Modern French Pastry Yves Thuries

MODERN FRENCH PASTRY
by Yves Thuries

The second volume from the world renowned master French chef, Modern French Pastry offers unusual insights into the art and skill of pastry work. Beautifully illustrated throughout with color photos and carefully rendered color line drawings, this book covers the basics as well as trends and techniques of modern and regional variations. Includes recipes and illustrations of finished dishes.

Table of Contents:

Recipe Table of Contents. Foreword. Preface. The History of Pastry Making. Cakes. Mousse and Cream Fillings for Cakes and Pastries. Biscuits and Genoises-Bases for Cakes and Pastries. Croquembouches. Tiered Cakes and Presentation Pieces. Sugar and Decoration Work. Glossary. Index.

396 pages; Full-color photographs throughout; $199.00 + shipping