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Product Description
Product Description
This exciting new book from Angie Scarr presents a voyage of discovery and inspiration for all miniaturists to delve into. Here, Angie shares the secrets of her amazingly intricate work in a variety of exciting materials and invites us to join in with her passion for miniature food. The projects are more adventurous than ever before and created with extraordinary attention to detail.Follow this master class that is packed full of ideas, detailed information on techniques, tools, materials and is illustrated with easy-to-follow, step-by-step pictures throughout. Find out how to create liquid and translucent effects, glazes, moulding and veining all to mouth-watering effect. Just some of the projects included are: pastry cases, chocolate recipes, toffee apples, fruit tarts, strawberries, melons, cabbage and mushrooms.
About the Author
Angie Scarr is a highly regarded miniaturist, well-known in the UK, Europe and US for her intricate polymer clay work. She is constantly pushing the boundaries of her craft, exploring new techniques and materials. She runs the successful Angie Scarr Miniatures, contributes to miniaturist magazines, makes step-by-step DVDs and runs many demonstration workshops.
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Customer Reviews
Most Helpful Customer Reviews
17 of 17 people found the following review helpful
Format:Paperback
I'm a huge Angie Scarr fan, and simply could not wait for this book to be released in the United states; and therefore purchased two copies from the U.K., one for collecting and one to wear out from reading over and over!
The book is excellent, not as good as her first, but excellent nonetheless.
The topics covered are "Getting Started", learning about polymer clays, workspace ideas, storing works in progress and the baking process. Next,
Materials and techniques. "Easy Caning," Egg cane, stuffed olives, squid, coconuts. "Moderate Caning," which includes the Skinner Method, Avocado, Asparagus, Celery, Bananas, Watermelon, Piel de Sapo Melon, Strawberries and Kiwi fruit. "Complex Caning," Tomatoes, red and green cabbage (two methods are shown), and Leeks. "Unusual Canes" includes olives, green and black, Mushrooms, Bell pepper slices and starfruit. The other sections include Liquid Polymer, where Angie teaches us how to make royal icing, Bakewell and iced tarts, mince pies, toffee apples, ice lollies (Popsicles for U.S. fans), lemon curd tarts and fruit tarts. Next, Gel Materials Victorian Jelly. She then teaches us about Moulds, (molds); how to make and use them, and last and by no means least, Cold Porcelain, which I just loved; as I had never tried this technique and the results are breathtaking. The cheesecake methods and heart cakes are just lovely and I quickly purchased Angie's new heart shaped mold to begin making the cakes! She also provides names and websites where one may purchase exquisite cutters and other supplies such as Scenic Water etc.
The photography is excellent, the instructions clear, but the book is not as exciting as her first, nor did I have a sense of "Wow" like I had reading book one or watching her fabulous videos.
I hoped for information on fruit pies, lattice crusts and more techniques in decorating which the book did not have. I felt the use of moulds could have been less extensive replaced with more creative ideas or tips with prettier presentation.
All in all, this book is a must for polymer clay enthusiast or Angie Scarr fans. You will gain useful knowledge and a good overview of how to do the more sought after and difficult canes. I would have preferred to have more visual details on how to make a cheesecake crust more pictures and information on desserts and pastries overall, but perhaps that is being planned for a book three, and gives us something to look forward to!
Angie is as nice as she is talented, thank you Angie for a job well done...
Happy claying everyone!
HGR,
California, United States of America
The book is excellent, not as good as her first, but excellent nonetheless.
The topics covered are "Getting Started", learning about polymer clays, workspace ideas, storing works in progress and the baking process. Next,
Materials and techniques. "Easy Caning," Egg cane, stuffed olives, squid, coconuts. "Moderate Caning," which includes the Skinner Method, Avocado, Asparagus, Celery, Bananas, Watermelon, Piel de Sapo Melon, Strawberries and Kiwi fruit. "Complex Caning," Tomatoes, red and green cabbage (two methods are shown), and Leeks. "Unusual Canes" includes olives, green and black, Mushrooms, Bell pepper slices and starfruit. The other sections include Liquid Polymer, where Angie teaches us how to make royal icing, Bakewell and iced tarts, mince pies, toffee apples, ice lollies (Popsicles for U.S. fans), lemon curd tarts and fruit tarts. Next, Gel Materials Victorian Jelly. She then teaches us about Moulds, (molds); how to make and use them, and last and by no means least, Cold Porcelain, which I just loved; as I had never tried this technique and the results are breathtaking. The cheesecake methods and heart cakes are just lovely and I quickly purchased Angie's new heart shaped mold to begin making the cakes! She also provides names and websites where one may purchase exquisite cutters and other supplies such as Scenic Water etc.
The photography is excellent, the instructions clear, but the book is not as exciting as her first, nor did I have a sense of "Wow" like I had reading book one or watching her fabulous videos.
I hoped for information on fruit pies, lattice crusts and more techniques in decorating which the book did not have. I felt the use of moulds could have been less extensive replaced with more creative ideas or tips with prettier presentation.
All in all, this book is a must for polymer clay enthusiast or Angie Scarr fans. You will gain useful knowledge and a good overview of how to do the more sought after and difficult canes. I would have preferred to have more visual details on how to make a cheesecake crust more pictures and information on desserts and pastries overall, but perhaps that is being planned for a book three, and gives us something to look forward to!
Angie is as nice as she is talented, thank you Angie for a job well done...
Happy claying everyone!
HGR,
California, United States of America
6 of 6 people found the following review helpful
Format:Paperback
What can i say - the book is brilliant! i have already completed several projects and just love it. well worth it for the dedicated 1/12 scale miniaturist who wants to add that little bit extra to their doll house
cheers Helen
cheers Helen
4 of 4 people found the following review helpful
Format:Paperback
The bible for mass producing miniature food. It concentrates on caning techniques, molds and cold porcelain.
Each lesson is well illustrated with photographs and easy to follow text. Lessons are divided into Beginner, Intermediate and Advanced so you can work your way through them. You will be totally inspired and itching to make everything shown, especially the amazing cabbages! Well worth the investment.
Each lesson is well illustrated with photographs and easy to follow text. Lessons are divided into Beginner, Intermediate and Advanced so you can work your way through them. You will be totally inspired and itching to make everything shown, especially the amazing cabbages! Well worth the investment.
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Most Recent Customer Reviews
Speedy delivery and received in perfect condition
I cannot comment on the content of this book as I purchased it on behalf of someone else, but I can say that it must be good as I have had no negative feedback.
Published 16 months ago by MUMOF4
A fantastic book!
This book is almost essential if you want to make miniatures that are realistic. I bought this so I could make jewellery with the mini cakes and puddings! Read more
Published 20 months ago by K Spurr
miniature food
THIS IS A GREAT BOOK AS A FOLLOW ON TO THE 1ST ONE. INSTRUCTIONS & STEP BY STEP PHOTOS ARE CLEAR & SIMPLE. Read more
Published 22 months ago by davida
Perfecto
Muy buen libro, explicaciones al detalle con ilustraciones. Perfecto para la orientación de creaciones en miniatura.Envío super rápido. Muchas gracias.
Published on 25 Aug 2009 by libra6 miniaturas
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