JCKstyle - November 9, 2007
He's spent a semicentennial making fine jewelry, has his own fragrance, is one of few Americans to exhibit in BaselWorld – The Watch and Jewellery Show, and, if all that doesn't make you feel like an underachiever, one final fact might: Henry Dunay has penned a book.
Henry Dunay: A Precious Life launched in September to recount the designer's five decades of craftsmanship. While Dunay modeled his business after great jewelry houses like Van Cleef & Arpels and Cartier, his ability to stay hands on, from a design's conception to final production, has enabled him to garner more than 50 awards—one for every year of business. Portfolio notables include hand-engraved finishes in gold, massive and uncommon gemstone cabochons, and plump silhouettes.
Contributors to the 224-page book are as high profile as contents, which include vibrant photographs of his jewels and interviews with fans and family. Steve Magner, Neiman Marcus's vice president of precious jewels, wrote an introduction, while contributing InStyle jewelry editors Penny Proddow and Marion Fasel, and George E. Harlow, curator of minerals and gems at the American Museum of National History, provided essays. Journalist Jeryl Brunner helped Dunay put all the literary pieces together.
A book signing took place this week at Manhattan's Rizzoli bookstore, followed by a swanky reception at Brasserie 8½. Henry Dunay: A Precious Life is carried nationwide in various U.S. bookstores, Neiman Marcus, and one decidedly un-Dunay-like locale: online discounter Amazon.com—for 37 percent off the list price, and, with Super Saver free shipping.
Weekly Gem
Manhattan restaurant Serendipity 3 is back in the news for its expensive sweets. This time it has help from manufacturer Euphoria Fine Jewelry, which custom made "sprinkles" (a colorless diamond bracelet) and a-one-of-kind jewel-encrusted spoon for the diner to use. Both firms hope to nab the attention of Guinness World Records for the result: "Frrrozen Haute Chocolate," which, for $25,000, they have dubbed the most expensive dessert in the world.
