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August Forster, born in Zurich, Switzerland, was well-known and respected in the field of culinary art, with numerous awards during the 1940s and 1950s. He started the first professional cooking school for the Chicago Board of Education and went on to teach and write on the culinary arts for adults and high school students.
American Culinary Art was first published in 1951 and became a popular text for students in the field. It includes discussion on the preparation of hors d'oeuvres, sandwiches, and carved meats, decorating with vegetables, carved flowers, and potato baskets, painting with chocolate, and creating sugar ornaments. There are also sections on sculpture work with wax, clay, and other materials.
This is a reprint of the 1958 edition. For additional classic culinary titles, visit CoachwhipBooks.com.
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