To participate, please fill out the Registration form available both in the Library and through the Edible Book Festival link on the Virtual Library, www.ivytech.edu/library/fortwayne. Registration forms must be turned in it to Jen Traore, the Library Tutor, by Tuesday March 13.

Want to show off your creative cooking skills? Ivy Tech’s Edible Book Festival will take place on Tuesday, April 3 in the hallway outside the Library.

Edible books will be on display for public viewing from 12pm-1pm, then consumed by attendees from 1pm-2pm.

Turn your fantasies into edible art! Watch the videos on the right, explore this incrEdible Book Gallery , get ideas and recipes from the the new books and old time favorites on edible food art below:

Call number:TX772 .K38 1998

Presents instructions for making a variety of cookies, including iced buttery cutouts, chocolate chip cookies, double-fudge brownies, and jelly thumbprints. (From http://www.amazon.com)

Call number: TX652 .L95 1987

A great chef shares his professional secrets for exciting and attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food on platters, chocolate artistry and more. Full-color photographs. (From www.buy.com)

Call Number: TX771.2 .P48 1995

Colette Peters’s one-of-a-kind wedding cakes for which she charges hundreds, sometimes thousands of dollars have made her America’s most sought-after culinary artist. Now, with this dazzling cookbook, brides-and-grooms-to-be can bake their own Colette’s wedding cake or commission a professional baker to follow one of Colette’s designs. Read the rest of this entry »

Call number: TX661 .K65 1997

With Cooking Art: Easy Edible Art For Young Children 3 to 8 year olds will create edible masterpieces. And they will love serving these healthy and nutritional beverages, salads, sandwiches, entrees, and desserts to friends and family. Child-readable icons make choosing recipes and following steps easy. Great for beginning cooks, there are 89 activities that require no baking, 64 activities that use 5 ingredients or less, 25 activities the require only 10 to 15 minutes to prepare. Read the rest of this entry »

Call number: TX773 .D825 1996

From master pastry chef, Philippe Durand, here are recipes for 70 devilishly delectable plated desserts and dozens of magnificent ideas for decorating with fruits, chocolate, cooked sugar, sauces, glazes, cookies and pastries. For easy reference, the recipes are organized by main ingredient, such as Fresh Fruits, Nuts and Chocolate. Featuring 600 color photographs and 10 exquisite watercolors, this volume is a valuable resource for dessert lovers and a rich confection for the eyes. (From the publisher John Wiley & Sons)

Call number: TX771.2 .H35 2002

Three neon-bright layers of cake, tilted at a jaunty angle and adorned with edible chocolate candles; a Jackson Pollock–inspired cheesecake spattered with chocolate, caramel, and peanut butter icing; and a swarm of plump bees perched atop a rainbow of candy-colored cupcakes—these are only a few examples of the unfettered creativity at work at the Riviera Bakehouse. There, mother-daughter bakers Kaye and Liv Hansen turn out some of the most charming, refreshingly eccentric cakes ever to grace a birthday or wedding celebration. Read the rest of this entry »

Call number: TX871 .N37 2006

Sculpture created from fruits and vegetables will challenge you, and amaze your guests. Simple techniques and tools make it possible to create absolutely stunning centerpieces that will be the talk of the party. Butterflies and rosebuds from colorful beets, carrots, and radishes are easily crafted. Elaborate melon lanterns and “flower” filled vases are crafted step-by-step in pictures, making it easy for you to follow the directions. Twenty-five splendid projects promise to delight dinner guests, and gratify their maker. An inexpensive hobby, food sculpture becomes a priceless addition to any table setting. This book will show you how to create imaginative centerpieces like a pro. (By the publisher: Schiffer Publishing, Ltd.)

Call number: TX771 .P47 1991

A cake is de rigeur for any American birthday celebration worthy of the name. Continuing her series of volumes pictorializing her sumptuous cakes, Peters brings her decorative skills to cakes designed specifically for birthday observances. And anyone receiving a cake like one of Peters’ creations should be particularly grateful. Peters’ skill with milled fondant overshadows that of most other professional bakers. She can carve fondant into tight, sharp geometries, or she can swirl it, fold it, and wave it into silken ruffles and curves that belie its solidity. Read the rest of this entry »

Call Number: TX771.2 .B89 1996

In this step-by-step guide, foremost French pastry chefs Buys and Decluzeau show readers how to use paper cones to decorate cakes, pastries, desserts and a wide range of other foods with panache. Beginning with simple dots, lines and strokes, they advance one step at a time to magnificently large and complex constructions. (From the publisher John Wiley & Sons)

Call number: TX771 .P47 1991

Peters is an artist and former Tiffany’s designer turned cake decorator extraordinaire. Here she presents detailed instructions, accompanied by line drawings and color photographs, of three dozen of her elaborate creations. Her collection is somewhat more sophisticated than Greg Robinson and Max Schofield’s The Icing on the Cake, and cake bakers with lots of patience should find it inspiring. (Copyright 1991 Reed Business Information, Inc. )