Confectionery Art Casting Silicone Mold Making for Pastry Chef by Michael Joy (2003) Hardcover

by Michael Joy

This first of its kind, this illustrated book 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. Renowned pastry chefs demonstrate the creative uses of silicone molds.No returns on books.&nbsp

370 pages, Spiral-bound

First published January 1, 2003