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Cooking Books -> Cakes
Decorating With a Paper Cone
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by:
Buys, Alain
Decluzeau, Jean-Luc
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Publisher:
John Wiley & Sons
Published:
ISBN: 0471160652
Format:Hardcover
Pages:192
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Book Description
The publisher, John Wiley & Sons
In this step-by-step guide, foremost French pastry chefs Buys and Decluzeau show readers how to use paper cones to decorate cakes, pastries, desserts and a wide range of other foods with panache. Beginning with simple
dots, lines and strokes, they advance one step at a time to magnificently large and complex constructions.
Back Cover Copy
Prestige des Grands Chefs More than a century ago, the techniques of modern French pastry were developed. Since that
time, the paper cone has been one of the basic tools of the «pätissier». It is the simplest of all tools — a triangle of parchment paper — Yet in the hands of a trained professional or amateur the paper cone becomes the pen of a
writer and the brush of an artist. The stunning decorations that are applied with the paper cone are literally the «icing on... read more
Book Description
Sounds simple. You just squeeze icing out of a cone and onto a cake, right? But
using the "pen of the culinary artist" is a highly evolved art form unto itself. In this step-by-step guide, foremost French pastry chefs Buys and Decluzeau show readers how to use paper cones to decorate cakes, pastries, desserts, and a wide range of
other foods with panache. Beginning with simple dots, lines, and strokes, they advance, one step at a time, to magnificently large and complex constructions.
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