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The Classic and Contemporary Recipes of Yves Thurihs, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism) (Englisch) Gebundene Ausgabe – Juni 1996

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A compilation of Thuries' personal interpretations of classic plated restaurant desserts.


The Classic and Contemporary Recipes of Yves Thuriès Restaurant Pastries and Desserts translated by Rhona Poritzky Lauvand A wonderful opportunity now exists for American chefs to benefit from the inspired creativity of the world-renowned master chef Yves Thuriès. 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." Never before has Thuriès written of modern restaurant pastries and desserts in this way; specifically individual plate presentations—assembled and prepared for an individual serving plate. This now established trend is seen in the finest restaurants and allows for a fresher, more creative approach to plated desserts featuring unique sauces, garnishes, and different types of mousses, cream soufflés, fruits, and jams. An entire chapter focuses on soufflés, including cream soufflés which can be prepared ahead of time and frozen. This will be a great addition to repertoires of American chefs, as these soufflés are not well known in this country. More than 500 desserts are accompanied by color photographs, showing how Thuriès presents the desserts when he prepares them. 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, Thuriès now creates the foundation for pastry making in the twenty-first century. Thuriès brings Restaurant Pastries and Desserts, which until now has been reserved for the elite of the profession, within the reach of everyone by means of simple and exact recipes and clear and precise instructions. A comprehensive glossary of cooking terms and ingredients makes this professional reference accessible to culinary students as well as serious cooks. This series offers an unparalleled opportunity to learn the culinary craft of Chef Yves Thuriès, a renowned Compagnon du Tour de France who has won acclaim in a country that glitters with brilliant chefs. There is no precise English translation for Compagnon. This title represents a lifetime of dedicated apprenticeship and rigorous study that begins in youth and culminates in a tour of study with accomplished chefs throughout France. Each Compagnon bears a passionate respect for the art he is entrusted with passing on to the next generation. The work of Chef Yves Thuriès is inspirational. Anne Sterling, food critic, sums it up beautifully: "With the works of Yves Thuriès on the shelf, the professional chef is never without inspiration." Enjoy.

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With a pastry bag and fluted tip, pipe a "V" of royal icing across the center of the plate. Lesen Sie die erste Seite
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