Illustrated Techniques of Chinese Food Carving

Author: Su Shyou
Publisher:
Publish Date: 2001-02-01
Features: This book first introduces the basic knowledge of food carving, such as its origins and functions, types and characteristics, hygiene, application and storage, tools, and basic operation methods. It specifically showcases a variety of exquisite carved designs—such as flowers, fruits, fish and shrimp, birds, vases, baskets, and melons—with stunning photographs, presenting countless vivid and imaginative forms.