Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach 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 gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more.
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Book Description
Editorial Reviews
Language Notes
Text: English (translation)
Original Language: French --This text refers to an alternate Hardcover edition.
Original Language: French --This text refers to an alternate Hardcover edition.
From the Inside Flap
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 culinary arts. Jacques Torres, pastry chef at the famed Le Cirque, calls the series "the new encyclopedia of baking and cooking." In Modern French Pastry. Mr. Thuriès introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings—creams and mousses—instead of the classic buttercreams. These lighter fillings make it possible to prepare cakes in quantity rather than individually. In addition, Mr. Thuriès presents techniques for assembling cakes more quickly, which use cake rings and cake frames, sheet pans, and other molds. You’ll also learn how to create today’s lighter, more natural decorations with fruit, fruit gelees, and chocolate. Modern French Pastry presents over 470 recipes that range from cake foundations to virtuoso blown sugar creations. In the Cakes chapter, you will find 150 recipes that offer an assortment of contemporary presentations and flavors that will inspire even the most critical professional. In the chapter on Mousse and Cream Fillings for Cakes and Pastries, you’ll discover such mouth watering delights as chocolate craquelin mousse and praline ganache. And you can choose from 24 delicious bases for cakes and pastries in the chapter on Biscuits and Génoises. The Croquembouches and Tiered Cakes and Presentation Pieces chapters offer presentations that range from the most simple and traditional to the most elaborate and modern. The Sugar and Decoration Work chapter offers clear and precise directions of how to prepare pulled, blown, and other types of sugar work. Step-by-step photographs make it easy to understand how to apply techniques when creating such marvels as pulled sugar ribbons and blown sugar swans. Almost every recipe in Modern French Pastry includes a procedure, a detailed sketch, and a photograph of the finished dessert. Each step and basic components are labeled. Throughout the book, line drawings accompany desserts that require assembly. This time-saving device enables you to understand at a glance how a particular cake or dessert is assembled. In addition, a comprehensive glossary of cooking terms and ingredients makes this professional reference accessible to culinary students as well as serious cooks. This series offers an unparalleled opportunity to learn the culinary craft of Chef Yves Thuriès, a renowned Compagnon who has won acclaim in a country that glitters with brilliant chefs. There is no English translation for Compagnon. This title represents a lifetime of dedicated apprenticeship and rigorous study that begins in youth and culminates in a tour of study with accomplished chefs throughout France. Each Compagnon bears a passionate respect for the art he is entrusted with passing on to the next generation. The work of Chef Thuriès is inspirational. Anne Sterling, food critic, sums it up beautifully: "With the works of Yves Thuriès on the shelf, the professional chef is never without inspiration." Enjoy.
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Most Helpful Customer Reviews
10 of 12 people found the following review helpful:
4.0 out of 5 stars
This is what the French are Doing,
By A Customer
This review is from: The Classic and Contemporary Recipes of Yves Thuris, Modern French Pastry (Hospitality, Travel & Tourism) (Hardcover)
This is an excellent professional level book. I like that it is full of color photos and easy to understand diagrams. It is a very good introduction to what the title implies- Modern French Pastry. This book is not for the home cook, but does offer lots of ideas to the professional pastry chef.
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Inside This Book
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First Sentence:
French pastry making did not change noteably during the first half of the twentieth century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
high cake ring, mousse flush, copper sugar pot, nougatine disk, charlotte cream, pulled sugar flowers, hot mixture until melted, hot liquid until melted, attach choux, biscuit moistened, nougatine base, use cooked sugar, orange simple syrup, raspberry simple syrup, kirsch simple syrup, moistened with simple syrup, choux base, decorate with royal, gelatin sheets, bombe batter, biscuit layered, liquid couverture, pear simple syrup, special fondant, mousseline cream Key Phrases - Capitalized Phrases (CAPs): (learn more)
Facing Page, Chef's Note, Grand Marnier, Saint Ange, Chefs Note, Fruit de la Passion, Orange Mousse Mousse, Duchess Anne, Strawberry Mousse Mousse New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
French pastry making did not change noteably during the first half of the twentieth century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
high cake ring, mousse flush, copper sugar pot, nougatine disk, charlotte cream, pulled sugar flowers, hot mixture until melted, hot liquid until melted, attach choux, biscuit moistened, nougatine base, use cooked sugar, orange simple syrup, raspberry simple syrup, kirsch simple syrup, moistened with simple syrup, choux base, decorate with royal, gelatin sheets, bombe batter, biscuit layered, liquid couverture, pear simple syrup, special fondant, mousseline cream Key Phrases - Capitalized Phrases (CAPs): (learn more)
Facing Page, Chef's Note, Grand Marnier, Saint Ange, Chefs Note, Fruit de la Passion, Orange Mousse Mousse, Duchess Anne, Strawberry Mousse Mousse New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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