Simple Bookbinding

These instructions show you how to bind a book with an interesting pattern of weaving which laces the front and back covers to the spine. Included is the sewing of the text block (a set of four signatures) which is attached to the inside spine of the cover.





The secret is in the weave of the cover and in attaching the text block. It is not difficult to do but requires patience in getting the threads taut so that the book does not wobble.

The materials and tools needed are as follows:

• decorative paper to cover the mat board covers and spine

• colored waxed thread or embroidery cotton

• 16 sheets of text weight paper to make up the signatures

• a metal edged ruler

• Xacto knife and blades

• scissors

• pencil

• bone folder

• carpet thread

• sewing needles

• white glue

• brush for gluing

• masking tape

• 2 clothes clips

• an awl

Cut two covers out of mat board 4x5¾", and one piece 5/8x5¾", for the spine. Cover and line each piece with solid or decorative paper.

Cut 2 thirty-inch lengths of thread for weaving together the covers and spine. The second length will be attached with a square knot on the inside of the spine when needed.

Fig. 1 represents the outside of the cover. With an awl punch holes that are 5/8" apart and 5/8" from the spine edge.




To hold the spine and covers in place while weaving, place masking tape at the top and bottom as shown below.

There should be 1/16" space between the spine and covers.

It is best to test the masking tape to be sure it can be removed without pulling the paper with it. Always remove it carefully to prevent it from tearing the paper. After weaving a few rows, the top masking tape may be removed.





Thread the thirty-inch length of the thread onto a needle. With the cover design facing, start on the other side of the front cover (Fig.2) and bring the thread through the top hole. Leave 2" of the thread and secure it with masking tape. It will later be tied into a knot.


Weave the thread over the front cover and under the spine, then over the back cover into the top hole. Turn over and check that the thread is pulled taut but leave the 1/16"space between the covers and the spine. Weave the thread back under the back cover, (Fig. 3) over the spine and into the back of the hole of the front cover. Keep turning the cover to make sure the thread is not loose.





Weave back (Fig. 4) under the spine and into the top hole of the back cover.





Knot the thread at the end of the cover on the other side, as shown below.





Bring the threaded needle down the back to the second hole in the back cover. (Fig. 5)



Continue weaving as in Fig. 2, 3, and 4. Knot the end.




The Textblock

• Cut 16 sheets of paper 5½ x 7¾"

• Separate into 4 stacks of 4 sheets each.

• Fold each stack in half and bone the crease with a bone folder.

• Each stack is called a signature.

• Place the 4 signatures on top of one another

• Mark the sewing guide on the folded edges.

• The first and last marks are ½" from the edges.

• The rest are 5/8" apart to match the weaving on the cover.

Insert the needle into the first hole of the first the signature. Leave a 2" tail:





Open the signature. Use a clothes clip to hold the signature in place while sewing:





Lay the signature on the left side and weave in and out catching the lacing on the inner spine as it is sewn across the signature:





At the end of the first signature insert the needle into the second signature as shown below. Weave in and out of the holes catching the lacing in the spine as before. At the end of the second signature tie the thread to the 2" tail with a square knot. Continue sewing into the third signature in the same manner. At the end of the third signature the thread must be fastened to the second signature or there will be a gap. Do this by making a kettle stitch into the second signature before entering the fourth signature. At the end of the fourth signature do the same. Be sure all threads sewn from the text block to the spine are taut before securing the last stitch with a kettle stitch knot.










Your finished book!

Whole Wheat Banana Walnut Pancakes with Vanilla Brown Sugar Syrup

Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup

From www.joythebaker.com

1 1/4 cup whole wheat flour

1/3 cup cornmeal

1 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, separated

1/4 cup vegetable oil, plus additional for brushing the skillet

1 1/2 cup whole milk, plus additional if needed

1 ripe banana, diced or mashed

1/4 cup walnuts, chopped

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides aren’t set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup. Brush griddle with more oil between batches.





Vanilla-Brown Sugar Syrup

1 1/2 cups packed dark brown sugar

1 1/2 cups water

3 Tablespoon unsalted butter

1/8 teaspoon salt

1 Tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.