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Miniature Food Masterclass: Materials and Techniques for Model-Makersby Angie Scarr
Synopses & Reviews
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 polymer clay and invites us to join in with her passion for miniature ingredients. The projects are more adventurous than ever before with raw eggs, gravy, iced cakes and even sushi created with extraordinary attention to detail. Packed full of ideas and extensive information on techniques, tools and materials, this book 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.
This exciting new collection from Angie Scarr takes miniaturists on a voyage of discovery and inspiration. In a master class packed full of ideas, techniques, and easy-to-follow images, Angie reveals the secrets of her amazingly intricate work and invites us to share her passion for miniature food. She discusses tools and materials, and demonstrates how to create liquid and translucent effects; do glazing, molding, and caning; and use gels and polymers. The mouth-watering and extraordinarily detailed miniatures include various fruits and vegetables, yummy looking cakes and tarts, squid, stuffed olives, and cut coconuts.
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 & exploring new techniques and materials. She now runs the successful Angie Scarr Miniatures, contributes to miniaturist magazines, makes step-by-step DVDs and runs many demonstration workshops. Angies previous book for GMC Publications is the best-selling Making Miniature Food and Market Stalls (9781861082152). Also Available Miniature Food and Market Stalls 9781861082152
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