by
Rovira, Michel de, author.
Call Number
641.865 ROV
Publication Date
2018
Format:
Books
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0.0469
by
Cordon bleu (School : Paris, France)
Call Number
641.8659 PAS
Publication Date
2018
Summary
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format:
Books
Relevance:
0.0833
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by
James, Michael (Chef) author.
Call Number
641.815 JAM
Publication Date
2017
Summary
In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
Format:
Books
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0.0541
by
Austin, Patricia, (Pastry chef), author.
Call Number
641.5639311 AUS
Publication Date
2017
Summary
"Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten-free pastries using ingredients from nearby farms, local purveyors, and her own backyard-complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics. This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries. The book offers a wide range of recipes organized into the following chapters: Base Recipes Cookies in Hand Meringues Tarts-Rustic and Elegant Cakes for Quiet Time and Company Morning Pastries Puff Pastries Spoon Desserts The recipes skip the commonly used gluten free binders-xanthan gum and guar gum-that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten-free baking" "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard--complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics.This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten--European and classic French pastries.The recipes skip the commonly used gluten free binders--xanthan gum and guar gum--that are known to be of digestive sensitivity for many individuals"--
Format:
Books
Relevance:
0.0484
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
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0.0657
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
57334.7773
by
Campbell, Duncan (Pastry chef), author.
Call Number
641.865 CAM
Publication Date
2012
Format:
Regular print
Relevance:
0.0685
by
Cordon bleu (School : Paris, France)
Call Number
641.86 COR
Publication Date
2012
Format:
Books
Relevance:
60132.5859
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
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
Stamm, Mitch.
Call Number
641.865 STA
Publication Date
2011
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1111/2011016873-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011016873-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011016873-d.html
Relevance:
39655.8789
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
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