The Complete Step-by-Step Vegetable and Fruit Carving
Edited by Nidda Hongwiwat
Learn the Art of Thai Vegetable and Fruit Carving
This beautiful large hard cover book is a complete English language teaching manual of Thai fruit and vegetable carving. Color photographs across double spreads show the finished piece together with the step-by-step process in getting there.
Other sections show the carving tools needed, the fruits and vegetables used and the methods of storing the carvings so they are ready to be the center-piece on your table.
The vegetable used are carrot, tomato, cucumber, Chinese radish, eggplant, leek, shallot, chilli and radish. The fruits used are apple, pineapple, papaya, cantaloupe, guava, water melon, yam bean tuber, mango, rose-apple, sapodilla and jujube.