TY  - BOOK
AU  - Larousse,David Paul
TI  - More edible art
SN  - 0471176397
AV  - TX740.5 L37 2000
U1  - 641.81 
PY  - 2000///]
CY  - New York
PB  - J. Wiley
KW  - Garnishes (Cooking)
KW  - Vegetable carving
KW  - Fruit carving
N1  - The Origin of Edible Art --; A Word about Socles --; The Application of Garnishes --; Understanding the Cutting Blade --; Philosophies of Cutlery --; Specialty Tools --; Suggestions on How To Use Mukimono --; Special Preparation Notes --; The Basic Cuts --; Vegetable Garnishes --; Acorn Squash --; Beet --; Bell Pepper --; Carrot --; Celery --; Cucumber --; Daikon --; Jalapeno --; Leek and Scallion --; Mushroom --; Onion --; Radish --; Tomato --; Turnip --; Zucchini --; Fruit Garnishes --; Apple --; Lemon --; Melon --; Orange --; Papaya --; Pineapple --; Appendix of Specialty Suppliers --; Books and Tools --; Dining Tableware, Fabrics, and Glassware --; Centerpieces for Special Occasions --; Cutlery
ER  -