- Paperback: 256 pages
- Publisher: Merehurst Limited (January 15, 1999)
- Language: English
- ISBN-10: 1853917486
- ISBN-13: 978-1853917486
- Product Dimensions: 8 x 0.7 x 11 inches
- Shipping Weight: 2.1 pounds (View shipping rates and policies)
- Average Customer Review: 4.6 out of 5 stars See all reviews (27 customer reviews)
- Amazon Best Sellers Rank: #928,243 in Books (See Top 100 in Books)
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The International School of Sugarcraft Book One (Bk.1) Paperback – January 15, 1999
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Top Customer Reviews
To make a long story short................fabulous book by fabulous artists! Spend the money. Learn. Enjoy.
Nicholas Lodge was a gifted artist from the get-go. Getting into the sugar decorating field was a natural choice for him but what made makes him stand out is his passion for this art form and therein lies the reason and drive for his success. This particular book was written in 1998 and he was in the midst of building his artistic empire. He had already written other subject-specific books regarding this sugar art but this is one of his definitive bibles that solidified his place as a master. Two more books in this series eventually followed that built upon mastering sugar work, and his schools of sugar art have since gotten a firm hold here in the US, as well as Japan and the Phillipines.
Jane Murfitt is an equally distinguished author of cooking and baking books and is part of the teaching team that brings us this great teaching tool.
Depending on your skill level, this book will either add to your knowledge or give you a knowledge base on which to build and enhance. If you should have the opportunity and the resources, getting Chef Lodge's DVD's and other tutorials that he has offered over the years, would be money well-spent. He also has accessibility through his website "[...]".Read more ›
There is absolutely nothing in this book that a contemporary American cake decorator will use as is. This is a collection of classy and classical heirloom designs and techniques that can add a touch of charm, interest, and uniqueness to modern cakes.
The emphasis is on the small details. There are sections in this book that I hadn't seen anywhere else. There are so many ways in which ribbons can be used to fill or supplement an otherwise staid design; the concept of less-is-more in which a small repeated element is more powerful than a single large element. I had never seen something called a 'cake collar.' I don't think it's something I will ever do, but I found the concept very interesting and the look it produces extremely interesting. The demonstration as to how to produce small royal icing flowers to cluster here and there is very tempting and delicate. Techniques such as crimping, cornelli work, plaques, sugar molds, frills, and incorporating tulle as a design element all work to inspire ways to think beyond the box, even in modern designs. There are many templates provided, including lovely alphabets.
This is really a book worth getting, owning, and reviewing for inspiration, how-to-tips, and unusual approaches that will make your design and implementation different and better than all the rest.
Most Recent Customer Reviews
I just got this book and read through it and it's really clear and easy to follow. I'm excited to use it. Read morePublished 5 months ago by S. B.
It was a nice book. I was looking for more information on gumpaste flowers. I am quite familiar with the information contained in this book. It is clearly for beginners.Published 9 months ago by Cheryl I. Mik
The International School of Sugarcraft Book is great for anyone wanting to learn how to create Sugarcraftl I recommend this book for anyone who enjoy baking and making desserts.Published 18 months ago by James J. Duncan