The Classic And Contemporary Recipes Of Yves Thuries Modern French Pastry
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The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry
Author | : Yves Thuries |
Publisher | : Wiley-Interscience |
Total Pages | : 416 |
Release | : 1995-10 |
Genre | : Cooking |
ISBN | : 9780471285984 |
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Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and earlier centuries, Thuries now creates the foundation for pastry making in the twenty-first century.
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Language: en
Pages: 416
Pages: 416
Type: BOOK - Published: 1995-10 - Publisher: Wiley-Interscience
Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 1996-03-06 - Publisher: Wiley
Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step
Language: en
Pages: 396
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Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company
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Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company
Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 1996-10-18 - Publisher: Wiley
Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more