This is a translated version of the book "Livre de recettes d' un Compagnon du Tour de France". The book is organized in sections according to the type of dough used. At the end of the book the author included the basic recipes for items such creams and batters. That is the only disadvantage of the book - you need to flip back and forth to different sections of the book, and sometimes a single recipe involves 4 sub-recipes in different sections. While this prevents repetition, it does make the book harder to use. The quantities listed usually make 3-4 full-size items (4 loaves, 4 cakes, etc.). Scaling down is not complicated, since all quantities are given in both metric and imperial measurements, but it is hard to figure out how much to prepare of everything if you only want to cook for a family and not for sale. I suggest to make a summary card of the whole recipe you are trying to make... before you break the first egg!. The recipes are very detailed and most items include drawings of the inner layers and a picture of the final product. I have tested about 20 recipes and the results are always impressive, although it always takes 2-3 times longer than I thought. An almond meringue cake with 4 components took a whole day to prepare. Similarly, the Saint-Honoré cake takes a whole day of work. I do recommend this book for people wanting to start a business in cake-making, as well as those like me that cook at home for a single family, but enjoys challenging cooking projects.
Review #2
The most well rounded pastry source for the professional.
The Classic and Contemporary Recipes of Yves Thuries: French Pastry is without a doubt my favorate source for pastries. I am a 1984 graduate of the Culinary Institue of America and I currently own my own restaurant in Grand Lake Colorado. I only wish that Chef Thuries' book hadn't taken so long to become recognized in the states. This book has been long awaited in its translation.
Review #3
Clear and precise study of the Pastry Arts! Shear Perfection
Yves THURIES has put on paper an incredible study of the pastry arts! He has presented an organized, detailed and interesting study . His text is easy to follow and it captures you to move on to the next skill. Every possible detail is explained allowing one to move through the recipes without culinary stress. I have met Yves THURIES and found him to be a genuine master of the culinary arts. I found this book to be a life long reference book on the level of an encyclopaedia. I recommend this book for those that understand that it is not just pastry but it is an art form to be enjoyed and respected. Chef R. Sebastian-Young
