The Complete Manual to Cutting and Carving Fruit is written in four languages consecutively: English, Italian, French, and German. It is Xiang Wang's second book in this garnishing series. Volume 1: The Complete Manual to Vegetable and Fruit Carving continues to be an exceptionally successful book, lauded by professional and student alike.

The Complete Manual to Cutting and Carving Fruit contains hundreds of dynamic new ideas, artistic and innovative. Everyone who is involved with the presentation of food should have this book in their library.

All the lessons and techniques are clearly explained step-by-step, with more than 500 color photographs, so that the instructions are easy to understand.

Contents

The Art of Carving Fruit and Vegetables
The Main Tools
Carving in Practice
Carved with Affection - Stored with Care

The Lessons

1. Pineapple
2. Mango
3. Citrus Fruits
4. Banana
5. Apples and Pears
6. Melon
7. Cherries
8. Stone Fruit
9. Grapes
10. Figs
11. Rhubarb
12. Watermelon
13. Kiwi
14. Papaya
15. Avocado

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