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Download The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry (Hospitality, Travel Tourism) ePub

by Yves Thuri?s

Download The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry (Hospitality, Travel  Tourism) ePub
  • ISBN 0471285994
  • ISBN13 978-0471285991
  • Language English
  • Author Yves Thuri?s
  • Publisher Wiley; 1 edition (March 6, 1996)
  • Pages 432
  • Formats rtf azw lrf doc
  • Category Cooking
  • Subcategory Regional and International
  • Size ePub 1463 kb
  • Size Fb2 1990 kb
  • Rating: 4.2
  • Votes: 142

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.

French Pastry is a truly comprehensive collection of the classic preparations of baking and pastry. Every page of this gloriously illustrated volume tempts the reader with the genius of master chef Yves Thuries

French Pastry is a truly comprehensive collection of the classic preparations of baking and pastry. Every page of this gloriously illustrated volume tempts the reader with the genius of master chef Yves Thuries. As beautiful as it is informative.

In Modern French Pastry, Mr. Thuries introduces you to innovations in. .Each step and basic components are labeled. Throughout the book, line drawings accompany desserts that require assembly. Thuries introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings - creams and mousses - instead of the classic buttercreams. Modern French Pastry presents over 470 recipes that range from cake foundations to virtuoso blown sugar creations.

Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. To get the free app, enter your mobile phone number.

Start by marking The Classic and Contemporary Recipes of Yves . Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams.

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Published October 18, 1996 by Wiley. With a pastry bag and fluted tip, pipe a "V" of royal icing across the center of the plate.

Here, Thuries introduces lighter fillings that freeze well - creams and . This text covers the basics as well as trends and techniques of modern and regional variations in French pastry making

The Classic and Contemporary Recipes of Yves Thuri?s, Modern French Pastry : Modern French Pastry. This text covers the basics as well as trends and techniques of modern and regional variations in French pastry making. It includes recipes and illustrations of finished dishes.

Free Serving Of French Toast: Easy Tips To Prepare French Toasts By Shayne Parker EBOOK .

The translation of this ten-volume series is being heralded as a milestone in the culinary arts.

Talk about The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry (Hospitality, Travel Tourism)


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This is the French Pastry Bible.
Samulkree
the book give a lot of detailed. the condition is good althought it has some small ripe off on cover
Nicanagy
This is a translated version of the book "Livre de recettes d' un Compagnon du Tour de France". The book is organized in sections according to the type of dough used. At the end of the book the author included the basic recipes for items such creams and batters. That is the only disadvantage of the book - you need to flip back and forth to different sections of the book, and sometimes a single recipe involves 4 sub-recipes in different sections. While this prevents repetition, it does make the book harder to use. The quantities listed usually make 3-4 full-size items (4 loaves, 4 cakes, etc.). Scaling down is not complicated, since all quantities are given in both metric and imperial measurements, but it is hard to figure out how much to prepare of everything if you only want to cook for a family and not for sale. I suggest to make a summary card of the whole recipe you are trying to make... before you break the first egg!. The recipes are very detailed and most items include drawings of the inner layers and a picture of the final product. I have tested about 20 recipes and the results are always impressive, although it always takes 2-3 times longer than I thought. An almond meringue cake with 4 components took a whole day to prepare. Similarly, the Saint-Honoré cake takes a whole day of work. I do recommend this book for people wanting to start a business in cake-making, as well as those like me that cook at home for a single family, but enjoys challenging cooking projects.
Ishnsius
The Classic and Contemporary Recipes of Yves Thuries: French Pastry is without a doubt my favorate source for pastries. I am a 1984 graduate of the Culinary Institue of America and I currently own my own restaurant in Grand Lake Colorado. I only wish that Chef Thuries' book hadn't taken so long to become recognized in the states. This book has been long awaited in its translation.