I have a couple books on garnishing nothing specific to carving alone. "Great Garnishes" by Huang Su-Huei has some nice carving in it. He uses more veg.'s to carve than fruit but he has some elaborate watermelon carvings and other interesting fruit work. For non traditional garnishing I enjoy the book "Play with your Food" by Joost Elffers, I think it's rather fun.
I really enjoy doing this kind of work, it's rather fun too.
i really do enjoy carving. i have been hanging out with the fruit carving club. the chef that is parto f the club learned while he was in asia. he amazes me. he goes off on how american fruit and veggie carves carve. he says that american carvers want a flat surface on there medium and they will then cut off the bottom of it so it sits nice and stable while asian carvers (that learned the asian way) like to have a round surfaces so it is easier for them to carve. you can see that there is a more complex nature of carving in asian books versus the carvings in the american books. this really fasanates me.
1 - 8 of 8 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.