Ice Sculptors as well as banquet directors and planners will be thrilled to get this book which has been translated into English.

Simultaneously in English and in French, this book covers equipment and techniques, and presents many projects illustrated by full color photographs and drawings. A complete work by an acclaimed French master ice sculptor.

Contents:

The birth of a fleeting masterpiece - La genèse d'un chef-d'oeuvre éphémère.
A word from Daniel Menand - Le mot de Daniel Menand.

Some Historical Reminders - Quelques rappels historiques.
Ice in the memory of mankind - La glace mémoire de l'humanité.
Using ice - L'exploitation de la glace.
Principal tools used in ice cutting and storing - Principaux outils pour l'exploitation de la glace.
Cutting ice - La taille de la glace.

Techniques - La technique.
Types of ice - Les types de glace: Natural Ice - La glace naturelle. Artificial ice - La glace artificielle. The tools of the craftsman - Les outils usuels.
A short-lived art - L'art de l'éphémère: Sketches - Les croquis. Modeling - Le modelage. Ice cutting - La taille de la glace.

Pieces in Ice - Les piéces en glaces.
1975-When I started - 1975-Mes débuts.
Buffet Pieces - Piéces de buffets.
Competitions - Les concours.
Sculpture on glaciers and frozen lakes - Sculptures sur glacier et glace de lac.
Giant sculptures - Sculptures géantes.
Centennial celebration of the creation of August Escoffier's Peach Melba - Commémoration du Centenaire de la création de la Pêche Melba par Auguste Escoffier.
Enclosures - Inclusions.
Garnishing ingredients - Produits d'accompagnement: Chocolate - Le chocolat. Amandine (Almond Paste) - L'amandine.

Team Sculpting - Sculptures d'équipe.

Sketches - Etudes.

Creations - Réalisations.

Giant Sculptures - Grosses pièces.

Projects - Projets.

The future - L'avenir.