Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.
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Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.
Original Language: French --This text refers to an out of print or unavailable edition of this title.
From the Publisher
Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.
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Most Helpful 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
This review is from: French Professional Pastry Series : 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
Amazon Verified Purchase(What's this?)
This review is from: French Professional Pastry Series : 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 (RESERVOIR, VICTORIA Australia) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) (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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Inside This Book
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First Sentence:
Before beginning the decoration of a cake or other pastry, it is often necessary to prepare certain ingredients and equipment in advance. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
metal cake ring, beginning pastry chef, fromage blanc mousse, tempered couverture chocolate, pear bavarian, sweetened tart dough, wild strawberry mousse, black currant glaze, light ganache, currant mousse, bombe mixture, flavored sugar syrup, vanilla sponge cake, almond sponge cake, painting with food, modern desserts, covering chocolate, coffee macaroons, caramel bavarian, plastic pastry scraper, blown sugar, pastry marble, vanilla bavarian, surface being decorated, pulled sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recipes Serves, Grand Marnier, Preparation Make, Bernard Respaut, Christian Lejour, Jean Creveux, Charles Proust, Composition Ladyfingers, Grand Marner, Centre Technologique Ferrandi, Composition Chocolate, Decoration Place, Christian Gillet, Christophe Majdanski, Composition Almond, Composition Coffee, Composition Pistachio, Composition Vanilla, Didier Averty, Jean-Roch Therraize, Thierry Jamard New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Before beginning the decoration of a cake or other pastry, it is often necessary to prepare certain ingredients and equipment in advance. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
metal cake ring, beginning pastry chef, fromage blanc mousse, tempered couverture chocolate, pear bavarian, sweetened tart dough, wild strawberry mousse, black currant glaze, light ganache, currant mousse, bombe mixture, flavored sugar syrup, vanilla sponge cake, almond sponge cake, painting with food, modern desserts, covering chocolate, coffee macaroons, caramel bavarian, plastic pastry scraper, blown sugar, pastry marble, vanilla bavarian, surface being decorated, pulled sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recipes Serves, Grand Marnier, Preparation Make, Bernard Respaut, Christian Lejour, Jean Creveux, Charles Proust, Composition Ladyfingers, Grand Marner, Centre Technologique Ferrandi, Composition Chocolate, Decoration Place, Christian Gillet, Christophe Majdanski, Composition Almond, Composition Coffee, Composition Pistachio, Composition Vanilla, Didier Averty, Jean-Roch Therraize, Thierry Jamard New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
1
book
cites this book:
- Professional French Pastry Series (Culinary Arts) by Roland Bilheux in Front Matter, page 161, and page 162
- Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) by Roland Bilheus in Front Matter
- ChocolateChocolate by Lisa Yockelson in Back Matter
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