The classic and contemporary recipes of Yves Thuries : restaurant pastries and desserts / Yves Thuries
Material type:
TextPublication details: New York : Van Nostrand Reinhold Company, Inc., c1996Description: xxii, 408 pages : illustrations ; 26 cmISBN: - 442017022
- TX 773 .T48 1996
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 773 .T48 1996 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001866 |
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| GC TX 773 .K39 2017 Maison Kayser's French pastry workshop / | GC TX 773 .M33 2011 Macaroons : 30 recipes for perfect bite-sized treats. | GC TX 773 .M54 2012 The elements of dessert / | GC TX 773 .T48 1996 The classic and contemporary recipes of Yves Thuries : restaurant pastries and desserts / | GC TX 773 .Y36 2013 Tanoshii : joy of making Japanese-style cakes and desserts / | GC TX 783 .O84 2015 Atelier confectionery : bonbons, marshmallows, toffees, lollipops, licorice / | GC TX 795 .M55 2010 Sundaes & splits : delicious recipes for ice cream treats / |
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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