"Ice Sculpting the Modern Way"

Top Chef Books -- Best of 2008

"Used by Culinary Schools Around the World"

Robert Garlough
Randy Finch
Derek Maxfield

"Ice Sculpting the Modern Way" is a collaborated effort. The sculpting abilities of chefs Finch and Maxfield, combined with the concise writing ability of Chef Garlough, makes for a truly remarkable text on ice sculpting.

This text was specifically formatted for independent study as well as for the classroom learner covering every aspect of the art. Through insightful exercises, this book also guides the skill development of the reader in the safe use of power tools.

Key features: Over 320 sequential photographs, each with their own directions, used to guide the learner seamlessly through 18 useful sculptures. Fourteen featured artists including master chefs and world champion ice sculptors. Over 60 proven designs that can easily be enlarged to create single, multi-block , and ice bar displays. Detailed instructions and the recipe for non-bleeding colored ice.

Table of Contents:

• Chapter 1: The Art of Sculpting
• Chapter 2: Understanding the Medium
• Chapter 3: The Sculptor's Tools and Equipment
• Chapter 4: Safe Practices and Procedures
• Chapter 5: Mastering Shapes and Forms
• Chapter 6: Sculpting with Templates
• Chapter 7: Fusing: Joining Ice to Ice
• Chapter 8: The Ice Artisan's Studio
• Chapter 9: Methods of Transportation
• Chapter 10: Displaying and Lighting for Effect
• Chapter 11: Custom Design Techniques and Special Event Sculpting
• Chapter 12: Ice Sculpting Organization, Competitions and Festivals.
• Chapter 13: The Business Side of Ice Sculpting.
• Appendix A: Sculptures for the Beginning Sculptor
• Appendix B: Sculptures for the Intermediate Sculptor
• Appendix C: Sculptures for the Advanced Sculptor
• Appendix D: Additional Templates
• Appendix E: Suppliers
• Appendix F: Organizations
• Appendix G: Competitions
• Glossary
• Index

ISBN: 1401804055

August 2003

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