par
Mardewi, Yoke
Numéro de rayon préféré
641.815 MAR
Date de publication
2011
Résumé
Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.
Format :
Caractères normaux
Pertinence:
60138.3438
par
Hadjiandreou, Emmanuel, author.
Numéro de rayon préféré
641.815 HAD
Date de publication
2014
Résumé
Emmanuel Hadjiandreou is passionate about bread and in his award-winning first book, he showed us how to make it, step by step. Now he invites the kids into the kitchen so that they too can discover the joy of baking at an early age. All these kid-friendly recipes are delicious, nutritious and great fun to bake together!
Format :
Caractères normaux
Pertinence:
40546.3555
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par
Ferrant, Yohan, author.
Numéro de rayon préféré
641.815 FER
Date de publication
2022
Résumé
Oh Là Là! delves into the key ingredients and processes of the bread trade, so that any professional can design a range of first-class breads and pastries full of personality. This book also includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections. Master baker Yohan Ferrant has been accumulating knowledge and experience with dough since he was 13 years old. Not only has he worked in prestigious bread workshops in different parts of France, but he has also worked in an English gastronomic restaurant as well as for the Lord Mayor of London. In addition to obtaining great results in international championships, since 2016 Ferrant has held the position of director of the Baking School Barcelona Sabadell, a center which has welcomed some of the most outstanding bread professionals pass.
Format :
Caractères normaux
Pertinence:
0.1541
par
Williams, Chuck, author.
Numéro de rayon préféré
641.5 WIL
Date de publication
2000
Résumé
Combining the best of the Chuck Williams collection - Simple Italian Cooking, Simple French Cooking, and Simple American Cooking - this comprehensive book offers nearly 200 recipes collected by Williams-Sonoma founder Chuck Williams over a lifetime of cooking.
Format :
Caractères normaux
Pertinence:
0.0945
5.
Numéro de rayon préféré
641.5636 VEG
Date de publication
2020
Résumé
The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.
Format :
Caractères normaux
Pertinence:
0.0884
par
Young, Sophia, editor.
Numéro de rayon préféré
641.815 AUS
Date de publication
2019
Résumé
Celebrate the time-honoured tradition of baking in all its delicious forms with this new gift book. From tea time to the cake stall, when it comes to baked goodies, you can't go past the classics - cakes, slices, biscuits and scones. While showcasing mostly sweet favourites, there are also recipes for savoury pastries and breads. This wonderful book is a tribute to the best-in-show bakers whose offerings are made with a generosity of spirit all worthy of a blue ribbon.
Format :
Caractères normaux
Pertinence:
0.0857
par
Grogan, Phillippa, author.
Numéro de rayon préféré
641.815 GRO
Date de publication
2014
Résumé
Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods, such as fruit muffins, slices, chocolate cakes and the lightest sponges, as well as pizzas, savoury tarts and traditionally made breads. In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 baking recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. Backed by expert knowledge of quality ingredients, basic techniques and the chemistry of cooking, Phillippa's reassuring advice will assist you at every step, whether you are baking for lunchboxes, tea parties or a feasting table.
Format :
Caractères normaux
Pertinence:
0.0833
par
Jules, Frederique, author.
Numéro de rayon préféré
641.5631 JUL
Date de publication
2014
Résumé
The chefs at Parisian restaurant and grocery store 'No Glu' create delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, guaranteed gluten-free (many of the recipes are also lactose-free). Included are gluten-free recipes for scrumptious cookies, sticky banana cake, sweet pastry, polenta cake, savoury and sweet muffins, chestnut flour bread, chickpea bread, crepes, focaccia, cheesecake, burgers, pizza and quiche.
Format :
Caractères normaux
Pertinence:
0.0811
par
Grisewood, Rachel.
Numéro de rayon préféré
641.5 GRI
Date de publication
2009
Résumé
A sumptuous collection of recipes for delicious cakes and biscuits, breads and pastries, sweet treats and savoury delights from Rachel Grisewood, the woman behind the famous handmade Manna from Heaven bakery. With over 150 recipes, including the secrets of Rachel's most successful (and treasured) cakes, sweet treats and savoury delights, this is a cookbook to use and enjoy again and again.
Format :
Caractères normaux
Pertinence:
0.0772
par
Wood, Ed, 1926-
Numéro de rayon préféré
641.815 WOO
Date de publication
2001
Format :
Caractères normaux
Pertinence:
0.0770
par
Gisslen, Wayne, 1946-, author.
Numéro de rayon préféré
641.815 GIS
Date de publication
2016
Format :
Caractères normaux
Pertinence:
0.0707
par
Reid, Kate
Numéro de rayon préféré
641.815 REI
Date de publication
2022
Résumé
The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Format :
Caractères normaux
Pertinence:
0.0696
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