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| The International School of Sugarcraft Book Two | 
 enlarge | Author: Nicholas Lodge
Publisher: Merehurst Limited
Category: Book
List Price: $24.95
Buy New: $15.86
You Save: $9.09 (36%)
New (21) Used (8) from $14.65
Avg. Customer Rating:  5 reviews
Sales Rank: 160282
Media: Paperback
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 2.1
Dimensions (in): 10.9 x 7.8 x 0.8
ISBN: 1853917532
Dewey Decimal Number: 641
EAN: 9781853917530
ASIN: 1853917532
Publication Date: March 1, 1999
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews:
Great for Cold Porcelain Guide April 26, 2008
I bought this book for the instructions for making cold porcelain flowers. It has some great instructions, BUT I have never done this before and it will take a lot of practice. SO if I do not learn it
will not be this books fault.
International School of Sugarcraft: Book 2 : Advanced April 10, 2007
1 out of 5 found this review helpful
More great pictures and easily understood instructions.
 Exciting July 27, 2006
This book has a lot of information that is great. It goes to the next step of cake decorating.
Best Buy for self-taught sugarcrafters June 18, 2003
36 out of 36 found this review helpful
Start with Book 1: Beginners, to get the foundation of sugarcraft skills then move onto this one, the advanced version with many more expanded techniques. As in Book 1, Book 2 lays out each technique step-by-step, with gorgeous photographs and easy to understand text. These are progressive lessons in sugarcraft, each building on the skills learned in the previous one.
The text is written for an international audience with metric measurements and imperial in parenthesis. There are occasional bumps in the translation for American readers(the reference to a "cake board" is actually a "cake drum" found in British import or specialty baking shops),however, 99% of the math is done for you and I had no trouble doing the little bit of calculating needed. It is good practice for other books on sugarcraft you will no doubt want to buy later that only use metric measurements and international terms. The designs are unique and very do-able, although patience is a requirement. Practice, practice, practice.I strongly recommend purchasing Book 1:Beginners, as this book is a continuation to advance your skills and not a starting point. Recipes are included with an array of patterns and a glossary of terms. My only complaint with these books is that they aren't spiral-bound to lay flat.
One of the best's... June 10, 2000
7 out of 25 found this review helpful
Pratice, easy and completly. One of the best buys. The autor its incridble and extremaly professional.
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