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Cooking Books -> Pastries
The Classic and Contemporary Recipes of Yves Thuriès, Modern French Pastry
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by:
Thuries, Yves
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Publisher:
John Wiley & Sons
Published: March 1996
ISBN: 0471285994
Format:Hardcover
Pages:432
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Book Description
Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.
Inside Flap Copy
The Classic and Contemporary Recipes of Yves Thuriès Modern French Pastry
translated by Rhona Poritzky Lauvand Now American chefs can share the authoritative vision and recipes of the world-renowned master chef Yves Thuriès. Available for the first time in English, Modern French Pastry is the second volume on French pastry in
the series that is the benchmark culinary reference for professionals in France. The translation of this ten-volume series is being heralded as a milestone in the... read more
Book Description
In this lavishly illustrated volume master chef
Yves Thuries introduces the innovations that have revolutionized French pastry over the last 30 years.
Mr. Thuriès introduces lighter fillings that freeze well—creams and mousses—instead of the classic buttercreams. In addition, he
shows readers step-by step how to: assemble cakes more easily with cake rings, cake frames, sheet pans, and other molds, create today's light, natural decorations with fruit, fruit gelées, and chocolate, create incomparable croquembouche ("crunch in the
mouth") delicacies, and much, much more!
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