num_pages: 271
description: Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.
language: English
title: Professional French Pastry Series: Decorations, Borders and Letters, Marzipan, and Modern Desserts
titlecomplete: Professional French Pastry Series: Decorations, Borders and Letters, Marzipan, and Modern Desserts (French Professional Pastry Series)
ratings_count: 4
publisher: Houghton Mifflin Harcourt