by
Teubner, Christian.
Call Number
ARC 641.865 TEU
Publication Date
1983
Format:
Books
Relevance:
34722.8750
by
Yeow, Poh Ling, author.
Call Number
641.71 YEO
Publication Date
2017
Summary
Poh first fell in love with food by learning to bake as a nine year old - she remembers vividly her mum showing her the art of folding flour into her first sponge cake 'just like so' and the skill in lining a tin meticulously. Now, years after Poh's meteoric rise to fame through MasterChef, and hosting her own television shows, Poh's Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women's Association. Here, she shares recipes for 100 of her favourite baked delights.
Format:
Regular print
Relevance:
0.0811
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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