Hardcover, usually ships within 3-4 weeks. Amazon Review Book Description
In this lavishly illustrated volume master chef Yves Thuries introduces the innovations that have revolutionized French pastry over the last 30 years. Mr. Thuriès introduces lighter fillings that freeze well -creams and mousses - instead of the classic buttercreams. In addition, he shows readers step-by step 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 gelées, and chocolate, create incomparable croquembouche ("crunch in the mouth") delicacies, and much, much more! Inside Flap Copy
The Classic and Contemporary Recipes of Yves Thuriès Modern French Pastry translated by Rhona Poritzky Lauvand Now American chefs can share the authoritative vision and recipes of the world-renowned master chef Yves Thuriès. Available for the first time in English, Modern French Pastry is the second volume on French pastry in the series that is the benchmark culinary reference for professionals in France.
