A wonderful opportunity now exists for chefs to benefit from the inspired creativity of the world-renowned master chef Yves Thuries. Available for the first time in English, Restaurant Pastries and Desserts is the third volume on French pastry in the series that is the benchmark culinary reference for professionals in France. The translation of this ten-volume series is being heralded as a milestone in the culinary arts. Jacques Torres, pastry chef at the famed Le Cirque, calls the series the new encyclopedia of baking and cooking”. An entire chapter focuses on souffles