The Complete Manual to Vegetable and Fruit Carving is written in four languages consecutively: English, Italian, French, and German.

Whether you are a beginner, an amateur enthusiast or a professional, this book will enable you to learn the various techniques starting right from the basics, so that your skills will be soundly-based and thorough, and you will have the knowledge and ability to tackle the most challenging creations.

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

Contents:
A Sign of Hospitality. Historical Background to the Art of Garnishing. Our Fruits and Vegetables. Classification of Vegetables. Classification of Fruits. Carving Fruits and Vegetables According to Season. The Utensils. What To Do If You Cut Yourself. Sharpening the Tools. Correct Handling of the Carving Tools. Not Like This! Some Basic Mistakes. The Workplace.

The Lessons:

1. Plate Decoration - Simple and Effective
2. The Magic of Asian Cutters
3. The Rose
4. The Chinese Thistle
5. The Dahlia
6. The Cockatoo
7. The Marshmallow
8. The Goldfish Bowl
9. The Aquarium
10. The Vase of Flowers.
11. The Wild Rose
12. The Chrysanthemum
13. The Tulip
14. Peacock With an Open Fan
15. The Cactus Flower
16. The Tue Kua Flower
17. The Butterfly
18. The Basket of Flowers
19. The Cock
20. Apple Bird
21. Dahlia Carved From a Water Melon
22. Rose Carved From a Water Melon
23. The Chinese Melon
24. Papaya Carving
25. A Flamboyant Display Bowl Carved from Papaya
26. Carving a Pumpkin

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