Swiss native August Forster was born into a family of chefs, and
apprenticed at an early age. Seeking his fortune in the U.S., he
founded a professional cooking school in Chicago in 1938. During
his career as a chef, he prepared food for U.S. presidents and
European royalty. He trained over 5,000 chefs in his lifetime. This
booklet provides 30 lessons (and some extras) in the art of fancy
ice carving, and the simple and clear instructions should allow any
training chef to master this aspect of creating a fine dining
experience.
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