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    Cooking Books -> Cakes

    Decorating With a Paper Cone

    by:
    Buys, Alain
    Decluzeau, Jean-Luc



    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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