by
Hastings, Harriet.
Call Number
641.8654 HAS
Publication Date
2010
Summary
A stunningly illustrated book for those who wants to master the art of icing beautiful biscuits for special occasions, or who like to give unique personal gifts. A stylish collection of easy to make, delicious treats that taste as fabulous as they look. Including inspirational ideas for every season and occasion from: birthdays and weddings, children's parties and festive celebrations, oodles of poodles for dog lovers, bootylicious shoes for fashionistas, cars for the man in your life and watering cans for those with green fingers. With recipes for basic biscuit doughs such as vanilla, lemon, chocolate, ginger, almond and spice, plus different types of icing and colouring, piping instructions and templates, The Biscuiteers Book of Iced Biscuits contains everything you need to wow your friends and delight your kids.
Format:
Books
Relevance:
3.1471
by
Clark, Paddi, author.
Call Number
641.86539 CLA
Publication Date
2012
Format:
Books
Relevance:
3.1350
by
Freeman, Caitlin
Call Number
641.86 FRE
Publication Date
2013
Summary
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.
Format:
Books
Relevance:
3.0688
by
Venter, Kate
Call Number
641.8653 VEN
Publication Date
1994
Format:
Books
Relevance:
2.5471
by
Spence, Eddie.
Call Number
641.86539 SPE
Publication Date
2010
Format:
Books
Relevance:
2.5164
by
Dorter, Gail
Call Number
641.8653 DOR
Publication Date
1990
Format:
Books
Relevance:
2.5012
by
Oteri, Sue
Call Number
641.8653 OTE
Publication Date
1989
Format:
Books
Relevance:
2.2695
by
Searle, Makiko, author.
Call Number
641.865 SEA
Publication Date
2015
Format:
Books
Relevance:
2.2104
by
Cutler, Paris.
Call Number
641.86539 CUT
Publication Date
2010
Summary
Planet Cake Cupcakes features all of the icing and decorating techniques that have made Paris an internationally recognised name in sugarcraft, from stencilling and cut-outs to three-dimensional character modelling, all very funky and designed for every occasion, from birthdays to weddings.
Format:
Books
Relevance:
2.1921
by
Procter, Alison.
Call Number
641.8653 PRO
Publication Date
2002
Format:
Books
Relevance:
2.0634
by
Sabbath, Katherine, author.
Call Number
641.86539 SAB
Publication Date
2019
Summary
Edible Australiana cookbook from a cake and style queen with a gigantic fanbase. This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated.
Format:
Books
Relevance:
2.0547
by
Poernomo, Reynold, author.
Call Number
641.86 POE
Publication Date
2021
Summary
Up your baking game with desserts that start simple through to adventure bakes, from MasterChef dessert king and founder of KOI dessert bars, with over 700k followers. Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake. Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence. Are you an adventure cook? Or want to blow everyone's mind? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed. Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.
Format:
Regular print
Relevance:
1.8975
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