The Classic and Contemporary Recipes of Yves Thuriès, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)
Publisher: Wiley
Published: October 18, 1996
Language: eng
Format: Hardcover
Number of pages: 432
ISBN-13: 9780471286004
Subjects: Desserts; Courses & Dishes - Desserts; Cooking / Desserts; Courses & Dishes - Pastry; Reference; Cooking; Cooking / Wine
First sentence: With a pastry bag and fluted tip, pipe a "V" of royal icing across the center of the plate.