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Ice Sculpting the Modern Way

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Ice Sculpting the Modern Way - Garlough, Robert
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For students in food service and culinary arts programs at community and private colleges, Ice Sculpting the Modern Way, is a collaborated effort by three professional chefs who have extensive, but varied experiences in culinary education and the foodservice industry. The sculpting mastery of chefs Finch and Maxfield, combined with the concise writing ability of Chef Garlough, make for a truly remarkable text on ice sculpture. Unlike other ice sculpting books on the market, this text was specifically formatted for the ...

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Ice Sculpting the Modern Way 2003, Cengage Learning, New York, NY

ISBN-13: 9781401804053

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