French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)

~ (Author), Alain Escoffier (Author) "Before beginning the decoration of a cake or other pastry, it is often necessary to prepare certain ingredients and equipment in advance..." (more)
Key Phrases: metal cake ring, beginning pastry chef, fromage blanc mousse, Recipes Serves, Grand Marnier, Preparation Make (more...)

Editorial Reviews

Product Description

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

Language Notes

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

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Product Details

• Hardcover: 240 pages
• Publisher: Wiley; 2 Sub edition (April 1, 1998)
• Language: English
• ISBN-10: 0470250003
• ISBN-13: 978-0470250006
• Product Dimensions: 12 x 8.6 x 0.9 inches
• Shipping Weight: 3.2 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: #395,065 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 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.

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.

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.