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on February 6, 1999
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
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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.
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