by
Searle, Makiko, author.
Call Number
641.865 SEA
Publication Date
2015
Format:
Books
Relevance:
95072.0938
by
Sartori, Loretta.
Call Number
641.86 SAR
Publication Date
2004
Format:
Books
Relevance:
71876.8594
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by
Heil, Andreas
Call Number
ARC 641.865 HEI
Publication Date
2003
Format:
Books
Relevance:
67235.5078
by
Cordon bleu (School : Paris, France)
Call Number
641.86 COR
Publication Date
2012
Format:
Books
Relevance:
60132.5781
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
57334.7773
by
Zumbo, Adriano, author.
Call Number
641.86 ZUM
Publication Date
2015
Summary
Adriano Zumbo invites us into his world of patisserie to share his incredible recipes for chouxmacas, petits gateaux, savoury specialties, zonuts and zumbarons. Each chapter delves into a delicious genre of patisserie. Recipes explore and experiment with unique flavour combinations, exciting textures and bold colours - providing a rare glimpse into the creative mind of the patissier critics have deemed the Sweet Assassin. The Zumbo Files also includes step-by-step instructions for the basic recipe of each patisserie style, with stunning recipe variations to create a multitude of irresistible delights . The chapter on petits gateaux features some of the most incredible creations - including the famed V8 Diesel, an incredible eight-layered confection of rich chocolate - to really put your patisserie skills to the test. The colours are bright, the flavours unexpected, and the experience of recreating these quirky Zumbo recipes a complete delight. His mission is to caramelise the nation, and with this his third book, he is certainly on his way.
Format:
Books
Relevance:
47543.7266
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:
38818.9844
by
Teubner, Christian.
Call Number
ARC 641.865 TEU
Publication Date
1983
Format:
Books
Relevance:
34722.8750
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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