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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. 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, 11in. x 8-1/2in.