Table of Contents

Yeast Doughs; Puff Pastry; Tarts; Sables, Cookies, and Petits Fours; Pound Cakes; Individual Pastries; Cakes; Basic Recipes; Glossary; Index.

About the Author

About The Author Chef Yves Thuries is not only one of the most respected chefs in France, his reputation extends throughout the world. He has earned the title of Compagnon, an honor bestowed on a precious few and representing years of rigorous training. He has also been named Meilleur Ouvrier de France (Best Craftsman of France) in two categories. Among his other honors are: the Laureat Du Travail, first prize in International Pastry, gold medal for the Saint--Michel competition, the Vase de Sevres: and first prize from the National Confederation of French Pastry and Candy Making. Mr. Thuries 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. 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. Ms. Lauvand lives in New York, consults, writes, and often returns to France for inspiration.