Art of Thai Vegetable and Fruit Carving (Penpan)

Written by fruit carving expert, Penpan Sittitrai, this carving book is unique in its complete coverage of presenting Thai food with exquisite carvings. Essentially two books in one the book includes instruction for: Thai Vegetable and Fruit Carving and also Vegetable And Fruit Carving In Thai Food.

The first part of the book, Thai Vegetable and Fruit Carving includes step-by-step instructions with pencil sketched illustrations and a full page color photo of each finished carving.

Pumpkin, watermelon, mango, carrot, pomelo, guava, rose apple, sweet potato, potato, yam bean, papaya, ginger root, white daikon radish, pineapple, agar and soap carvings are all included (see complete contents listed below).

In the second half, Vegetable And Fruit Carving In Thai Food, traditional Thai recipes are artfully presented in carved vessels, containers, bowls and platters (see list of recipes and carvings below).

The art of vegetable and fruit carving has been a valuable heritage passsed to Thai women of many generations up until now. The effort to receive and maintain this art has presently been put into action. Through my own appreciation, I have studied and devotedly practiced this art. Moreover, I have adapted its functions to the present social conditions. That is to keep the art's original elaborate beauty as well as to enable it to be appropriately useful in cooking and decoration nowadays. That is why I have personally tried to teach many students throughout the country and some from abroad and have brought this knowledge to the public via publications, videotapes and television programs.

I have also had the handbook for vegetables and fruit carving published. The essence of the published work is to show everyone how the beautiful art is well mingled with the present state of the society which needs economy and practicality. All materials used in the work are local and whatever is seasonal. They are not anything rare or expensive. What I am proud of and want to point out to everyone is that with one fruit carving knife and without the aid from any other kinds of insturments, many beautifully carved pieces are made. The art is then real Thai treasure passing from one to another for many generations. Eventually, I want to trust this worthy art in hands of my younger generations since I would appreciate its lasting exsistance.

Author Penpan Sittirai

The appendix of this fruit carving book includes:

Different styles of leaves
Basic carving designs
Dahlia design
Four different shapes of petals
Butterfly design
Waterlily design
Jasmine flower design
Rose design
Banana leaf tray

Contents of The Art of Thai Vegetable And Fruit Carving

Pumpkin	Sweet Potato
A Basket Full Of Flowers	Beautiful Sweet Potato
A Bush Of Coreopsis	Potato
A Yellow Bouquet	Ducklings
A Golden Bowl	Yam Bean
A Glazed Basket	Yam Bean Carved Into Flowers
Graceful Mate Peacocks	A Squirrel On A Branch
Vegetables Carrying Basket	Paradise Gander
A Basket Decorated With Hibiscus	A Lamp
Decorated Menu	Victoria Lotus
Watermelon	Baskets With Slings
Carved Zinnia	Marvellous Basket
Yellow Watermelon	Papaya
A Flowery Pedestal	Flowery Boat
A Watermelon Carved With Flower And Leaf Design	Ginger
Twin Swans	Beautiful Pickled Ginger
A Decoration Made From A Watermelon	Garlic
A Basket Full Of Varieties Of Flowers	Fancy Jasmine
Mango	White Radish
A Basket Of Mangoes	An Ivory
Warblers In Nests	Pineapple
Mangoes Carved Into Flowers	Pineapple Oxcart
Rabbits And Flowers	Apple
Delicious Durian	Twin Swans
Mate Mangoes	Agar
Pomelo	Twin Chickens
Blooming Lotus Basket	Crystal Roses
Baskets With Slings	Soap
The Three Buddies	Carved Lotus
Guava	Climbing Rose
Delicious Guavas	The Most Beautiful Soap
Carved Guava In Flower And Leaf Design	Pink Roses
Rose Apple	Flower Baskets With Sling
A Beautiful Bowl
A Mouse And Flowers

Vegetable And Fruit Carving In Thai Food

Delicious Young Pepper Sauce Served in Ripe Carved Papaya Elongated Topaz Plate Deocrated wtih Gold Pieces
Carved Papaya Boat-Shaped Ark Clam Shells
Desserts Boiled In Syrup
Fish Stuffed Puffs served on Papaya Golden Leaf Plate Lined with Bronze
Chicken Brisket Cooked With Wine Served in Papaya Container
A Bowl Of Ruby And Emerald Carved From Green Chilli and Tomato
White Lotus Carved Bottle Gourd Bowl
Rainbow Salad Served in Papaya Bowl
Pumpkin In Sugar And Coconut Milk Served in Covered Pumpkin Container
The Three Buddies Served in Ripe Papaya Boat: Golden Drops, Preserved Indian Jujubes and Preserved Endocarps
Delicious Pomelo Salad Served in Pomelo Bright Green Bowl
Tasty Pork Curry in Coconut Zircon Bowl
Delicious Egg in Wax Gourd Bowl
Beet Red Ruby Bird In The Garden
Fried Bananas Served on a Banana Leaf Plate
Cashew Apple in Syrup (Anacardium) Served in Guava Topaz Bowl
Melon In Coconut Milk And Syrup Served in Cantelope Blossoming Lotus Bowl
Taro Sweet Drops in Beet Root Garnet Bowl
A Bowl Of Golden Sweets Carved Pumpkin Container
Wax Gourd Cooked with Ground Pork
Rendezvous Watermelon Serving Bowl with Spicy Seafood Salad
Carved Mango Container for Serving Thai Pork
Jello In Disguise Served in Carved Sapodiallas
Scented Rice with Fried Shrimp Paste, Fried Sweetened Beef, Stuffed Red Onions, Fried Sweetened Black Ray, Fried Sweetened Turnips, Carved Vegetable Condiments: mangoes, galangal, turmeric root, chilli peppers, spring onions and cucumbers