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

Yves Thuri?s




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 | #5350714 in Books |  1996-03-06 | Original language:English | PDF # 1 |  10.67 x1.22 x10.43l,4.75 | File type: PDF | 432 pages

||10 of 12 people found the following review helpful.| This is what the French are Doing|By A Customer|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.|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. Av

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 easily download any file type for your gadget.The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry (Hospitality, Travel & Tourism)   |  Yves Thuri?s. Which are the reasons I like to read books. Great story by a great author.

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