan, apply 2-3 coats of FN-001 White to the book cover and pages.  Allow to dry.
4. Cut out the shapes with an X-ACTO knife, try to leave the paper in one piece as it is easier for the placement on the book.  We are going to use the negative space of the cookware.
5. After the three pieces of cookware are cut out, wet the cover of the book, place the paper on the wet surface, try to keep the pans straight to the book.  Press with a paper towel so the edges of the paper are tight against the book.
6. Using a CB-106 #6 Script Liner, apply 2 coats of SC-15 Tuxedo over the open cutouts.  Remove the paper after the last coat looses its shine.
7. Use a Quilters rule to pencil on lines that are ¾" apart both vertically and horizontally on the books cover and spine.
8. Using ½" masking tape to tape horizontal lines on the pencil edge, must use two pieces of tape for each line. Tape off every other ¾ inch space.
9. Using a CB-434 #¾” Oval Mop to brush on 1 even coat of SC-74 Hot Tamale on the open horizontal spaces of the book.  Take care with the black bake ware.
10. 10.  Remove the tape; repeat the process for the vertical stripe.  Now you can see how the plaid works. After applying the last coat of SC-74 Hot Tamale, remove the tape.
11. Thin SC-15 Tuxedo to brush on the pages, wipe off excess with a damp sponge, to antique. Allow to dry.
12. Stilt and fire to shelf cone 06.