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The classic and contemporary recipes of Yves Thuriès. Restaurant pastries and desserts / translated by Rhona Poritzky Lauvand.

By: Material type: TextTextLanguage: English Original language: French Publisher: New York : John Wiley & Sons, [1996]Copyright date: ©1996Description: xxii, 408 pages : colour illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471286001
  • 9780471286004
Other title:
  • Restaurant pastries and desserts [Portion of title]
Subject(s): DDC classification:
  • 641.865 22
LOC classification:
  • TX773 .T513 1996b
Contents:
1. Fruit Desserts -- 2. Pastries and Desserts -- 3. Crepes, Waffles, and Beignets -- 4. Tourtes and Tarts -- 5. Flans and Gratins -- 6. Souffles and Creme Soufflees -- 7. Creams, Mousses, and Cold Desserts --8. Restaurant Entrements -- 9. Mousses and Frozen Desserts -- 10. Jams, Jellies, and Canned Fruit -- 11. Basic Doughs, Creams, and Sauces.
Summary: 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.Summary: 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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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.865 THU (Browse shelf(Opens below)) 1 Available A146347B
Book City Campus City Campus Main Collection 641.865 THU (Browse shelf(Opens below)) 1 Available A192050B
Book City Campus City Campus Main Collection 641.865 THU (Browse shelf(Opens below)) 1 Available A291775B

Includes index.

1. Fruit Desserts -- 2. Pastries and Desserts -- 3. Crepes, Waffles, and Beignets -- 4. Tourtes and Tarts -- 5. Flans and Gratins -- 6. Souffles and Creme Soufflees -- 7. Creams, Mousses, and Cold Desserts --8. Restaurant Entrements -- 9. Mousses and Frozen Desserts -- 10. Jams, Jellies, and Canned Fruit -- 11. Basic Doughs, Creams, and Sauces.

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.

Machine converted from AACR2 source record.

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