As far as I know, this sort of thing is rather out of fashion in the West just at the moment, so you need to go a generation or more back. Unfortunately, a lot of the haute cuisine
guys weren't any great shakes at step-by-step for the non-pro. I'd check out Jacques Pepin: the last major section of Complete Techniques
, which you can probably find at a library, includes a lot of stuff like carving fruit and vegetables, chocolate roses, butter roses, and so on.
Mukimono isn't something that's intrinsically more advanced, so much as totally different in basic concept. It doesn't sound like you're quite the obsessive loon you'd have to be to take this up. Pretty stuff, though -- ludicrous, but pretty.
In passing, I should note that I wrote a little column about some rock-bottom basics of decorative cutting: check it out