The Classic And Contemporary Recipes Of Yves Thuris Restaurant Pastries And Desserts
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The Classic and Contemporary Recipes of Yves Thuriès
Author | : Yves Thuriès |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 389 |
Release | : 1996 |
Genre | : Cookery, French |
ISBN | : 9780442016852 |
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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: 389
Pages: 389
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: 1996-03-06 - 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
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Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company
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Language: en
Pages: 396
Pages: 396
Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company
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