Food Carving Artistry: The Basics

At the beginning of Food Carving Artistry, chef Ray Duey lays out his tools: a cheese plane, flexible knives, and cutters that can gouge a “U” or a “V” from the flesh of a fruit or vegetable. In quick order, Duey turns a leek into a chrysanthemum, crafts an apple luminaria, carves out a bell pepper poinsettia, and forms flowers from root vegetables, tomatoes, zucchini, and cantaloupe. He also coaxes a rose and a Christmas tree from a pineapple, makes a banana into a dolphin, turns a summer squash into a bird, and deftly carves a spiral staircase around a butternut squash, all while providing running commentary with a quirky sense of humor. Carving produce, he says “gets you more involved in your food…. You'll just be the center of attention on the cul-de-sac.” A fun instructional program featuring clever and sometimes astonishing creations, this should appeal to foodies with a crafts flair. Two other titles are also available in the series: Advanced Techniques and Ultimate Creations. Recommended. Aud: P. (F. Gardner)