The Classic and Contemporary Recipes of Yves Thuriès: Restarurant pastries and desserts

The Classic and Contemporary Recipes of Yves Thuriès: Restarurant pastries and desserts
ISBN-10
0442017022
ISBN-13
9780442017026
Pages
408
Language
English
Published
1996
Publisher
Van Nostrand Reinhold
Author
Yves Thuriès

Description

A wonderful opportunity now exists for American chefs to benefit from the inspired creativity of the world-renowned master chef Yves Thuries. Available for the first time in English, Restaurant Pastries and Desserts is the third volume on French pastry in the series that is the benchmark culinary reference for professionals in France. The translation of this ten-volume series is being heralded as a milestone in the culinary arts. Jacques Torres, pastry chef at the famed Le Cirque, calls the series "the new encyclopedia of baking and cooking". An entire chapter focuses on souffles, including cream souffles which can be prepared ahead of time and frozen. This will be a great addition to repertoires of American chefs, as these souffles are not well known in this country. More than 500 desserts are accompanied by color photographs, showing how Thuries presents the desserts when he prepares them. 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. Thuries brings Restaurant Pastries and Desserts, which until now has been reserved for the elite of the profession, within the reach of everyone by means of simple and exact recipes and clear and precise instructions. A comprehensive glossary of cooking terms and ingredients makes this professional reference accessible to culinary students as well as serious cooks.

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