Call Number
641.86 EXC
Publication Date
2005
Format:
Books
Relevance:
0.0968
by
Bertinet, Richard.
Call Number
641.815 BER
Publication Date
2005
Format:
Books
Relevance:
0.0696
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by
William Angliss Institute
Call Number
DVD 647 DEA
Publication Date
2005
Summary
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Format:
Video disc
Relevance:
0.0653
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:
0.0593
by
Kastel, Eric.
Call Number
641.815 KAS
Publication Date
2010
Format:
Books
Relevance:
0.0593
by
Richardson, Adrian.
Call Number
641.36 RIC
Publication Date
2014
Format:
Books
Relevance:
0.0565
by
Lahey, Jim.
Call Number
641.815 LAH
Publication Date
2009
Summary
Inspired by the ancient art of Italian bread making, Jim Lahey developed artisanal bread that is entirely his own and soon can be yours. The method is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading of fuss.
Format:
Books
Relevance:
0.0565
by
Bertinet, Richard.
Call Number
641.815 BER
Publication Date
2007
Format:
Books
Relevance:
0.0565
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