by
Jones, Holly.
Call Number
641.71 JON
Publication Date
2012
Format:
Books
Relevance:
32616.5879
by
Painter, Gilian.
Call Number
641.5994 PAI
Publication Date
1992
Format:
Books
Relevance:
30852.2969
by
Couet, Alain
Call Number
641.815 COU
Publication Date
1990
Format:
Books
Relevance:
28671.7949
Call Number
DVD 641.815 ART
Publication Date
2005
Summary
Ace Bakery is a top-notch bakery that supplies artisan breads to Toronto?s top tables. But success has its own challenges. With 340 fresh deliveries daily including bread to hundreds of restaurants, hotels, caterers, grocery and gourmet food shops, how does Ace balance mass production while maintaining the integrity of their product? A new contract has bakers creating a six-foot baguette and Michael watches the development of a new bread. But will it be a hit with consumers?
Format:
Books
Relevance:
0.2314
53.
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
0.2000
by
French Culinary Institute (New York, N.Y.)
Call Number
641.815 FUN
Publication Date
2011
Format:
Books
Relevance:
0.1881
by
Glendinning, Duncan.
Call Number
641.815 GLE
Publication Date
2012
Summary
The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.
Format:
Books
Relevance:
0.1790
Call Number
XX(272606.1)
Publication Date
1969 1968 1967 1966 1965
Format:
Electronic Resources
Relevance:
0.1789
by
Ingram, Christine.
Call Number
641.815 ING
Publication Date
2003
Summary
Covering a full range of breads made by hand and in bread-machines, this comprehensive cookery book offers over 200 recipes, including old favourites, surprises and speciality breads from individual countries. It has a special focus on key ingredients, techniques and essential equipment.
Format:
Books
Relevance:
0.1777
by
Robertson, Chad.
Call Number
641.815 ROB
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.1750
by
Hawkins, Kathryn
Call Number
641.815 HAW
Publication Date
2010
Summary
Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread.
Format:
Books
Relevance:
0.1688
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