My NEW Book Is "Drawing 365" In The USA
Below you can find the front and back cover of the American edition of the book PLUS the Contents Page! Here's the front cover of the book in the USA. As you can there are images by lots of different artists on the front page - of which three are mine.
Audrey 2 (coloured pencil) by John Smolko. This image also gets a full page treatment so all those who wondered what John's work looks like close up can have a jolly good look! I saw his work up close in a CPSA exhibition in Albuquerque and knew it was inspirational up front!
Make drawing a part of your daily life, while turning every day into inspiration for your art. Designed to fit your life, Drawing 365 presents a comprehensive art course in bite-sized chunks—so it’s easy to dip in, even for just five minutes at a time. You’ll find expert insights on everything from value, perspective and composition, to how to use a shadow box, compose a self- portrait in the form of a still life, and work from life.
This is the Contents Page - which helps people understand more about what the book is about. I was absolutely determined to keep the media to the end on the principle that you can draw with all sorts of different media - as the images in the book demonstrate. The aim was to wet the appetite to find out more about different types of media as people go through the book!
Next, they check to see if the milk is safe to consume. Starter cultures, or good bacteria, are added to start the cheesemaking process. They help determine the ultimate flavor and texture of the cheese. Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.
Then they cut it into smaller peices and seperate the liquids -- also known as "curd". Then they stir the curd until it forms one big mass. Then they press them into the size they want and put it into a freezer. Ellie Pitts 55 Contributions How do you make a cheese puff, Ingredients . 1 cup milk . 1/4-pound (1 stick) unsalted butter . 1 teaspoon kosher salt . 1/8 teaspoon freshly ground black pepper . Pinch nutmeg . 1 cup all-purpose flour . 4 extra-large eggs . 1/2 cup grated Gruyere, plus extra for sprinkling .
1/4 cup freshly grated Parmesan . 1 egg beaten with 1 teaspoon water, for egg wash Directions Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.
Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Spoon the mixture into a pastry bag fitted with a large plain round tip.
Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside..
