by
Migoya, Francisco J.
Call Number
641.862 MIG
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0810/2007035515-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0810/2007035515-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0810/2007035515-t.html
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95073.4219
by
Siefert, Bernd.
Call Number
641.8653 SIE
Publication Date
2005
Format:
Books
Relevance:
67236.6406
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by
Purchese, Darren.
Call Number
641.86 PUR
Publication Date
2012
Summary
Sweet Studio is a laboratory for delectable desserts where classically trained pastry chef Darren Purchese produces exquisite and extravagant sweet creations. Each of his desserts are made from component parts such as jellies, mousses, sponges, creams, and spreads which are built up layer upon layer to create the finished work of sweet art.
Format:
Books
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63392.8320
by
Hermé, Pierre.
Call Number
641.860944 HER
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html
Relevance:
54900.6602
by
Maree, Aaron
Call Number
641.865 MAR
Publication Date
1994
Format:
Books
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52745.7930
by
Boyle, Tish.
Call Number
641.86 GRA
Publication Date
2000
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/98050537.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98050537.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98050537.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98050537.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98050537.html
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39657.8867
by
Herbst, Sharon Tyler.
Call Number
641.03 HER
Publication Date
2007
Summary
Almost seven thousand alphabetical entries provide information on all aspects of cooking and dining, including cooking techniques and tools, ingredients, wines, and meat cuts.
Format:
Books
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33106.5859
by
Boyle, Tish.
Call Number
641.6374 BOY
Publication Date
2000
Format:
Books
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2.1936
by
Torreblanca, Paco.
Call Number
641.86 TOR
Publication Date
2006
Format:
Books
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1.6652
10.
by
Torreblanca, Paco.
Call Number
641.86 TOR
Publication Date
2003
Format:
Books
Relevance:
1.6472
by
Coady, Chantal., author.
Call Number
641.6374 COA
Publication Date
2012
Summary
Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.
Format:
Books
Relevance:
1.6036
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:
1.5499
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