by
Fance, Wilfred James, 1901-1974
Call Number
ARC 641.865 NEW
Publication Date
1973
Format:
Books
Relevance:
47541.7344
by
Fance, Wilfred James, 1901-1974
Call Number
ARC 641.865 NEW
Publication Date
1979
Format:
Books
Relevance:
47541.7305
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by
Fance, Wilfred James, 1901-1974
Call Number
ARC STA 641.865 NEW
Publication Date
1976
Format:
Books
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47541.7266
by
Fance, Wilfred James, 1901-1974.
Call Number
641.865 NEW
Publication Date
1981
Format:
Books
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47541.7188
by
Valmorbida, Lisa, author.
Call Number
641.862 VAL
Publication Date
2017
Summary
"Pidapipo is a celebration of authentic gelato alongside classic Italian and contemporary creative desserts, cakes and drinks. Reflecting the ethos of the part kitchen, part retail store and its owner, the recipes (60-plus) are dictated by the seasons - not a new concept for food books, but certainly uncommon in the world of gelato. Spring incudes: lemon sorbetto, banana milk gelato, fior di latte gelato, caramelised banana split, golden gay time popsicle. In summer, it's: raspberry and rose bombe alaska, elderflower and lychee gelato, mojito sorbetto, avocado and lime sorbetto, passionfruit sundae. Autumn: Bacio bomb alaska, pear sorbetto, choc top, salted caramel pie, nutella frappe, apple crumble gelato. Winter: pistachio gelato, pumpkin pie, tiramisu layer cake, hazelnut gelato, double roasted chocolate gelato with salted chocolate ganache. Alongside the recipes, the author channels some of her family's rich food heritage in Melbourne (she and her brother are third generation entrepreneurs in Melbourne's food scene). The package channels an Australian-Italian design aesthetic and features illustrations by renowned French illustrator Jean Jullien. Pidapipo started as a game between Lisa and her nonno. A bond between them extended from following finger movements (an Italian take of Simon says) in the air to worldly lessons and traditions passed down. A passion for Italian culture, food and a sweet tooth remained."--Publisher's website.
Format:
Books
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0.1194
by
Bau, Frédéric.
Call Number
641.86 BAU
Publication Date
2006
Format:
Books
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0.0735
by
Wise, Alistair, author.
Call Number
641.86 WIS
Publication Date
2014
Summary
Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena... The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy.
Format:
Books
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0.0553
by
Manning, Elise W, ed.
Call Number
ARC 641.862 HOM
Publication Date
1972
Format:
Books
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0.0501
by
Palumbo, Nick, author.
Call Number
641.862 PAL
Publication Date
2013
Summary
Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. It is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue.
Format:
Books
Relevance:
0.0495
by
Goff, H. Douglas, 1960- 1960-, author.
Call Number
641.862 GOF
Publication Date
2014
Summary
This volume examines the science and technology of frozen dessert production and quality. It explores the entire scope of the industry, from the chemical, physical, engineering and biological principles of production to distribution of the finished product.
Format:
Electronic Resources
Relevance:
0.0319
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