In my first year of high school I was taught a very useful skill regarding new books: how to break in a book’s spine.
It’s a process of opening the pages systematically to set your book’s spine to accept wear evenly. This prevents it from cracking and letting everyone who picks up your book know where you think the good parts are.
The process only takes a mater of minutes. I’ve illustrated the steps here.
This Christmas I bought several copies of Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing for all my immediate meat fans.
Upon cracking open my first copy to gift, I got so caught up in the details within, that I realized I couldn’t simply copy down good recipes… I had to gift myself a copy of this cookbook as well.
Ruhlman’s Charcuterie served as a quite patient and understanding model for my book sketches.
Initially, I was going to just copy recipes into my sketch book. Instead, I had to devour my own copy.
This book is certainly a way to ring in the year of the pig!