by
Desgranges, Alain.
Call Number
DVD 641.865 PRE
Publication Date
2004
Summary
Chef Patissier and dedicated teacher Alain Desgranges shares his love of fine French patisserie. In this program he shows the techniques and skills of making exquisite patisserie.
Format:
Other
Relevance:
95837.7813
by
Sartori, Loretta.
Call Number
641.86 SAR
Publication Date
2004
Format:
Books
Relevance:
71876.8594
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Call Number
PER 641.86 SOG ISSUE 3 JAN 2010
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
71813.4375
by
Laskin, Avner
Call Number
641.865094 LAS
Publication Date
2006
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0660/2006047510-d.html
Relevance:
54899.2578
by
Ecole Lenôtre.
Call Number
641.865 LEN
Publication Date
2006
Format:
Books
Relevance:
47545.0078
by
Cluizel, Marc
Call Number
641.6374 CLU
Publication Date
2006
Format:
Books
Relevance:
42526.0234
by
Crocker, Betty.
Call Number
641.665 BET
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004011939.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2004011939.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2004011939.html
Relevance:
0.0707
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
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