Food Carving

Author: Hu Guangxu
Publisher:
Publishing Date: 1988-12-01
Features: To cater to readers of different levels, this book has been appropriately arranged in terms of content, length, and language. It provides a detailed introduction to the art of vegetable carving, covering aspects such as its historical origins and development, basic characteristics, fundamental steps, raw materials used, the features and functions of main carving tools, basic handling and cutting techniques, as well as specific carving procedures. The book also includes color inserts, allowing readers to appreciate the works of masters Hu Guangxu and Wang Xiang through photographs and experience their artistic styles. This book can serve as a reference tool for learning to carve radish flowers, providing guidance for employees in hotels, restaurants, taverns, and other tourism service industries. It can also be used as a general reading material for expanding knowledge or leisure. Additionally, it can be selected as a textbook for vegetable carving training courses.