Description: The Classic and Contemporary Recipes of Yves Thuri s French Pastry translated by Rhona Poritzky Lauvand Listen Carefully, and you will hear the sound of contented sighs and whoops of jubilation from serious chefs around the world. Finally, the world-renowned series on French pastry and cooking by master chef Yves Thuri s is available in English. This celebrated series is the benchmark culinary reference for professionals in France. Its translation is being heralded as a milestone in the culinary arts. Jacques Torres, pastry chef at the famed Le Cirque, calls the series " the new encyclopedia of baking and cooking." French Pastry, the first volume in this series of three dessert and pastry books, presents a truly encyclopedic collection of the classic preparations of baking and pastry: yeast doughs, puff pastry, sables, tarts, shortbread pastry, petits fours, cookies, pound cakes, individual pastries, and cakes. You ll find over 520 finished desserts, and detailed instructions for,over 120 basic foundation recipes. Nearly every recipe is beautifully illustrated with a photograph, showing proper decoration and presentation. Professional chefs will delight in the organization of this book. Chef Thuri s groups finished desserts and their variations in each category with succinct instructions. Line drawings accompany desserts that require assembly, clearly labeling each step and basic components. This time-saving device allows the reader to simply view how a dessert is constructed without having to read through each recipe. Recipes for components are then conveniently grouped and referenced. The comprehensive glossary of cooking terms and ingredients makes thisprofessional reference accessible for culinary students as well as serious cooks. This series offers an unparalleled opportunity to learn the culinary secrets of Chef Yves Thuri s, a renowned Compagnon who has won

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