Yes, we know this book is geared towards candy
molds and casting,
HOWEVER - with over 1300 pictures it is a terrific mold making reference! |
Confectionery Art Casting - by Michael
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- This first of its kind, illustrated manual provides
a bridge between silicone mold making and a variety
of applications used in the confectionery arts.
Silicone molds can be used for casting chocolate,
aspic, tallow, fondant, pastillage, salt, pepper,
hot sugar, granulated sugar and ice. Starting with
basic mold making skills and progressing up through
advanced techniques, this book reveals how to make
food grade and cost-effective non-food grade silicone
molds.
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See what world renowned pastry chefs, Sebastien Canonne,
Keegan Gerhard, John Kraus, Ewald Notter and Jacquy Pfeiffer,
are creating with silicone molds.
Paperback; 380 pages; 1350 photographs, 11” x 8.5”
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