Carving Selection (I) (Carving Training Course Materials) (Carving Training Course Materials)

Author: Zhang Zhuorong
Publisher:
Publish Date: 2001-08-01
Features: This book is a practical technical guide introducing food carving techniques. It briefly introduces food carving tools, the characteristics of materials, selection, and preservation methods. It provides detailed classifications of various food carvings, including material selection and carving techniques. The book features color photographs of finished pieces and step-by-step color photographs of the carving process, making it vivid and realistic for easy learning and hands-on practice. It can serve as a teaching material and reference book for chefs in restaurants and hotels, as well as for students and teachers in colleges, universities, and various culinary training programs.