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Professional Garnishing Book from C.H.I.P.S.

The Complete Manual to Cutting and Carving Fruit
Volume 2
by Xiang Wang

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
International School for Culinary Art
Tools
Epilogue
Final Remarks by Xiang Wang

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The Complete Manual to Cutting and Carving Fruit
Volume 2
by Xiang Wang

8 1/2" x 12" 200 pages hardcover $129.95 + shipping
Texas residents please add 6.75 % sales tax

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