by
Chamberlain, Samuel, 1895-
Call Number
ARC 641.5944 CHA
Publication Date
1957
Format:
Books
Relevance:
42526.1172
by
Osler, Mirabel.
Call Number
641.5944 OSL
Publication Date
2000 1996
Format:
Books
Relevance:
39657.5469
by
Beck, Simone, 1904-1991
Call Number
ARC STA 641.5944 BEC
Publication Date
1976 1972
Format:
Books
Relevance:
38819.6953
by
Scotto, E. (Elisabeth)
Call Number
ARC 641.5944 SCO
Publication Date
1994
Format:
Books
Relevance:
38037.0977
by
Beck, Simone.
Call Number
ARC STA 641.5944 BEC
Publication Date
1972
Format:
Books
Relevance:
38036.7695
by
Montignac, Michel, 1944-2010
Call Number
641.5635 MON
Publication Date
1994
Format:
Books
Relevance:
37296.9492
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
6845.2656
by
Price, Jane (Jane Paula Wynn)
Call Number
641.5 LE
Publication Date
2001
Format:
Books
Relevance:
574.7278
by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
1989
Format:
Books
Relevance:
2.6300
by
Hermé, Pierre.
Call Number
641.860944 HER
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html
Relevance:
2.6041
by
Raynaud, Jean-Michel
Call Number
641.8650944 RAY
Publication Date
2015
Summary
From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format:
Books
Relevance:
2.5900
by
Crapanzano, Aleksandra.
Call Number
641.8653
Publication Date
2022
Format:
Electronic Resources
Relevance:
2.3658
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