[PDF.72py] The Classic and Contemporary Recipes of Yves Thuries, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)

The Classic and Contemporary Recipes of Yves Thuries, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)

[PDF.vq64] The Classic and Contemporary Recipes of Yves Thuries, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)

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 | #2729457 in Books |  1996-10-18 | Original language:English | PDF # 1 |  10.71 x1.26 x10.59l,5.30 | File type: PDF | 432 pages

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||From the Inside Flap|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-reno

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.

You easily download any file type for your device.The Classic and Contemporary Recipes of Yves Thuries, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)   |  Yves Thuri?s. Just read it with an open mind because none of us really know.

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