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This book will guide and inspire thousands of chefs and artists to enjoy the artistic fulfillment, professionalism, and camaraderie of the exciting art of ice carving.\" —Larry Malchick, President, National Ice Carving Association \"The information on the history, tools and accessories, different methods, types of ice blocks, and the safety and precautionary measures in ice carving will be of tremendous help to many young enthusiasts in their goal to become professional ice sculptors.\" —Hiroshi Noguchi, C.E.C., A.A.C., Executive Chef, Stouffer Orlando Resort Here is the first new American ice carving manual to be released in ten years! Written by a culinary master, Joe Amendola, it addresses current developments in the field of ice carving. It emphasizes American and European subjects and designs in an attempt to offset the exclusivity of oriental designs in available Japanese books. 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