by
Greenwood, Helen, editor.
Call Number
641.8150994 GRE
Publication Date
2017
Summary
Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format:
Books
Relevance:
0.8334
by
Green, Maggie.
Call Number
641.555
Publication Date
2018
Summary
The Essential Pantry is the indispensable resource for cooks who want easy, everyday recipes right at their fingertips. Food and nutrition expert Maggie Green's new book will revolutionize the way you think and feel about cooking.
Format:
Electronic Resources
Relevance:
0.0748
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by
Robertson, Robin.
Call Number
641.5636
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0676
by
Karr, Laura.
Call Number
641.5
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0643
by
Schaeffer, Anne.
Call Number
641.86530000000005
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0598
by
Bittman, Mark, author.
Call Number
641.815 BIT
Publication Date
2016
Summary
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.
Format:
Books
Publisher description https://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html
Relevance:
0.0460
by
Media, Adams.
Call Number
641.5951
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0432
by
Lucien, Lauren.
Call Number
641.563
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0408
by
Caldicott, Chris.
Call Number
641.56359999999995
Publication Date
2013
Summary
After twenty years of squeezing in trips abroad at the same time as running the World Food Café, Chris and Carolyn Caldicott decided to take a sabbatical so that they could go on some longer journeys in search of new recipes.
Format:
Electronic Resources
Relevance:
0.0408
by
Fields, Robin.
Call Number
641.77
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0388
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