Thai Recipes, prepare authentic Thai food now!		Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes

Vegetable & Fruit Carving Book

Complete Step by Step Vegetable and Fruit Carving

Edited by Nidda Hongwiwat

$39.95    Qty:

This beautifully detailed book leads you step-by-step to create delicately carved fruit and vegetable garnishes.

Suitable for both the professional and the amateur, carvings range from a simple rose to much more detailed carvings, such as the carrot flower.

The introduction includes photos of the different types of carving tools, basic principles of carving, and a brief history of the craft in Thailand. Also you'll find tips on selecting the best quality fruits or vegetables suitable for carving and information on how to store the finished carvings.

Approximately 85 unique carvings are presented using both fruits and vegetables.

Vegetable carving: Carrot, tomato, cucumber, Chinese radish, eggplant, spring onion, chile, radish, and more.

Fruit carving: Apple, pineapple, papaya, canteloupe, guava, watermelon, jicama, mango, rose apple, sapodilla, and jujube.

Please follow these links to view 2 examples of step-by-step carvings from the book: White Lotus (using a cucumber) and Apple Leaf.

Sangdad publications, copyright 1999. Hard cover. 190 pages. 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:

This book combined with carving knives and tools at a discount price.

The Art of Vegetable Garnish Book

Thai Food Newsletter:	Advanced Search	Site Index: Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes