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Product Details
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Product Description
Book Description
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.
From the Publisher
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, an assortment of frozen desserts, and a thorough description of sugar work.
Inside This Book
(Learn More)
First Sentence
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page
Front Cover | Table of Contents | Excerpt | Index | Back Cover
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
3.0 out of 5 stars
Specialist book,
By A Customer
Ce commentaire est de: Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)
This is a very nice book, that teaches you to make French pastry-chef quality letters and borders to decorate your cakes. It has extensive examples and instructions for modelling animals and flowers in marzipan. It also has a gallery of special delicious looking cakes, unfortunately though, if you want to try those, you are referred to the author's other volumes for the recipes.
3.0 out of 5 stars
Specialist book,
By A Customer
Ce commentaire est de: Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)
This is a very nice book, that teaches you to make French pastry-chef quality letters and borders to decorate your cakes. It has extensive examples and instructions for modelling animals and flowers in marzipan. It also has a gallery of special delicious looking cakes, unfortunately though, if you want to try those, you are referred to the author's other volumes for the recipes.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.3 out of 5 stars (7 customer reviews) 9 of 9 people found the following review helpful
5.0 out of 5 stars
A GREAT FINISH TO A GREAT SERIES,
By C. Terzis "cterzis" - Published on Amazon.com
Ce commentaire est de: Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)
This is the fourth book in a series of four and it is a competent companion to the other three books.It deals mainly with the decoration of finished desserts, lettering and writing with a variety of ingredients (chocolate, fondant etc), marzipan decorations, edible color painting, decoration and exhibition pieces and finished desserts among others. As it is part of a series you need to get the recipes for the preparations and bases from the other books, especially the first two (bases and fillings). The second part of the book deals with modern desserts (tortes, gateaux) that one can find in patisseries around France. If you live in Europe you might find some of the dessert decorations somewhat dated, as this book has quite a few years on its back. If you live in the USA though, the desserts and decorations here are rarely if ever seen in american bakeries. The last part of the book deals with exhbition pieces and alone is worth the price of the book. Excellent craftmanship and endless inspiration for the pastry chef. The book has gloss pages, it is full of colored photographs, depicting both the procedures and the finished products and it has Metric weights as should be expected from a professional book. The price has decreased recently so it is a great buy for the professional. 13 of 17 people found the following review helpful
3.0 out of 5 stars
Specialist book,
By A Customer - Published on Amazon.com
Achat Amazon vérifié(Quest-ce que cest?)
Ce commentaire est de: Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)
This is a very nice book, that teaches you to make French pastry-chef quality letters and borders to decorate your cakes. It has extensive examples and instructions for modelling animals and flowers in marzipan. It also has a gallery of special delicious looking cakes, unfortunately though, if you want to try those, you are referred to the author's other volumes for the recipes.
1 of 1 people found the following review helpful
5.0 out of 5 stars
French Professional Breadbaking series,
By PETER WILSON - Published on Amazon.com
Achat Amazon vérifié(Quest-ce que cest?)
Ce commentaire est de: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (Hardcover)
This series of French Professional books has been around for a long time but are still the best for knowledge they explain everything
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