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.
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 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 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: 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 Thuris, Restaurant Pastries and Desserts
Author: Yves Thuri?s
Publisher: Wiley
ISBN: 9780471286004
Category : Cooking
Languages : en
Pages : 432
Book Description
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.
Publisher: Wiley
ISBN: 9780471286004
Category : Cooking
Languages : en
Pages : 432
Book Description
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.
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
Modern French Pastry
Author: Cheryl Wakerhauser
Publisher: Page Street Publishing
ISBN: 1624144381
Category : Cooking
Languages : en
Pages : 210
Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Publisher: Page Street Publishing
ISBN: 1624144381
Category : Cooking
Languages : en
Pages : 210
Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
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
Pâtisserie at Home: Step-by-step recipes to help you master the art of French pastry
Author: Will Torrent
Publisher: Ryland Peters & Small
ISBN: 1788793250
Category : Cooking
Languages : en
Pages : 366
Book Description
Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.
Publisher: Ryland Peters & Small
ISBN: 1788793250
Category : Cooking
Languages : en
Pages : 366
Book Description
Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.