| 000 | 03462cam a2200469 i 4500 | ||
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| 005 | 20221115153744.0 | ||
| 008 | 941205s1996 nyua 001 0 eng d | ||
| 010 | _a 94045675 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0442016859 _qhbk. |
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_a9780442016852 _qhbk. |
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| 035 | _a(ATU)b10711065 | ||
| 035 | _a(OCoLC)31737515 | ||
| 040 |
_aTOC _beng _erda _cTOC _dTOC _dATU |
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| 041 | 1 |
_aeng _hfre |
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| 043 | _ae-fr--- | ||
| 050 | 0 | 0 |
_aTX773. _bT513 1996 |
| 082 | 0 | _a641.865 | |
| 100 | 1 |
_aThuriès, Yves. _91189774 |
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| 240 | 1 | 0 |
_aLivre de recette d'un compagnon du Tour de France. _pPâtisserie française. _lEnglish |
| 245 | 1 | 4 |
_aThe classic and contemporary recipes of Yves Thuriès : _bfrench pastry / _ctranslated by Rhona Poritzky Lauvand. |
| 246 | 1 | 0 | _aFrench pastry |
| 264 | 1 |
_aNew York : _bVan Nostrand Reinhold, _c[1996] |
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| 264 | 4 | _c©1996 | |
| 300 |
_axxiv, 389 pages : _bcolour illustrations ; _c27 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | _a1. Yeast Doughs -- 2. Puff Pastry -- 3. Tarts -- 4. Sables, Cookies, and Petits Fours -- 5. Pound Cakes -- 6. Individual Pastries -- 7. Cakes -- 8. Basic Recipes. | |
| 520 | _aFrench Pastry, the first volume in this series of three dessert and pastry books, presents a truly encyclopedic collection of the classic preparations of baking and pastry: yeast doughs, puff pastry, sables, tarts, short-bread pastry, petits fours, cookies, pound cakes, individual pastries, and cakes. You'll find over 520 finished desserts; and detailed instructions for over 120 basic foundation recipes. Nearly every recipe is beautifully illustrated with a photograph, showing proper decoration and presentation. | ||
| 520 | 8 | _aProfessional chefs will delight in the organization of this book. Chef Thuries groups finished desserts and their variations in each category with succinct instructions. Line drawings accompany desserts that require assembly, clearly labeling each step and basic components. This time-saving device allows the reader to simply view how a dessert is constructed without having to read through each recipe. Recipes for components are then conveniently grouped and referenced. The comprehensive glossary of cooking terms and ingredients makes this professional reference accessible for culinary students as well as serious cooks. | |
| 520 | 8 | _aThis series offers an unparalleled opportunity to learn the culinary secrets of Chef Yves Thuries, a renowned Compagnon who has won acclaim in a country that glitters with brilliant chefs. There is no English translation for Compagnon. This title represents a lifetime of dedicated apprenticeship and rigorous study that begins in youth and culminates in a tour of study with accomplished chefs throughout France. Each Compagnon bears a passionate respect for the art he is entrusted with passing on to the next generation. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aPastry _9321984 |
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| 650 | 0 |
_aCooking, French _9316066 |
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