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Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) (Englisch) Gebundene Ausgabe – März 1989

3.0 von 5 Sternen 2 Kundenrezensionen

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-- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe.
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Von Ein Kunde am 30. Mai 2000
Format: Gebundene Ausgabe
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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Von Ein Kunde am 30. Mai 2000
Format: Gebundene Ausgabe
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Missbrauch melden

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.0 von 5 Sternen 6 Rezensionen
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A GREAT FINISH TO A GREAT SERIES 9. Oktober 2007
Von C. Terzis - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
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.
15 von 19 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Specialist book 30. Mai 2000
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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 von 25 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Specialist book 30. Mai 2000
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
5.0 von 5 Sternen Great series 13. Mai 2012
Von W. Glass - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I recently purchased all four volumes of this set. I had searched a long time for a french pastry book that had color plates of the process and finished product, was a learning tool for creating French pastries, and was usable at home as well as for larger volume creations. I was more than happy with the books and dived in to them as soon as they arrived! I have a somewhat extensive backgroud with pastries and in my opinion, these could be used by a beginner successfully, but they would have to be very dedicated? The price has come down and these are a great addition to any baker's library.
5.0 von 5 Sternen It is my guide book for piping ideas 16. Januar 2013
Von Almondmeal - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Old- school as it may be, but some times old means authentic and original . I wouldn't recommend this book to beginners for this book do not really encompass a step to step how to. If you are crazy for chocolate or buttercream pattern or letters piping, this would be the book for you. I have been using this book ever since I bought them every tim e I am practicing my piping techniques. This book is all about piping I would say and it is an excellent buy if you are keen on learning the old school styles, for I am. Otherwise, it would still be a great book to keep for ideas.
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