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Vegetable & Fruit Carving Book
This beautifully detailed book guides you step-by-step through eighty-four exquisite fruit and vegetable carvings, all clearly presented with full-color photographs and practical, straightforward layouts. It is widely considered to be one of the most thorough and comprehensive fruit and vegetable carving books ever written, providing an eclectic selection of different carvings that are both elegant and uncomplicated. Suitable for both amateurs and professionals, the techniques included in this book range from a simple rose to much more elaborate carvings like dahlia blossoms. The carvings in this book appeal to a very wide audience because many of the designs, despite their simplicity, are also fresh new concepts that are just as suitable for professional displays as they are for festive family occasions. Edited by anthropologist and fruit carving aficionado, Nidda Hongwiwat, the introduction includes photos of the different types of carving tools, the basic principles of carving, and a brief history of fruit and vegetable carving in Thailand. You'll also find tips on how to select the best fruits and vegetables for carving and information on how to store the finished carvings.
Content: Vegetables: carrots, tomatos, cucumbers, Chinese radishes, eggplants, spring onions, chilies, radishes, and more. Fruits: apples, pineapples, papayas, canteloupes, guavas, watermelons, jicamas (or yam bean tubers), mangoes, rose apples, sapodillas, and jujubes. View 3 step-by-step carving examples from this book: Easy Carrot Leaf Carving, Carved Lotus-Shaped Fruit Bowl and Watermelon Basket. Complete Step-by-Step Vegetable & Fruit Carving Book, Sangdad Publications © 1999, Hard cover, 190 glossy pages with full page photographs, imported from Thailand. From the introduction: "Fruit and vegetable carving is a venerable tradition that has been passed down from ancient times. Fruit and vegetable carving is considered one of the ten traditional Thai crafts. It is thus held to be an ancient art and is used in making food offerings for monks, entertaining guests, ordinations, weddings and royal funerals.
This traditional craft has developed in the palaces of kings since the Sukothai Period over 700 years ago. At that time it figured in the celebration of the Floating Lantern Festival, or Loi Krathong, at the full moon of the twelfth lunar month. The legendary originator of the festival, Lady Nopphamat, or Thao Sichulalak, decorated her floating lantern with a profusion of flowers and birds, swans, rabbits and many other animals carved from fruit and vegetables." International customers: please use our online checkout to determine the shipping amount via UPS. Also see:
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Complete Step by Step Vegetable and Fruit Carving
Approximately 85 unique carvings are presented using both fruits and vegetables.
