This advanced carving book answers three of my pending questions that I had been wondering about. They are (1) how to carve the inside area of flowers (page 73), (2) how to use a knife with a straight blade, and (3)how to carve the large surface of a fruit/vegetable (page 85).
In order to advance to an upper level of Thai fruit and vegetable carving, knowing those three is a must and this book is an excellent source for intermediate carvers who are trying to figure them out. By following detailed step-by-step pictures, readers can learn advanced carving techniques such as (1) to (3).
Another helpful thing is that the book shows varieties of carving methods. Readers can alternate one carving step and achieve different looking carving at the end. Rounded petaled and sharp petaled tomato roses on page 56 are good examples.