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.
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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
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.
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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
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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:
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tempered couverture, bombe mixture, copper sugar pan, sabayon mixture, metal cake ring, pulled sugar, dark chocolate couverture, measure the raw ingredients, raw almond paste, special meringue, frozen sabayon, vanilla macaroons, blown sugar, couverture chocolate, dark brown rim, roasted slivered almonds, stiffen the whites, frozen mousses, fluted tip, pastry equipment, cooked sugar, buttered sheet pans, molded sugar, plastic pastry scraper, frozen charlottes Key Phrases - Capitalized Phrases (CAPs): (learn more)
Decoration Chantilly, Alternative Recipe, Assemble the Equipment, Grand Marnier, United States, Equipment Saucepan, Definition Frozen, Preparation Make, Definition These, Preparation Assemble, Setup Tempered, Whisk Plastic, Decoration Frozen, Preparation Carefully, Professional Recipe New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tempered couverture, bombe mixture, copper sugar pan, sabayon mixture, metal cake ring, pulled sugar, dark chocolate couverture, measure the raw ingredients, raw almond paste, special meringue, frozen sabayon, vanilla macaroons, blown sugar, couverture chocolate, dark brown rim, roasted slivered almonds, stiffen the whites, frozen mousses, fluted tip, pastry equipment, cooked sugar, buttered sheet pans, molded sugar, plastic pastry scraper, frozen charlottes Key Phrases - Capitalized Phrases (CAPs): (learn more)
Decoration Chantilly, Alternative Recipe, Assemble the Equipment, Grand Marnier, United States, Equipment Saucepan, Definition Frozen, Preparation Make, Definition These, Preparation Assemble, Setup Tempered, Whisk Plastic, Decoration Frozen, Preparation Carefully, Professional Recipe New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
1
book
cites this book:
- Professional French Pastry Series (Culinary Arts) by Roland Bilheux in Front Matter (1), and Front Matter (2)
- ChocolateChocolate by Lisa Yockelson in Back Matter
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