The classic and contemporary recipes of Yves Thuries : restaurant pastries and desserts / Yves Thuries

By: Material type: TextTextPublication details: New York : Van Nostrand Reinhold Company, Inc., c1996Description: xxii, 408 pages : illustrations ; 26 cmISBN:
  • 442017022
Subject(s): LOC classification:
  • TX 773 .T48 1996
Contents:
1. Fruit Desserts -- 2. Pastries and Desserts -- 3. Crepes, Waffles, and Beignets -- 4. Tourtes and Tarts -- 5. Flans and Gratins -- 6. Souffles and Creme Souffles -- 7. Creams, Mousses, and Cold Desserts -- 8. Restaurant Entrements -- 9. Mousses and Frozen Desserts -- 10. Jams, Jellies, and Canned Fruit -- 11. Basic Doughs, Creams, and Sauces.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 773 .T48 1996 (Browse shelf(Opens below)) c.1 Available NULIB000001866

Includes index.

1. Fruit Desserts -- 2. Pastries and Desserts -- 3. Crepes, Waffles, and Beignets -- 4. Tourtes and Tarts -- 5. Flans and Gratins -- 6. Souffles and Creme Souffles -- 7. Creams, Mousses, and Cold Desserts -- 8. Restaurant Entrements -- 9. Mousses and Frozen Desserts -- 10. Jams, Jellies, and Canned Fruit -- 11. Basic Doughs, Creams, and Sauces.

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