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Author: Yves Thuri?s Publisher: Wiley ISBN: 9780471285991 Category : Cooking Languages : en Pages : 432
Book Description
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.
Author: Yves Thuri?s Publisher: Wiley ISBN: 9780471285991 Category : Cooking Languages : en Pages : 432
Book Description
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.
Author: Yves Thuriès Publisher: Van Nostrand Reinhold Company ISBN: 9780442016852 Category : Cookery, French Languages : en Pages : 389
Book Description
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.
Author: Yves Thuries Publisher: Wiley-Interscience ISBN: 9780471285984 Category : Cooking Languages : en Pages : 416
Book Description
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.
Author: Yves Thuri?s Publisher: Wiley ISBN: 9780471286004 Category : Cooking Languages : en Pages : 432
Book Description
Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts.
Author: The Culinary Institute of America (CIA) Publisher: John Wiley & Sons ISBN: 0470928654 Category : Cooking Languages : en Pages : 1136
Book Description
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Author: Yves Thuriès Publisher: Van Nostrand Reinhold Company ISBN: Category : Cooking Languages : en Pages : 446
Book Description
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.
Author: Cheryl Wakerhauser Publisher: ISBN: 1624144373 Category : Cooking Languages : en Pages : 210
Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Author: Culinary Institute of America Publisher: John Wiley & Sons ISBN: Category : Cooking Languages : en Pages : 888
Book Description
Presents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor.
Author: Juliette Boucher Publisher: Independently Published ISBN: Category : Languages : en Pages : 76
Book Description
French DessertsDiscover France through their pastries and desserts. Feel what it is like walking the streets of Paris, stopping at every patisserie or bakery shop. Classic and contemporary recipes from merengues to macarons, creme brûlées to profiteroles, soufflés and tarts, poached pears and apple galettes. Indulge your sweet tooth exploring theses decadent treats. Get your copy of Elegant French Pastry and Dessert Cookbook now!
Author: Yves Thuri?s
Author: Yves Thuri?s
Author: Yves Thuriès
Author: Yves Thuriès
Author: Yves Thuries
Author: Yves Thuri?s
Author: The Culinary Institute of America (CIA)
Author: Yves Thuriès
Author: Cheryl Wakerhauser
Author: Culinary Institute of America
Author: Juliette Boucher