We proudly present:
In stock-ships within 3 days
370 pages; 1300 black/white photographs,
Paperback; spiral bound
11 x 8.5
This first of its kind, illustrated manual provides a bridge between silicone mold making and a variety of applications used in the confectionery arts. 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.
Confectionery Art Casting is a must in your culinary library if you want to access the ranks of the top chefs in the country... The book reveals all the little secrets and details for successful mold making ... I need to be at my best every day, and having now acquired mold making experience with this book, I can create almost anything.
Julian Rose-R&D Director / Chocolatier