Confectionery Art Casting Book: Silicone Mold Making for Pastry Chefs
BCAC
$100.00
ARTICLE DETAILS
Confectionery Art Casting - Silicone Mold Making for Pastry Chefs is the first of its kind; an illustrated manual providing 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, hot sugar/isomalt, 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.
See what world renowned pastry chefs, Sebastien Canonne, Keegan Gerhard, John
Kraus, Ewald Notter and Jacquy Pfeiffer, are creating with silicone molds.
Over 1300 photos, 380 pages, Paperback/Spiral bound with hard plastic cover.
Testimonials
Culinary Institute of America
"I appreciate your hurry-up on my order as well as the special treat you included. I made a point of mentioning you at a presentation that I made to the entire school last week complete with a shot of your website and pass-around of the catalogue."
-Stephen Durfee, Pastry Chef
Executive Pastry Chef, Frederic de Villeneuve
"Thank you once again for all the help, support and flexibility you have given me during the MOF, what a great adventure it has been."
-Frederic de Villeneuve
Jewel Johnson, Pastry Chef
"Thank you very much for the secondary option. This is one of the many reasons I so frequently use CCFX. The attentiveness and service is overwhelming."
-Jewel Johnson, Pastry Chef
Senior Chef Chocolatier, Thierrey Muret
"I would like to thank you again for your involvement in this project, not only were the top executives of Campbell's were impressed by the show piece but the Marriot culinarians were asking a lot of questions about the molds provenance. Thank you again."
"Thank you so much I really appreciate how fast you and your team jumped on this. As always it shows how professional you all are. We really appreciate it."
-David Ramirez, Pastry Chef
Women's Athletic Club Chicago
"A huge thank you to you and your team. The molds are lovely and we can’t wait to start using them.
I’m so grateful your company exists and we were able to work together to make this happen."
-Laura Herman, Pastry Chef
The Cultured Nut
"The mold worked so well. The lines were visible with no issues at all! It was perfect in every way."
-Janet Darby, Director of The Cultured Nut, Inc.
Intersect by Lexus
I cannot thank you enough for making such beautiful molds and helping me to make this project successful! I received it yesterday and tested it with chocolate. It came out great!
I greatly appreciate for making the molds in such a short period of time while you have other ongoing projects. I will test it with a mousse and reach out to you for the large order.
Thank you so much again.
-Kazuo Fujimura, Intersect by Lexus
Turning Stone Resort and Casino
"I can’t believe that the event has now come and gone…thank you so much for everything, we couldn’t have done it without you and your team."
-Dennis Miller, Executive Pastry Chef
Larry Hageman, Ph.D.
"The architects were the most amazed and could not believer the detail of the chocolate. Thank you for all your efforts to make this a special occasion!"
FroPro
"Thanks for getting back to me! Happy to say these molds have been an amazing addition to our business."
-Chelsea Williams, Owner
Executive Pastry Chef, Andy Chlebana
"Thank you, the mold is killer!!"
Dawn Brodrogi
"First, I have to say that you people sound like really great folks and I am glad to have made your brief acquaintance. Paul (my brother, spoke of you and said you were really terrific, and it's so nice to see that confirmed in real life.
You went above and beyond the call of duty alerting me to the fact that my sister-in-law had already bought Paul the molds. I so appreciate your personal attention and effort and your concern has made a difference to Paul's experience which in turn means the world to me."
