by
Khoury, Philip.
Call Number
641.56362
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0632
by
Calder, Kate.
Call Number
XX(308882.1)
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0658
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by
Masataka, Yamashita.
Call Number
641.860952
Publication Date
2021
Summary
Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. Tanoshii clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and continues to be a bestseller.
Format:
Electronic Resources
Relevance:
0.0718
by
Gee, Bernadette.
Call Number
641.8653
Publication Date
2021
Summary
After the huge worldwide success of her first book, Magnolia Kitchen, Bets Gee brings us the spectacular Magnolia Kitchen Design focusing on the design elements of her incredible cakes.
Format:
Electronic Resources
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0.0784
by
Teoh, Allan Albert.
Call Number
641.8653
Publication Date
2020
Summary
Bursting with fresh ideas for no-frills, honestly good cakes ranging from sponge and chiffon cakes, to cupcakes, muffins loaf cakes, fruitcakes, chocolate cakes, brownies and cheesecakes, this exciting collection of recipes will provide you with the perfect treat whatever the occasion. A popular culinary coach who has been conducting workshops for many years, Allan provides the necessary detail and steps to guide you through each recipe, ensuring that you will have as much fun cutting into your cake as you will have baking it.
Format:
Electronic Resources
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0.0667
by
Rie.
Call Number
641.8653
Publication Date
2020
Summary
Better known as @happyhomebaker, Rie creates treats with the philosophy of keeping things uncomplicated. In this collection of recipes, she shares how elegant French-style confections and fun Japanese sweets can be made easily in a home kitchen without compromising on taste or flair. Step-by-step illustrations and helpful baking tips offer added guidance, so that preparing classics like canele and dorayaki, and fun creations like hojicha coffee sponge cake and kinako dacquoise with black sesame buttercream, becomes effortless and enjoyable.
Format:
Electronic Resources
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0.0743
by
Ansel, Dominique.
Call Number
641.8653
Publication Date
2020
Summary
Acclaimed pastry chef Dominique Ansel, creator of the Cronut, shares his "building blocks" of baking for home cooks to master and mix as they please.
Format:
Electronic Resources
Relevance:
0.1178
by
Karmel, Elizabeth.
Call Number
641.662
Publication Date
2019
Summary
What's better than a great steak for dinner? A great steak with a fabulous dessert worth leaving room for. Steak and Cake sure is a happy idea: Choose one of the 35 steak and to-die-for cake combos (each with accompanying sides or toppings) or create your own perfect matchup.
Format:
Electronic Resources
Relevance:
0.0676
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
by
Nelson, Kim.
Call Number
641.8653
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0617
by
Barlow, Melissa.
Call Number
641.5686
Publication Date
2018
Summary
Easy directions show how to bake packaged cake mixes in rectangular, square, and round pans, then cut them up and piece them back together as iconic characters or holiday shapes. Clear and simple instructions for frosting the cakes and decorating make these centerpieces both quick and easy.
Format:
Electronic Resources
Relevance:
0.0918
by
Schaeffer, Anne.
Call Number
641.86530000000005
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0641
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