Nicholas Lodge Bücher

The International School of Sugarcraft is the most comprehensive course on sugarcraft ever published.The much-awaited International School of Sugarcraft Book 3 -- New Skills and Techniques covers all the latest style changes in sugarcraft and the various new equipment and products that have become available since Books 1 and 2 were published.Written by leading sugarcraft experts, Margaret Ford in the UK and Nicholas Lodge in the US, this brand new sugarcraft reference, resource, and cake decorating book also includes new techniques and cake designs by five guest sugarcrafters from around the world - with innovative from June Twelves (modelling), Marion Frost (cutters), Toshie Harashima (royal icing), and Earlene Moore and Steven Stellingwerf (American cake styles, icing mediums and techniques).Together, Margaret and Nichols have organised the book into five main sections -- using moulds and cutters for quick, impressive results; creating beautiful fabric effects; an update on modelling; producing stunning needlework in sugar; and the latest information on amazing sugar flower making.In this exciting new volume, there are impressive ideas, techniques and cake designs to appeal to anyone who enjoys sugarcraft and cake decoration.

This volume, created for more experienced decorators, teaches the intricate and sophisticated skills of tube and brush embroidery, lace, figure modeling, sugar flower sprays, bas relief, pastillage and filigree.

A compilation of the best-selling International School of Sugarcraft Book One and Book Two, now available in a more affordable single volume. Making a cake and decorating it beautifully for a special occasion deserves a round of applause, and with The Ultimate Guide to Sugarcraft, the praise will keep on coming! This book is divided into two parts, with each section comprised of a set of 20 lessons. Part One teaches how to make perfect cakes, icings and frostings, as well as master ribbon work, frills, collars, lettering, modeling and piped decorations. It is the ideal foundation for people who have never decorated a cake before—and an excellent refresher for those who already have some basic skills. Part Two builds on that foundation, teaching the intricate skills of tube and brush embroidery, lace, fondant, figure modeling, sugar-flower sprays, bas relief, pastillage and filigree. Packed with ideas, each one illustrated with color photographs and accompanied by step-by-step instructions, this inspirational guide is written by six internationally acclaimed sugercraft artists, each one chosen for their expertise in a particular field of sugarcraft. This is the most comprehensive sugarcraft and cake decorating book ever published. This cake decorating guide contains over 70 ideas for cake decorations and designs.

The amazing elder tree produces wonderful, fragrant, cream flowers followed by rich, burgundy-coloured berries. Used as culinary ingredients, both can be turned into so many exciting recipes. The contrasting flavours are quite different, and this is reflected in how they are used. Elderflowers are fragrant and light, giving inspiration for cool sorbets, foamy desserts, cheesecakes and creamy panna cottas. Elderberries are rich and dark with an intense flavour. These can be used to make wonderful drinks as well as cakes, pastries, bread and savoury dishes. All recipes are illustrated with full colour photographs.

This exciting new book is dedicated to rhubarb. This ancient vegetable, which we all use as a fruit, has long been deemed fit only for the humble crumble. Rhubarb is forced, producing these bright pink stems that offer an amazing flavour and colour. In this book, there are thirty exciting recipes to try, ranging from drinks, desserts, pastries and cakes to tempting savoury vegetarian, meat and fish recipes. They are all easy to follow and prepare. Each is accompanied by a full-colour photograph, making them visually tempting and encouraging you to make these mouth-watering dishes.

Sloes are not just for making gin, they are an extremely interesting fruit with an intense flavour. Together with crab apples, these magical ingredients have inspired me to create thirty original recipes. Crab apple recipes include Toffee Apple Cupcakes, Strudel and Preserves. Sloes I have used to create drinks, chocolates with gin-soaked sloes and recipes for the festive season. All the recipes are visually illustrated with full colour photographs and are easy to prepare and make.

Wild garlic grows vigorously throughout woodlands in spring. Every part of this amazing plant is edible and opens the doors to so many culinary uses. It produces the most amazing vibrant green oil, which imparts its delicate garlic flavour when used for cooking.Gathered freely, make the most of it and try these original recipes from dips, soups, rice, pasta and pastry dishes along with meat, fish and many vegetarian options – all shown in full-colour photographs and so easy to prepare.