by
Brettschneider, Dean.
Call Number
641.8652 BRE
Publication Date
2012
Summary
Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Pie: 80+ Pies and Pastry Delights unlocks the secrets to making a truly melt-in-your-mouth pie with its collection of meat pies, seafood pies and more.
Format:
Books
Relevance:
54899.2344
by
Pfeiffer, Jacquy.
Call Number
641.865 PFE
Publication Date
2013
Summary
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "-- "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--
Format:
Books
Relevance:
49105.9961
View Other Search Results
by
Herme, Pierre.
Call Number
641.865 HER
Publication Date
2011
Summary
"Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Herme embraces this spirit of innovation in inspired recipes that follow the originals"--Dust jacket.
Format:
Books
Relevance:
1.1501
by
Sarramon, Christian.
Call Number
641.865 PAR
Publication Date
2010
Summary
An exquisitely photographed introduction to the great French tradition of baking, from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.
Format:
Books
Relevance:
1.1002
by
Migoya, Francisco J.
Call Number
641.5 MIG
Publication Date
2010
Format:
Books
Relevance:
0.1336
by
Zumbo, Adriano.
Call Number
641.8654 ZUM
Publication Date
2012
Summary
Sydney pastry chef Adriano Zumbo has taken the dessert world by storm, with his quirky cakes and otherworldly delights. Zumbarons celebrates Zumbo's most popular creations, macarons, with 40 flavours to delight and inspire, from cherry coconut to mandarin and tonka bean to salt and vinegar, as well as desserts to make with them. A perfect gift for anyone who loves to cook and eat the most delectable of sweet treats.
Format:
Books
Relevance:
0.1021
by
Notter, Ewald, 1955-
Call Number
641.3374 NOT
Publication Date
2011
Summary
Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work---from basic chocolate making to advanced showpiece construction. -- Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. -- The Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. -- Essential Equipment All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. -- Chocolate Composition And Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts. --
Format:
Books
Relevance:
0.0516
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Relevance:
0.0355
Limit Search Results
Narrowed by: