Yves Thuries

About the Author Chef Yves Thuries is not only one of the most respected chefs in France, his reputation extends throughout the world. Mr. Thuries has earned the title of Compagnon, an honor bestowed on a precious few and representing years of rigorous training. In 1976 Mr. Thuries was named Meilleur Ouvrier de France (Best Craftsman of France) in two categories. He holds the distinction of being the first person to have won two gold medals in one year. Mr. Thuries has since received numerous...See more

About the Author Chef Yves Thuries is not only one of the most respected chefs in France, his reputation extends throughout the world. Mr. Thuries has earned the title of Compagnon, an honor bestowed on a precious few and representing years of rigorous training. In 1976 Mr. Thuries was named Meilleur Ouvrier de France (Best Craftsman of France) in two categories. He holds the distinction of being the first person to have won two gold medals in one year. Mr. Thuries has since received numerous awards in national and international competitions. Among his other honors are: the Laureat Du Travail, first prize in International Pastry, gold medal for the Saint-Michel competition, the Vase de Sevres, and first prize in the National Confederation of French Pastry and Candy Making. Mr. Thuries is also a member of the French Culinary Academy. About the Translator Rhona Poritzky Lauvand holds the distinction of being the first woman executive pastry chef of a four-star restaurant in New York City. She held this post at Lespinasse in the St. Regis Hotel. Ms. Lauvand trained in France and has taught in New York cooking schools including the French Culinary Institute where she developed the pastry department. Among other writing credits, Ms. Lauvand co-translated the Professional French Pastry Series and Special and Decorative Breads published by Van Nostrand Reinhold. Ms. Lauvand lives in New York, consults, writes, and often returns to France for inspiration. See less