The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism) by Yves Thuriès

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  • ISBN 10 0442016867
  • ISBN 13 9780442016869
  • Published Mar 01 1996
  • Format Hardcover
  • Page Count 396
  • Language English
  • Publisher Van Nostrand Reinhold

Publishers Text

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.

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