by
William Angliss College.
Call Number
WAIARC 378.945 PAS
Publication Date
1989
Format:
Books
Relevance:
57338.1953
by
William Angliss College.
Call Number
WAIARC 378.945 PAS
Publication Date
1987
Format:
Books
Relevance:
57338.1953
by
William Angliss College.
Call Number
WAIARC 378.945 PAS
Publication Date
1976
Format:
Books
Relevance:
57338.1953
by
Cordon bleu (School : Paris, France)
Call Number
641.8659 PAS
Publication Date
2018
Summary
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format:
Books
Relevance:
57336.8242
by
Kolb Bakery Machines Ltd.
Call Number
664.752 KOL
Publication Date
1988
Format:
Books
Relevance:
57336.4414
by
Barker, William.
Call Number
ARC 641.865 BAR
Publication Date
1978
Format:
Books
Relevance:
54901.2969
by
Swift Australian Company.
Call Number
ARC ADV 641.8 MAX
Publication Date
1959 1958 1957 1956 1955
Format:
Books
Relevance:
54899.5742
by
ClickView (Firm)
Call Number
XX(301297.1)
Summary
This is both an information-rich programme and a realistic look at the workplaces, people and expectations of a career in the pastry and sweet making industry.
Format:
Other
Relevance:
54899.2422
by
Brettschneider, Dean.
Call Number
641.8652 BRE
Publication Date
2012
Summary
Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Pie: 80+ Pies and Pastry Delights unlocks the secrets to making a truly melt-in-your-mouth pie with its collection of meat pies, seafood pies and more.
Format:
Books
Relevance:
54899.2344
by
William Angliss College.
Call Number
WAIARC 378.945 PAS
Publication Date
1993
Format:
Books
Relevance:
54897.5664
by
Culinary Institute of America.
Call Number
641.815 BAK
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley032/2002070202.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2002070202.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2002070202.html
Relevance:
54897.3711
by
Griffin, Jimmy (Baker) (Baker), author.
Call Number
641.865 GRI
Publication Date
2020
Summary
Already dubbed the lamination bible by happy customers, this book takes you from simple pastry to advanced competition level products, explaining each step in great detail. To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products.
Format:
Regular print
Relevance:
54896.5547
Limit Search Results