Call Number
PER 664.752 BAK
Publication Date
2004
Format:
Other
Other
Relevance:
134350.4844
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
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by
Cauvain, Stanley.
Call Number
664.752 CAU
Publication Date
2001
Format:
Books
Relevance:
60138.3711
by
Matz, Samuel A.
Call Number
664.72003 MAT
Publication Date
1993
Format:
Books
Relevance:
60137.6367
by
Rinsky, Glenn.
Call Number
641.865 RIN
Publication Date
2009 2008
Summary
"Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource ... until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources." "With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pasty, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007038112-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html
Relevance:
42526.9219
by
Suas, Michel.
Call Number
641.815 SUA
Publication Date
2009
Summary
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking and pastry apprenticeship and includes both American and French products.
Format:
Books
Relevance:
2.2236
by
Drummond, Karen Eich, author.
Call Number
613.2 DRU
Publication Date
2016
Format:
Regular print
Relevance:
0.0981
by
Bailey, Adrian, 1928-
Call Number
641.503 POC
Publication Date
1990
Format:
Books
Relevance:
0.0981
by
Halliday, James, 1938-
Call Number
641.2203 HAL
Publication Date
2009
Summary
The definitive guide to all things wine in Australia, from someone who has immersed himself in the topic his whole life. From Abbey Creek Vineyard all the way to zinfandel, James gives detailed explanations of regions, personalities, grape varieties, winemaking processes and terms used in discussing wines.
Format:
Books
Relevance:
0.0851
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