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The Classic and Contemporary Recipes of Yves Thuriès, Restaurant Pastries and Desserts, |
| Yves Thuriès |
| Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. This volume presents individual plated desserts, an established trend in better restaurants. Included are over 600 recipes and over 400 full-color photographs showing the extraordinary desserts you can make. From fruit desserts to creme soufflés and mousses, you learn what you need to create them.
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| Cloth Bound |
Pages, 10-3/16 x 10-3/16 in.
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Item #:
Price: |
0471286001
$140.00 |
John Wiley & Sons, Inc. | |
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