by Rutland Group, Nick Lodge, Nicholas Lodge · tapa dura · ISBN 9780948075780
VAT included
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«The International School of Sugarcraft: Book Two Advanced» is the sugar decoration guide by Nicholas Lodge and others (hardback, 256 pages).
Baking manual focused on advanced sugar decoration. Includes baking, icing and cake decorating techniques, with explanations of pastillage, marzipan figure modelling, sugar miniatures, pulled flowers and broderie anglaise.
Second volume (Advanced) of the International School of Sugarcraft series, published in 1988; text in English.
For amateur or professional bakers with previous experience who want to master advanced sugar decoration techniques.
Chef Nicholas Lodge was a pastry chef, master cake artist, author and instructor. He was the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts. He was best known for creating botanically correct gum paste flowers. Lodge was an instructor at the French Pastry School in Chicago, Illinois. He was a recurring judge on Food Network Challenge, he judged annually at the Omni Grove Park Inn National Gingerbread House Competition and other regional competitions.
