by
Greenwood, Helen, editor.
Call Number
641.8150994 GRE
Publication Date
2017
Summary
Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format:
Books
Relevance:
0.0657
by
Wan, Chef, 1958-
Call Number
641.86 WAN
Publication Date
2012
Summary
From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for fami
Format:
Electronic Resources
Relevance:
0.0593
View Other Search Results
Call Number
DVD 641.865 ZUM
Publication Date
2011
Summary
Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.
Format:
Other
Relevance:
1.0812
by
Herme, Pierre.
Call Number
641.865 HER
Publication Date
2011
Summary
"Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Herme embraces this spirit of innovation in inspired recipes that follow the originals"--Dust jacket.
Format:
Books
Relevance:
0.0833
by
Friberg, Bo, 1940-
Call Number
641.865 FRI
Publication Date
2003
Format:
Books
Relevance:
0.0634
by
Bellido Soler, Claudia.
Call Number
641.86 TWE
Publication Date
2003
Summary
"The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.
Format:
Books
Relevance:
0.0635
by
Boyle, Tish.
Call Number
ARC 641.86 BOY
Publication Date
1997
Summary
Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.
Format:
Books
Relevance:
0.0680
Limit Search Results
Narrowed by: