Newly Edited Foam, Agar, and Ice Sculpture Techniques and Applications

Author: Kong Linghai (Compiler)
Publisher:
Publish Date: 2003-07-01
Features: This book not only provides a detailed introduction to the basic knowledge and techniques of foam carving, gelatin carving, and ice carving, but also presents over 100 classic works in these fields. From theory to practice, it is richly illustrated and easy to understand. The book draws from various sources and strives for excellence, with most of the works being selected as teaching materials in the classroom and some outstanding pieces that have won medals in various culinary art competitions. It is hoped that this book will bring great inspiration and reference to food carving enthusiasts, and provide valuable experience and practical techniques for those learning the art of food carving.