[PDF.10qn] The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)

The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)

[PDF.nm46] The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)

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 | #5169348 in Books |  1996-03 | Original language:English | PDF # 1 |  10.75 x10.75 x1.25l, | File type: PDF | 396 pages

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||Language Notes|Text: English (translation)| Original Language: French

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.

You can specify the type of files you want, for your device.The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)   |  Yves Thuries. Which are the reasons I like to read books. Great story by a great author.

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