Rosen, Harvey.  <br/><br/>
Harvey Rosen, Jonathan S. Rosen present culinary carving and plate decorating / 
Harvey Rosen; Jonathan S Rosen, language editor, Alyssa S. Eidelberg ; translated by Alice Ming. 
 - 127 pages :   color illustrations ;   29 cm 
<br/><br/> "Based on, Vegetable fruit cutting carving & dish decoration; Chang Wen Liang - Chang Wen Publishing, Ltd. Yen-chi Chen." 
<br/><br/>Ch. 1. The basics of carving --<br/>ch. 2. Combination of shapes and strips --<br/>ch. 3. Floral carvings --<br/>ch. 4. Scenes of animals and birds in three dimensions --<br/>ch. 5. The basic techniques of fruit garnishing and carving --<br/>ch. 6. Fruit garnishing and carving. 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>Text in English 
<br/><br/><label>ISBN: </label>0939763079  9780939763078 (hbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit carving.   <br/>Vegetable carving.    <br/>Garnishes (Cooking).    <br/>Food presentation. 
<br/><br/><label>Dewey Class. No.: </label>641.819 R72 1998