Professional Cake Decorating
John Wiley & Sons Inc (Verlag)
978-0-471-70136-1 (ISBN)
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Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs. Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.
TOBA GARRETT heads the department of cake decorating and design at the Institute of Culinary Education in New York City. She is the author of The Well-Decorated Cake and Creative Cookies: Delicious Decorating for Any Occasion. She is a member of International Cake Exploration Societe (ICES) and former president of the Confectionary Arts Guild of New Jersey.
Introduction. A History of Cake Decorating. Lesson 1: Basic Piping Skills. Lesson 2: Floral Piping Skills. Lesson 3: Intermediate Piping Skills. Lesson 4: Advanced Border Skills. Lesson 5: The Art of Writing. Lesson 6: Royal Icing Piped Flowers. Lesson 7: Royal Icing Design Skills. Lesson 8: The Art of Icing a Cake. Lesson 9: Hand Modeling Skills. Lesson 10: Marzipan and Chocolate Modeling. Lesson 11: Advanced Icing and Design Skills. Lesson 12: Rolled Icing Design Skills. Lesson 13: Pastillage Construction. Lesson 14: Gumpaste Flowers-Basic Floral Skills. Lesson 15: Advanced Gumpaste Flowers. Lesson 16: Miniature Cakes and Decorated Cookies. Lesson 17: Cake Boards, Color Charts, Painting, and More Techniques. Lesson 18: Cake and Confectionary Gallery. Lesson 19: Recipes Appendix 1: Patterns. Appendix 2: Measurements. Bibliography. Index.
Erscheint lt. Verlag | 3.10.2006 |
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Zusatzinfo | Illustrations (some col.) |
Verlagsort | New York |
Sprache | englisch |
Maße | 221 x 276 mm |
Gewicht | 1112 g |
Einbandart | gebunden |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
Schlagworte | Kuchen • Verzieren |
ISBN-10 | 0-471-70136-X / 047170136X |
ISBN-13 | 978-0-471-70136-1 / 9780471701361 |
Zustand | Neuware |
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