The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)

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9780442016869: The Classic and Contemporary Recipes of Yves Thuries: Modern Frence Pastry (Hospitality, Travel & Tourism)
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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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Language Notes:

Text: English (translation)
Original Language: French

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Thuries, Yves
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Thuries, Yves
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Yves Thuries
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