by
Bellouet, G. J. (Gérard Joël)
Call Number
ARC 641.860944 BEL
Publication Date
2003
Format:
Books
Relevance:
52742.5273
by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
2000
Format:
Books
Relevance:
52742.5234
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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
Ecole Lenôtre.
Call Number
641.865 LEN
Publication Date
2006
Format:
Books
Relevance:
1.6457
by
Lenôtre, Gaston.
Call Number
641.865 LEN
Publication Date
1977
Format:
Books
Relevance:
1.6340
by
Mathiot, Ginette, 1907-1998.
Call Number
641.865 MAT
Publication Date
2011
Summary
From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format:
Books
Relevance:
1.1716
by
Carême, M. A. (Marie Antonin), 1784-1833.
Call Number
ARC 641.5944 CAR
Publication Date
1840
Format:
Books
Relevance:
0.9658
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