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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 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 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: 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 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: 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: 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: Team of Chefs at Lenôtre Paris Publisher: Rizzoli Publications ISBN: 2080206931 Category : Cooking Languages : en Pages : 0
Book Description
More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography. Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook—first published in English in 1977 as Lenôtre’s Desserts and Pastries—has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre’s French pâtisserie.
Author: Lionel Canepa Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
"Indulge in the sweet and rich flavors of French cuisine with "French Desserts For the Home Baker". This cookbook features a collection of traditional and contemporary dessert recipes straight from the heart of France. From classic crème brûlée to modern macaron towers, each recipe is carefully crafted with step-by-step instructions to ensure success in your own kitchen. Impress your friends and family with delicious and elegant desserts that are easy to make. Treat yourself to the decadence of French dessert culture and discover a new world of sweet indulgence. Get your copy of "French Desserts For the Home Baker" today and start whipping up delicious treats."
Author: Yves Thuriès
Author: Yves Thuriès
Author: Yves Thuriès
Author: Yves Thuri?s
Author: Yves Thuriès
Author: Yves Thuries
Author: The Culinary Institute of America (CIA)
Author: Culinary Institute of America
Author: Juliette Boucher
Author: Team of Chefs at Lenôtre Paris
Author: Lionel Canepa