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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