000			03188cam a2200469 i 4500
005			20221115153927.0
008			960620s1996 nyua 001 0 eng d
010			_a 96216601
011			_aBIB MATCHES WORLDCAT
020			_a0471286001
020			_a9780471286004
035			_a(ATU)b10934285
035			_a(OCoLC)933445503
040			_aDLC _beng _erda _dATU
041	1		_aeng _hfre
043			_ae-fr---
050	0	0	_aTX773 _b.T513 1996b
082	0	0	_a641.865 _222
100	1		_aThuriès, Yves. _91189774
245	1	4	_aThe classic and contemporary recipes of Yves Thuriès. _pRestaurant pastries and desserts / _ctranslated by Rhona Poritzky Lauvand.
246	1	0	_aRestaurant pastries and desserts
264		1	_aNew York : _bJohn Wiley & Sons, _c[1996]
264		4	_c©1996
300			_axxii, 408 pages : _bcolour illustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_a1. 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.
520			_aA 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.
520	8		_aOver 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.
588			_aMachine converted from AACR2 source record.
650		0	_aPastry _9321984
650		0	_aDesserts _9316608
650		0	_aCooking, French _9316066
907			_a.b10934285 _b18-06-18 _c27-10-15
942			_cB
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945			_a641.865 THU _g1 _iA192050B _j0 _lcmain _o- _p$201.91 _q- _r- _s- _t0 _u4 _v0 _w0 _x0 _y.i1183450x _z29-10-15
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