| | |  | Baking Supplies | Home » » French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts | | | | | | | Description: | | Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste. | | | Product Details: | | | Author:
| Roland Bilheux | | Hardcover:
| 240 pages | | Publisher:
| Wiley | | Publication Date:
| April 01, 1998 | | Language:
| English | | ISBN:
| 0470250003 | | Package Length:
| 12.05 inches | | Package Width:
| 8.55 inches | | Package Height:
| 0.89 inches | | Package Weight:
| 3.21 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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0 of 1 found the following review helpful:
Great book, not so great shippingApr 05, 2008
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 measurements. I'm a professional chef, so I found this series of books to be invaluable in my work. I would have rated the purchase at 5 stars, but the book was slightly damaged when I received it, and a second book I ordered was never sent because it was damaged in the shipping and not salvagable.
6 of 6 found the following review helpful:
 A GREAT FINISH TO A GREAT SERIESOct 09, 2007
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.
17 of 24 found the following review helpful:
 Specialist bookMay 30, 2000
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.
10 of 13 found the following review helpful:
Specialist bookMay 30, 2000
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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