Author: Yves Thuri?s
Publisher: Wiley
ISBN: 9780471285991
Category : Cooking
Languages : en
Pages : 432
Book Description
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.
The Classic and Contemporary Recipes of Yves Thuris, Modern French Pastry
Author: Yves Thuri?s
Publisher: Wiley
ISBN: 9780471285991
Category : Cooking
Languages : en
Pages : 432
Book Description
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.
Publisher: Wiley
ISBN: 9780471285991
Category : Cooking
Languages : en
Pages : 432
Book Description
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.
The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry
Author: Yves Thuries
Publisher: Wiley-Interscience
ISBN: 9780471285984
Category : Cooking
Languages : en
Pages : 416
Book Description
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.
Publisher: Wiley-Interscience
ISBN: 9780471285984
Category : Cooking
Languages : en
Pages : 416
Book Description
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.
The Classic and Contemporary Recipes of Yves Thuriès
Author: Yves Thuriès
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442016852
Category : Cookery, French
Languages : en
Pages : 389
Book Description
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.
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442016852
Category : Cookery, French
Languages : en
Pages : 389
Book Description
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.
The Classic and Contemporary Recipes of Yves Thuriès
Author: Yves Thuriès
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442016869
Category : Cookery, French
Languages : en
Pages : 396
Book Description
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442016869
Category : Cookery, French
Languages : en
Pages : 396
Book Description
The Classic and Contemporary Recipes of Yves Thuriès
Author: Yves Thuriès
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 446
Book Description
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.
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 446
Book Description
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.
The Classic and Contemporary Recipes of Yves Thuris, 3 Volume Set
Author: Yves Thuri?s
Publisher: Wiley
ISBN: 9780471321439
Category : Cooking
Languages : en
Pages : 1193
Book Description
Publisher: Wiley
ISBN: 9780471321439
Category : Cooking
Languages : en
Pages : 1193
Book Description
Baking and Pastry
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470928654
Category : Cooking
Languages : en
Pages : 1136
Book Description
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Publisher: John Wiley & Sons
ISBN: 0470928654
Category : Cooking
Languages : en
Pages : 1136
Book Description
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Baking and Pastry
Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 888
Book Description
Presents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor.
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 888
Book Description
Presents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor.
American Book Publishing Record
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1466
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1466
Book Description
Subject Guide to Books in Print
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2460
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2460
Book Description