Artistic Sugar Work and Ice Sculpturing by Heckmann, A. & Schley, Alb

Artistic Sugar Work and Ice Sculpturing by Heckmann, A. & Schley, Alb

125.00

Heckmann, A. & Schley, Alb. English translations revised by Alfred Fries, President of the International Cooks Association, Section Chicago. Nordhausen, Germany: Heinrich Killinger, 1925. 56 pages. A thorough look into the art of sugar work and ice sculpting by Mr. Heckmann, the Principle of The School for High Class Pastry, Cologne, Germany, and Mr. Schley, expert instructor, Cologne, Germany. Includes instruction on sugar boiling, caramel for flowers and figures, pulled sugar for baskets and dishes, sugar coloring, spun sugar, ribbons and bows, sugar plastic, ice work, and ice sculpturing. 56 photographic plates, 40 in color. Some soiling in interior, cover rubbed. Orig. blue cloth, gilt design and lettering. Good. Hardcover.

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