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Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)
 
 
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Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) (Hardcover)

by Roland Bilheux (Author), Alain Escoffier (Author) "Petits fours are miniature pastries or cookies that can be eaten in a bite or two..." (more)
Key Phrases: tempered couverture, bombe mixture, copper sugar pan, Decoration Chantilly, Alternative Recipe, Assemble the Equipment (more...)
3.8 out of 5 stars See all reviews (4 customer reviews)

List Price: $80.00
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Frequently Bought Together

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) + Creams, Confections, and Finished Desserts (French Professional Pastry Series) + Doughs, Batters, and Meringues (French Professional Pastry Series)
Price For All Three: $151.20

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Editorial Reviews

Product 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.

Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

  • Hardcover: 224 pages
  • Publisher: Wiley (January 19, 1998)
  • Language: English
  • ISBN-10: 0470244100
  • ISBN-13: 978-0470244104
  • Product Dimensions: 12 x 8.6 x 0.9 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars See all reviews (4 customer reviews)
  • Amazon.com Sales Rank: #101,590 in Books (See Bestsellers in Books)

    Popular in this category: (What's this?)

    #19 in  Books > Cooking, Food & Wine > Baking > Pastry

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What Do Customers Ultimately Buy After Viewing This Item?

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)
65% buy the item featured on this page:
Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) 3.8 out of 5 stars (4)
$50.40
Creams, Confections, and Finished Desserts (French Professional Pastry Series)
11% buy
Creams, Confections, and Finished Desserts (French Professional Pastry Series) 5.0 out of 5 stars (4)
$50.40
Doughs, Batters, and Meringues (French Professional Pastry Series)
10% buy
Doughs, Batters, and Meringues (French Professional Pastry Series) 5.0 out of 5 stars (7)
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Baking and Pastry: Mastering the Art and Craft
9% buy
Baking and Pastry: Mastering the Art and Craft 4.8 out of 5 stars (18)
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Customer Reviews

4 Reviews
5 star:
 (1)
4 star:
 (1)
3 star:
 (2)
2 star:    (0)
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Average Customer Review
3.8 out of 5 stars (4 customer reviews)
 
 
 
 
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4 of 4 people found the following review helpful:
5.0 out of 5 stars A GREAT FINISH TO A GREAT SERIES, October 9, 2007
By C. Terzis "cterzis" (Nicosia Cyprus) - See all my reviews
(REAL NAME)   
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.


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10 of 13 people found the following review helpful:
3.0 out of 5 stars Specialist book, May 30, 2000
By A Customer
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.
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17 of 24 people found the following review helpful:
3.0 out of 5 stars Specialist book, May 30, 2000
By A Customer
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.
Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)


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Most Recent Customer Reviews

4.0 out of 5 stars Great book, not so great shipping
Great book. Very in depth discussions on how to make advanced pastries with pictures of the techniques, and the recipes are well tested - both in metric and in english... Read more
Published 15 months ago by Laurie Steward

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