The Classic And Contemporary Recipes Of Yves Thuries
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Author | : Yves Thuri?s |
Publisher | : Wiley |
Total Pages | : 432 |
Release | : 1996-03-06 |
Genre | : Cooking |
ISBN | : 9780471285991 |
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 |
Total Pages | : 416 |
Release | : 1995-10 |
Genre | : Cooking |
ISBN | : 9780471285984 |
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 |
Total Pages | : 389 |
Release | : 1996 |
Genre | : Cookery, French |
ISBN | : 9780442016852 |
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 |
Total Pages | : 396 |
Release | : 1996 |
Genre | : Cookery, French |
ISBN | : 9780442016869 |
Author | : Yves Thuriès |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 446 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : |
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 |
Total Pages | : 1193 |
Release | : 1998-09-23 |
Genre | : Cooking |
ISBN | : 9780471321439 |
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 1136 |
Release | : 2015-02-25 |
Genre | : Cooking |
ISBN | : 0470928654 |
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 |
Total Pages | : 888 |
Release | : 2004-04 |
Genre | : Cooking |
ISBN | : |
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 | : |
Publisher | : |
Total Pages | : 1466 |
Release | : 1997-09 |
Genre | : American literature |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 2230 |
Release | : 1996 |
Genre | : American literature |
ISBN | : |
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