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

by Yves Thuriès (Author) "French pastry making did not change noteably during the first half of the twentieth century..." (more)
Key Phrases: high cake ring, mousse flush, copper sugar pot, Facing Page, Chef's Note, Grand Marnier (more...)
4.0 out of 5 stars See all reviews (1 customer review)

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Editorial Reviews

Product 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!

Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Hardcover: 432 pages
  • Pub