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The International School of Sugarcraft {BOOK TWO} Advanced

Lodge, Nicholas {Principal Teacher} with Ann Baber, Lindsay John Bradshaw, Anne Snith, Cynthia Venn {Teachers

25 valoraciones por Goodreads
ISBN 10: 1853914983 / ISBN 13: 9781853914980
Editorial: Merehurst Limited, London, England, United Kingdom, 1995
Condición: Fine Encuadernación de tapa blanda
Librería: Glued To The Tube Books (Minneapolis, MN, Estados Unidos de America)

Librería en AbeBooks desde: 13 de noviembre de 2002

Cantidad: 1

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Descripción

"BOOK TWO is arranged as a twenty-lesson course book that teaches the intricate and sophisticated skills of tube and brush embroidery, lace, figure modelling, sugar flower sprays, bas relief, passtillage and filigree. Aimed at the experienced cake decorator who has mastered the basic skills of BOOK ONE and is looking for new challenges and inspiration. Packed with imaginative ideas, each one illustrated with colour photographs and accompanied by clear step-by-step instructions. Written by five to sugarcraft artists-each one chosen for their expertise in a particular sublect." This book has 256 pages and is profusely illustrated. N° de ref. de la librería 036451

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Detalles bibliográficos

Título: The International School of Sugarcraft {BOOK...

Editorial: Merehurst Limited, London, England, United Kingdom

Año de publicación: 1995

Encuadernación: Pictorial Softcover

Ilustrador: Melvin Grey and Graham Tann {Photographers}

Condición del libro:Fine

Edición: First Paperback Edition

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Sinopsis:

The advanced book in this two volume course is for the experienced decorator who wishes to test and expand their skills. It covers tube embroidery and Broderie Anglaise, brush embroidery and lace, marzipan figure modelling, chocolate figures and eggs, pulled flowers, sugar flower sprays, filigree, extension work, miniatures, complicated run-outs and piping, designing and interpreting patterns and dozens of hints and tips for creating exquisite cakes. The book concludes with a section on how to use the skills acquired to enter competitions and cost, design and prepare individual cakes for sale.

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