by
Gisslen, Wayne, 1946-
Call Number
641.815 GIS
Publication Date
1985
Format:
Books
Relevance:
134437.6094
Call Number
641.815 BAR
Publication Date
1974
Format:
Books
Relevance:
134352.7813
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by
Majzlik, Linda.
Call Number
641.5636 MAJ
Publication Date
2000
Format:
Books
Relevance:
95079.8828
by
Pillsbury Company.
Call Number
641.815 PIL
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018001.html
Relevance:
95079.8281
by
Blereau, Jude.
Call Number
641.5631 BLE
Publication Date
2013
Summary
Trusted author and inspiring food educator, Jude Blereau, turns her skilled hand and discerning eye to the popular field of baking in this fourth beautifully photographed (and thoroughly tested) book as she explores organic and wholefood philosophy in everyday recipes.
Format:
Regular print
Relevance:
95078.7969
by
Gisslen, Wayne, 1946-
Call Number
641.815 GIS
Publication Date
1994 1985
Format:
Books
Relevance:
95074.0469
by
TAN, PHAY SHING.
Call Number
641.8654 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
95072.0547
by
Roberts, Kevan, author.
Call Number
641.815 ROB
Publication Date
2020
Summary
Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture and unique flavour, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own specifications.Artisan baker, Kevan Roberts, takes readers on a sensory journey through the formation of sourdough from natural yeast to the craft of producing your own perfect loaf, before extending this knowledge to make croissants, pancakes, pizza and more. Step-by-step photographs, detailed guides and original recipes provide a thorough and inspiring understanding of the sourdough process.
Format:
Books
Relevance:
95072.0234
by
Gisslen, Wayne, 1946-, author.
Call Number
641.815 GIS
Publication Date
2022
Summary
"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format:
Books
Relevance:
95069.3906
Call Number
641.815 ESS
Publication Date
2000
Format:
Books
Relevance:
95002.4297
Call Number
641.815 ESS
Publication Date
2010
Format:
Books
Relevance:
95002.4141
by
Liddell, Caroline
Call Number
641.81 LID
Publication Date
1988
Format:
Books
Relevance:
85044.6953
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