by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
1989
Format:
Books
Relevance:
54895.9883
by
Disabled Men's Association of Australia
Call Number
ARC COM 641.865 CAK
Publication Date
1928
Format:
Books
Relevance:
54894.1797
51.
by
Centre for Alternative Technology, Llwyngwern Quarry (Wales)
Call Number
ARC 641.563 QUA
Publication Date
1989 1988 1987 1986 1985
Format:
Books
Relevance:
54892.0820
by
Iuzzini, Johnny.
Call Number
641.86
Publication Date
2010
Format:
Electronic Resources
Relevance:
52745.7852
by
William Angliss College.
Call Number
WAIARC 378.945 PAS
Publication Date
1989
Format:
Books
Relevance:
52744.2695
by
William Angliss College
Call Number
MEMORABILIA
Publication Date
2001 2000 1999 1998 1997
Format:
Other
Relevance:
52744.2500
by
Magazine, Editors of Bake.
Call Number
641.815
Publication Date
2016
Format:
Electronic Resources
Relevance:
52743.6367
by
Healy, Bruce
Call Number
641.865 HEA
Publication Date
1984
Format:
Books
Relevance:
50829.3789
by
Austin, Patricia.
Call Number
641.5639311
Publication Date
2017
Summary
P#65533;tisserie Gluten Free offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries. Written with meticulous detail and a warm and inviting style, P#65533;tisserie Gluten Free includes a wide array of recipes, ranging from delightful buttery French cookies to the ooh l#65533; l#65533; of elaborate flaky puff 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. The takeaway is an elevated experience in gluten-free banking; from chocolate sea salt sabl#65533;s to almond croissants, the results surprise and bring a smile to the staunchest of gluten-free skeptics.
Format:
Electronic Resources
Relevance:
50828.4297
by
Greenspan, Dorie.
Call Number
641.86094436
Publication Date
2008
Format:
Electronic Resources
Relevance:
50827.3398
by
Suas, Michel, author.
Call Number
641.815 SUA
Publication Date
2009
Summary
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.
Format:
Books
Relevance:
50826.8555
by
Thuries, Yves.
Call Number
641.8650944 THU
Publication Date
1996
Format:
Books
Relevance:
49106.1133
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