The classic and contemporary recipes of Yves Thuriès
Subtitle: restaurant  pastries and desserts
By: translated by Rhona Poritzky Lauvand.
Publisher: Van Nostrand Reinhold
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 408
Subjects: Pastry.; Desserts.; Cookery, French.
Work titles: Livre de recettes d'un Compagnon du Tour de France.
Notes: Includes index.