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| French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts | 
 enlarge | Authors: Roland Bilheux, Alain Escoffier
Publisher: Wiley
Category: Book
List Price: $80.00
Buy New: $43.74
You Save: $36.26 (45%)
New (20) Used (8) from $43.62
Avg. Customer Rating:  4 reviews
Sales Rank: 274799
Media: Hardcover
Edition: 2 Sub
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 3.2
Dimensions (in): 12.1 x 8.6 x 0.9
ISBN: 0470250003
Dewey Decimal Number: 641.8650944
EAN: 9780470250006
ASIN: 0470250003
Publication Date: April 1, 1998
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
Great book, not so great shipping April 5, 2008
0 out of 1 found this review helpful
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.
 A GREAT FINISH TO A GREAT SERIES October 9, 2007
2 out of 2 found this review helpful
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.
 Specialist book May 30, 2000
17 out of 24 found this review helpful
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.
Specialist book May 30, 2000
10 out of 13 found this review helpful
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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