Classic and Contemporary Recipes of Yves Thuries, The: French Pastry

Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts. Chef Yves Thuriès is not only one of the most respected chefs in France, his reputation extends throughout the world. Mr. Thuriès has earned the title of Compagnon du Tour de France, an honor bestowed on a precious few and representing years of rigorous training. In 1976 Mr. Thuriès was named Meilleur Ouvrier de France (Best Craftsman of France) in two categories. He holds the distinction of being the first culinary artist to have won two gold medals in one year. Mr. Thuriès has since received numerous awards in national and international competitions. Among his other honors are: the Lauréat Du Travail, first prize in International Pastry, gold medal for the Saint-Michel competition, the Vase de Sèvres, and first prize in the National Confederation of French Pastry and Candy Making. Mr. Thuriès is also a member of the French Culinary Academy. About The Translator Rhona Poritzky Lauvand holds the distinction of being the first woman executive pastry chef of a four-star restaurant in New York City. She held this post at Lespinasse in the St. Regis Hotel. Ms. Lauvand trained in France and has taught in New York cooking schools including the French Culinary Institute, where she developed the pastry department. Among other writing credits, Ms. Lauvand co-translated the Professional French Pastry Series and Special and Decorative Breads published by John Wiley & Sons, Inc. Ms. Lauvand lives in New York, consults, writes, and often returns to France for inspiration. pp. 389 060715