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Author: Nicholas Lodge
Publisher: Bounty Books
ISBN: 9781851529629
Category : Cake decorating
Languages : en
Pages : 64
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Book Description
This book, which describes the art of pastillage, offers guidance in giving a professional look at cake decorating and creating artistic-looking sugarcraft designs for the table, and for special occasions.
Author: Nicholas Lodge
Publisher: Bounty Books
ISBN: 9781851529629
Category : Cake decorating
Languages : en
Pages : 64
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Book Description
This book, which describes the art of pastillage, offers guidance in giving a professional look at cake decorating and creating artistic-looking sugarcraft designs for the table, and for special occasions.
Author: Nicholas Lodge
Publisher:
ISBN:
Category : Cake decorating
Languages : en
Pages : 64
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Book Description
Author: Nicholas Lodge
Publisher: Allen & Unwin
ISBN: 9781853917486
Category : Cooking
Languages : en
Pages : 260
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Book Description
Arranged in courses, this is the perfect introduction to beginning sugarcraft skills
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 360
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018013
Category : Art
Languages : en
Pages : 242
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Book Description
A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.
Author: American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
ISBN: 1449436285
Category : Cooking
Languages : en
Pages : 356
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Book Description
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
Author: Nicholas Lodge
Publisher: Bookpoint
ISBN: 9780948075551
Category : Cake decorating
Languages : en
Pages : 127
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Book Description
Author: Janice Murfitt
Publisher: Tuttle Publishing
ISBN: 9781742661568
Category : Cooking
Languages : en
Pages : 504
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Book Description
A compilation of the best-selling International School of Sugarcraft Book One and Book 2, now available in a more affordable single volume. Making a cake and decorating it beautifully for a special occasion deserves a round of applause, and with The Ultimate Guide to Sugarcraft, the praise will keep on coming! This book is divided into two parts, with each section comprised of a set of 20 lessons. Part One teaches how to make perfect cakes, icings and frostings, as well as master ribbon work, frills, collars, lettering, modeling and piped decorations. It is the ideal foundation for people who have never decorated a cake before—and an excellent refresher for those who already have some basic skills. Part Two builds on that foundation, teaching the intricate skills of tube and brush embroidery, lace, fondant, figure modeling, sugar-flower sprays, bas relief, pastillage and filigree. Packed with ideas, each one illustrated with color photographs and accompanied by step-by-step instructions, this inspirational guide is written by six internationally acclaimed authors, each one chosen for their expertise in a particular field of sugarcraft. Written by six acclaimed sugarcraft artists, this is the most comprehensive sugarcraft and cake decorating book ever published. This cake decorating guide contains over 70 ideas for cake decorations and designs
Author: Lindy Smith
Publisher: David & Charles
ISBN: 1446361195
Category : Cooking
Languages : en
Pages : 543
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Book Description
Learn over 150 cake decorating techniques with this bestseller from the renowned sugarcraft expert! This is the ultimate guide to contemporary cake design—you’ll learn how to make decorated cakes, starting with basic sugarcraft tools, baking recipes, and ingredients, and finishing with advanced modeling techniques, including royal icing stenciling, brush embroidery, buttercream piping, using sugar cutters and molds, making cake jewelry, and so much more! Get creative with simple, step-by-step instructions for more than eighty celebration cake, mini-cake, cupcake, and cookie designs. Essential tips and advice are included for all skill levels, from complete beginners to the most confident of cake decorators—and you can even learn how to make Lindy Smith’s signature “wonky cakes.”
Author: K. Camille Den Dooven
Publisher:
ISBN:
Category : Desserts
Languages : en
Pages : 424
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Book Description
