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

By: Thuries, Yves [author]Material type: Text

TextPublication details: New York : Van Nostrand Reinhold, c1996Description: xxii, 408 pages : illustrations ; 26 cmISBN: 0442017022Subject(s): PASTRY | COOKERY -- FRENCHLOC 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.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 773 .T48 1996 (Browse shelf (Opens below))	c.1	Available		NULIB000001866

Browsing National University - Manila shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous								Next
Previous	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 /	Next

Includes glossary and 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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