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Questions About This Book?
What version or edition is this?
This is the 1st edition with a publication date of 9/30/2008.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
Entering the dramatic world of ice carving has never been easier with this introductory guide. Designed with flexibility in mind, the guide focuses on the fundamentals of the tools, composition of ice, carving skills and preparation using a systematic, step-by-step approach. Over 300 instructional photographs support each step and clearly illustrate techniques and procedures. Available in two versions, this guide is a simple way to round out the curriculum and teach new culinary students this career building skill. Ideal for a one, two or three-day format, students will learn how to approach the block with confidence and learn all aspects of carving from idea to a finished, three-dimensional piece. Anyone in Buffet or Catering.
Table of Contents
|The Professional Advantage|
|The Art and Science of Sculpture|
|Tools of the Trade|
|Template Design Technique|
|Preparing the Carving Area|
|Ice Transportation, Block Preparation, and Chain Saw Basics|
|Application of the Template|
|The Large CutsCarving theSecond Dimension|
|Carving theThird Dimension|
|Rounding and Shaping|
|The Finishing Touches|
|Storage and Display|
|Design Template Diagrams|
|Sources for Tools and Supplies|
|Glossary of Terms|
|Table of Contents provided by Publisher. All Rights Reserved.|