[Mobile ebook] The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)
♥ Yves Thuries ♥
| #5134509 in Books | 1996-03 | Original language:English | PDF # 1 | 10.75 x10.75 x1.25l, | File Name: 0442016867 | 396 pages
||Language Notes|Text: English (translation)| Original Language: French
Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach 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 gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more.
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