by
Clemens, Ruth.
Call Number
641.8653 CLE
Publication Date
2014
Summary
Over 30 baking and cake decorating projects for the latest hot trend in baking, straight from the patisseries of Paris - Eclairs! Choux pastry is often thought of as difficult to make and perfect, but in fact it's the easiest pastry you'll ever make! It's extremely rewarding watching the magic puff that happens inside the oven and it's really easy if you follow the basic rules. Choux pastry is so versatile it can play host to a million different fillings, toppings, shapes and decorations and is equally delicious munched straight off the cooling rack! This beginner-friendly book contains all
Format:
Electronic Resources
Relevance:
81094.1016
by
Lambeth, Joseph A.
Call Number
ARC 641.8653 LAM
Publication Date
1936
Format:
Books
Relevance:
3.3930
View Other Search Results
by
Lambeth, Joseph A.
Call Number
ARC 641.8653 LAM
Publication Date
1937
Format:
Books
Relevance:
3.3151
by
Lambeth, Joseph A.
Call Number
ARC 641.8653 LAM
Publication Date
1936
Format:
Books
Relevance:
3.3151
by
Lambeth, Joseph A.
Call Number
641.8653 LAM
Publication Date
1980
Format:
Books
Relevance:
3.3042
by
Searle, Makiko, author.
Call Number
641.865 SEA
Publication Date
2015
Format:
Books
Relevance:
2.2104
by
Dupuis, Melanie.
Call Number
641.865 DUP
Publication Date
2016
Summary
Master the art of classic French baking with Patisserie. Join expert pâtissier Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France's grand patisseries, with 100 sumptuous step-by-step recipes designed to make even the most elaborate of French desserts achievable to the home baker. From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet-tooth, whether it's a simple cake or a show-stopping work of art. Beautifully photographed and meticulously illustrated, Patisserie is a feast for all senses.
Format:
Electronic Resources
Relevance:
0.1270
by
Suas, Michel, author.
Call Number
641.815 SUA
Publication Date
2009
Summary
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.
Format:
Books
Relevance:
0.1195
Limit Search Results
Narrowed by: