Confectionery Art Casting: Silicone Mold Making for Pastry Chef

This is the only book available which teaches silicone mold making and the variety of applications used in the confectionery arts. World renowned pastry chefs Jacquy Pfeiffer, Sebastien Canonne, Ewald Notter, Keegan Gerhard and John Kraus will be your guides in demonstrating the creative uses of silicone molds. Visit the publishers website www.ChicagoMoldSchool.com to view numerous sample pages of the book and to see how chefs from around the world are using silicone molds. Silicone mold making is the "new" application in the culinary arts. Silicone molds are used by world class pastry chefs at international competitions. The molds are used for casting chocolate, isomalt, aspic, tallow, fondant, pastillage, mousse, hot sugar, granulated sugar and more. 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. This heavily illustrated manual (1350 photographs) emphasizes safety as well as providing a technical foundation viable for years to come. It is a book that should be on the shelf of every culinary institute's library and in the hands of every serious pastry chef and student.Joy, Michael is the author of 'Confectionery Art Casting: Silicone Mold Making for Pastry Chef' with ISBN 9780974034508 and ISBN 0974034509.