by
Spence, Phillippa.
Call Number
641.8652
Publication Date
2019
Format:
Electronic Resources
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0.0730
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
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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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0.0432
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
Austin, Patricia.
Call Number
641.5639311
Publication Date
2017
Summary
P#65533;tisserie Gluten Free offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries. Written with meticulous detail and a warm and inviting style, P#65533;tisserie Gluten Free includes a wide array of recipes, ranging from delightful buttery French cookies to the ooh l#65533; l#65533; of elaborate flaky puff 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. The takeaway is an elevated experience in gluten-free banking; from chocolate sea salt sabl#65533;s to almond croissants, the results surprise and bring a smile to the staunchest of gluten-free skeptics.
Format:
Electronic Resources
Relevance:
0.0617
by
Ferreira, Charity
Call Number
641.865 FER
Publication Date
2016
Summary
Taking the love of French pastries into the kitchen, Mon Cher Eclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pate a choux dough and use it to make beautiful eclairs with modern flavor combinations such as butterscotch-bourbon or Meyer lemon cream. The dough is also the base for an array of profiteroles and cream puffs, which make great appetizers and desserts. With more than 40 recipes ranging from traditional to trendy, savory to sweet, rustic to artistic, this small cookbook will make home cooks look like a very big deal.
Format:
Books
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0.0566
by
Bevan, Cherie, author.
Call Number
641.8653 BEV
Publication Date
2015
Summary
Recipes for irresistible cakes, slices, pastries and pies that take old-school favourites above and beyond.
Format:
Books
Relevance:
0.0663
by
Simeti, Mary Taylor.
Call Number
641.64549999999997
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0743
by
Van Kraayenburg, Russell
Call Number
641.865 VAN
Publication Date
2015
Summary
Pastry baking is one half creativity, one half science and one half old-fashioned know-how. If that seems confusing, don't worry: 'Making Dough' makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes and step-by-step instructions for home cooks, every type of dough from puff pastry to short crust is demystified, deconstructed - and delicious!
Format:
Books
Relevance:
0.0811
by
Zanotti, Fanny.
Call Number
641.86
Publication Date
2014
Summary
In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes - a combination of family classics as well as her own creations, perfected in between blogging and working as a successful pastry chef.Indulge in Fanny's wonderful food memories from her childhood in France by recreating her grandma's Spicy almond nougatine, her mama's melt-in-the-mouth Orange & yoghurt cakes, and Friday-night Crêpes straight from her papa's crêperie. Fanny's own recipes feature a range of sweets, like the Earl Grey tea weekend loaf - essential for rainy Saturdays, to a comforting One-bow
Format:
Electronic Resources
Relevance:
0.0641
by
Daykin, Rosie.
Call Number
641.815
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0686
by
Thomas, Amy.
Call Number
641.8650944361
Publication Date
2012
Summary
"From the New York cupcake wars to the perfect Parisian macaron, Thomas's passion is palpable, her sweet tooth, unstoppable."-Elizabeth Bard, bestselling author of Lunch in Paris Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie in a sea of pristine macarons. PARIS, MY SWEET explores how the search for happiness can be as fleeting as a salted caramel souffle's rise, as intensely satisfying as molten chocolate cake, and about how the life you're meant to live doesn't always taste like the one you envisioned. Part love letter to Paris, part love letter to New York, and total devotion to all things sweet, PARIS, MY SWEET is a treasure map for anyone with a hunger for life. "Like a tasty Parisian bonbon, this book is filled with sweet surprises."-David Lebovitz, New York Times bestselling author of The Sweet Life in Paris "Amy Thomas seduces us in the same manner that Paris seduced her -one exquisite morsel at a time."-Nichole Robertson, author of Paris in Color.
Format:
Electronic Resources
Relevance:
0.0696
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