Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts.
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Book Description
Editorial Reviews
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The Classic and Contemporary Recipes of Yves Thuriès Restaurant Pastries and Desserts translated by Rhona Poritzky Lauvand A wonderful opportunity now exists for American chefs to benefit from the inspired creativity of the world-renowned master chef Yves Thuriès. Available for the first time in English, Restaurant Pastries and Desserts is the third 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." Never before has Thuriès written of modern restaurant pastries and desserts in this way; specifically individual plate presentations—assembled and prepared for an individual serving plate. This now established trend is seen in the finest restaurants and allows for a fresher, more creative approach to plated desserts featuring unique sauces, garnishes, and different types of mousses, cream soufflés, fruits, and jams. An entire chapter focuses on soufflés, including cream soufflés which can be prepared ahead of time and frozen. This will be a great addition to repertoires of American chefs, as these soufflés are not well known in this country. More than 500 desserts are accompanied by color photographs, showing how Thuriès presents the desserts when he prepares them. Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and earlier centuries, Thuriès now creates the foundation for pastry making in the twenty-first century. Thuriès brings Restaurant Pastries and Desserts, which until now has been reserved for the elite of the profession, within the reach of everyone by means of simple and exact recipes and clear and precise instructions. 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 du Tour de France who has won acclaim in a country that glitters with brilliant chefs. There is no precise 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 Yves 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.
About the Author
About The Author Chef Yves Thuriès is not only one of the most respected chefs in France, his reputation extends throughout the world. Mr. Thuriès has earned the title of Compagnon du Tour de France, an honor bestowed on a precious few and representing years of rigorous training. In 1976 Mr. Thuriès was named Meilleur Ouvrier de France (Best Craftsman of France) in two categories. He holds the distinction of being the first culinary artist to have won two gold medals in one year. Mr. Thuriès has since received numerous awards in national and international competitions. Among his other honors are: the Lauréat Du Travail, first prize in International Pastry, gold medal for the Saint-Michel competition, the Vase de Sèvres, and first prize in the National Confederation of French Pastry and Candy Making. Mr. Thuriès is also a member of the French Culinary Academy. About The Translator Rhona Poritzky Lauvand holds the distinction of being the first woman executive pastry chef of a four-star restaurant in New York City. She held this post at Lespinasse in the St. Regis Hotel. Ms. Lauvand trained in France and has taught in New York cooking schools including the French Culinary Institute, where she developed the pastry department. Among other writing credits, Ms. Lauvand co-translated the Professional French Pastry Series and Special and Decorative Breads published by John Wiley & Sons, Inc. Ms. Lauvand lives in New York, consults, writes, and often returns to France for inspiration.
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Inside This Book
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First Sentence:
With a pastry bag and fluted tip, pipe a "V" of royal icing across the center of the plate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cover the gelatin sheets, bombe batter, flan batter, biscuit moistened, brik sheet, hot mixture until melted, ladle raspberry coulis, steeping syrup, kirsch simple syrup, one terrine, sweet tart dough, cider butter sauce, flavor with kirsch, hot water bath until melted, orange simple syrup, macerated candied fruit, deglaze the caramel, other fruit coulis, verify that the density, melon mousse, sugared molds, sugared ramekins, chiboust cream, savarin dough, macerate for several hours Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Note, Grand Marnier, Chefs Note, Facing Page, Fruits Frais, Indulgent Mousse, Anglaise Sauce Anglaise, Fruits Confits, Banana Gratin, Pruneaux Prunes, Candied Fruit Mousse, Pears Poached, Armagnac Mousse, Baked Apple Terrine, Chocolate Sou, Green Tomato, Strawberry Terrine, Tranche de Mousse, Variation Prepare New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
With a pastry bag and fluted tip, pipe a "V" of royal icing across the center of the plate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cover the gelatin sheets, bombe batter, flan batter, biscuit moistened, brik sheet, hot mixture until melted, ladle raspberry coulis, steeping syrup, kirsch simple syrup, one terrine, sweet tart dough, cider butter sauce, flavor with kirsch, hot water bath until melted, orange simple syrup, macerated candied fruit, deglaze the caramel, other fruit coulis, verify that the density, melon mousse, sugared molds, sugared ramekins, chiboust cream, savarin dough, macerate for several hours Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Note, Grand Marnier, Chefs Note, Facing Page, Fruits Frais, Indulgent Mousse, Anglaise Sauce Anglaise, Fruits Confits, Banana Gratin, Pruneaux Prunes, Candied Fruit Mousse, Pears Poached, Armagnac Mousse, Baked Apple Terrine, Chocolate Sou, Green Tomato, Strawberry Terrine, Tranche de Mousse, Variation Prepare 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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