The Classic and Contemporary Recipes of Yves Thuriès, French Pastry (Hospitality, Travel & Tourism) (Hardcover)

by Yves Thuriès (Author) "Yeast doughs and their many variations make up a significant and important portion of French pastry making..." (more)
Key Phrases: biscuit moistened, kirsch simple syrup, brush with apricot glaze, Chef's Note, Chefs Note, Coffee Buttercream Cake (more...)

Editorial Reviews

Product Description
French Pastry offers a truly comprehensive collection of the classic preparations of baking and pastry. Every page of this gloriously illustrated volume tempts the reader with the genius of master chef Yves Thuriès. As beautiful as it is informative, this extraordinary volume includes over 520 mouth-watering finished desserts; over 120 classic foundation recipes; plus hundreds of breathtaking, full-page color photographs.

From the Inside Flap
The Classic and Contemporary Recipes of Yves Thuriès French Pastry translated by Rhona Poritzky Lauvand Listen Carefully, and you will hear the sound of contented sighs and whoops of jubilation from serious chefs around the world. Finally, the world-renowned series on French pastry and cooking by master chef Yves Thuriès is available in English. This celebrated series is the benchmark culinary reference for professionals in France. Its translation 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." French Pastry, the first volume in this series of three dessert and pastry books, presents a truly encyclopedic collection of the classic preparations of baking and pastry: yeast doughs, puff pastry, sables, tarts, shortbread pastry, petits fours, cookies, pound cakes, individual pastries, and cakes. You’ll find over 520 finished desserts, and detailed instructions for over 120 basic foundation recipes. Nearly every recipe is beautifully illustrated with a photograph, showing proper decoration and presentation. Professional chefs will delight in the organization of this book. Chef Thuriès groups finished desserts and their variations in each category with succinct instructions. Line drawings accompany desserts that require assembly, clearly labeling each step and basic components. This time-saving device allows the reader to simply view how a dessert is constructed without having to read through each recipe. Recipes for components are then conveniently grouped and referenced. The comprehensive glossary of cooking terms and ingredients makes this professional reference accessible for culinary students as well as serious cooks. This series offers an unparalleled opportunity to learn the culinary secrets 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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Product Details

• Hardcover: 416 pages
• Publisher: Wiley (November 22, 1995)
• Language: English
• ISBN-10: 0471285986
• ISBN-13: 978-0471285984
• Product Dimensions: 10.6 x 10 x 1.2 inches
• Shipping Weight: 4.7 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,595,213 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

5.0 out of 5 stars Clear and precise study of the Pastry Arts! Shear Perfection, February 6, 1999

By A Customer

Yves THURIES has put on paper an incredible study of the pastry arts! He has presented an organized, detailed and interesting study . His text is easy to follow and it captures you to move on to the next skill. Every possible detail is explained allowing one to move through the recipes without culinary stress. I have met Yves THURIES and found him to be a genuine master of the culinary arts. I found this book to be a life long reference book on the level of an encyclopaedia. I recommend this book for those that understand that it is not just pastry but it is an art form to be enjoyed and respected. Chef R. Sebastian-Young

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great reference book, January 1, 2008

By	Eduardo (Quillota, Chile) - See all my reviews

This is a translated version of the book "Livre de recettes d' un Compagnon du Tour de France". The book is organized in sections according to the type of dough used. At the end of the book the author included the basic recipes for items such creams and batters. That is the only disadvantage of the book - you need to flip back and forth to different sections of the book, and sometimes a single recipe involves 4 sub-recipes in different sections. While this prevents repetition, it does make the book harder to use. The quantities listed usually make 3-4 full-size items (4 loaves, 4 cakes, etc.). Scaling down is not complicated, since all quantities are given in both metric and imperial measurements, but it is hard to figure out how much to prepare of everything if you only want to cook for a family and not for sale. I suggest to make a summary card of the whole recipe you are trying to make... before you break the first egg!. The recipes are very detailed and most items include drawings of the inner layers and a picture of the final product. I have tested about 20 recipes and the results are always impressive, although it always takes 2-3 times longer than I thought. An almond meringue cake with 4 components took a whole day to prepare. Similarly, the Saint-Honoré cake takes a whole day of work. I do recommend this book for people wanting to start a business in cake-making, as well as those like me that cook at home for a single family, but enjoys challenging cooking projects.

5.0 out of 5 stars The most well rounded pastry source for the professional., March 15, 1999

By	Caroline Johnson ([e-mail]) (Grand Lake, Colorado) - See all my reviews

The Classic and Contemporary Recipes of Yves Thuries: French Pastry is without a doubt my favorate source for pastries. I am a 1984 graduate of the Culinary Institue of America and I currently own my own restaurant in Grand Lake Colorado. I only wish that Chef Thuries' book hadn't taken so long to become recognized in the states. This book has been long awaited in its translation.