Patisserie

"In this volume, due emphasis is given to the art of decoration without neglecting the careful preparation of ingredients and the assembly of the cakes themselves. Thus, the introductory section contains a guide to garnishes for patisserie and detailed demonstrations of piping techniques, as well as information on how to cook sugar syrups and beat meringues. The four chapters that follow describe the basic techniques for assembling, baking and embellishing meringues, cakes, pastries and yeast cakes. The final chapter illustrates cooking methods other than baking, including how to deep fry doughnuts, poach fruit-filled dumplings and use a heated iron to produce waffles. An anthology of international recipes completes the book."