Fancies Sugar Craft Skills: Basic

by Douglas Goldsmith and Lesley Herbert

Book Overview

This book aims to reveal the trade secrets for achieving at home the results normally found in a high-class patisserie: fondants, meringues, vacherins, fruit tartlets, marshmallow, genoese and... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1853911100
• ISBN13: 9781853911101
• Release Date: January 1993
• Publisher: Merehurst
• Length: 72 Pages
• Weight: 0.55 lbs.
• Dimensions: 0.2" x 7.6" x 9.2"

Customer Reviews

Beautiful cakes and tasties!

A lot of the lovely treats in this book are very British looking and sounding. Very classy! They are labour intensive, but the end result is definately worth it. The terminology is translated for those of us on this side of the pond, so I found it easy to understand. There are colour pictures of every recipe, so you know what your product is supposed to look like. Every now and then I get called upon to cater for special events, and this book is just what I was looking for.

Beautiful cakes and tasties!

A lot of the lovely treats in this book are very British looking and tasting. Very classy! Although labour intensive, the results are well worth the time. There are colour pictures for every set of recipes and the terminology and measurements have been translated for those of us on this side of the pond. From time to time I am asked to cater for special events. The contents of this book are just what I was looking for.