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| Recipe Table of Contents | ||
| Foreword | ||
| Translator's Preface | ||
| Translator's Notes | ||
| The History of Pastry Making | ||
| 1 | Cakes | 1 |
| 2 | Mousse and Cream Fillings for Cakes and Pastries | 133 |
| 3 | Biscuits and Genoises - Bases for Cakes and Pastries | 157 |
| 4 | Croquembouches | 167 |
| 5 | Tiered Cakes and Presentation Pieces | 233 |
| 6 | Sugar and Decoration Work | 281 |
| Glossary | 389 | |
| Index | 393 |
| Price | Condition | Delivery | Seller | Action |
| $105.00 | Digital |
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Add The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry, In Modern French Pastry, Mr. Thuries introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings - creams and mous, The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry to the inventory that you are selling on WonderClubX
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Add The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry, In Modern French Pastry, Mr. Thuries introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings - creams and mous, The Classic and Contemporary Recipes of Yves Thuries, Modern French Pastry to your collection on WonderClub |