par
Hedh, Jan.
Numéro de rayon préféré
641.815 HED
Date de publication
2010
Format :
Livres
Pertinence:
60138.4570
2.
par
Tennant, Carol.
Numéro de rayon préféré
ARC 641.815 TEN
Date de publication
2001
Format :
Livres
Pertinence:
54899.3594
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par
Price, Jane (Jane Paula Wynn)
Numéro de rayon préféré
641.71 PRI
Date de publication
2007
Format :
Livres
Pertinence:
52741.6016
4.
Numéro de rayon préféré
641.815 BEA
Date de publication
1994
Format :
Livres
Pertinence:
52696.8906
par
Karousos, George, 1944-
Numéro de rayon préféré
641.86 KAR
Date de publication
1994
Résumé
Treasury of dessert and baking ideas for the hotel or restaurant patissier. Includes both classic desserts and up-to-date recipes reflecting current tastes and trends.
Format :
Livres
Table of Contents http://www.loc.gov/catdir/toc/onix04/93040222.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0707/93040222-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0707/93040222-d.html
Pertinence:
43629.6367
par
King, Andy, 1961-, author.
Numéro de rayon préféré
641.815 KIN
Date de publication
2013
Résumé
Offers recipes for freshly baked breads and other baked items made in the traditional way, without a mixer, with instructions for hand-mixing and other traditional techniques.
Format :
Livres
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html
Pertinence:
38819.6797
Numéro de rayon préféré
641.865 CON
Date de publication
1999
Format :
Livres
Pertinence:
0.1543
par
Poilâne, Apollonia, author.
Numéro de rayon préféré
641.815 POI
Date de publication
2019
Résumé
"For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash".
Format :
Livres
Pertinence:
0.1388
par
Suas, Michel, author.
Numéro de rayon préféré
641.815 SUA
Date de publication
2009
Résumé
"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 :
Livres
Pertinence:
0.1230
par
Suas, Michel.
Numéro de rayon préféré
641.815 SUA
Date de publication
2009
Résumé
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking and pastry apprenticeship and includes both American and French products.
Format :
Livres
Pertinence:
0.0894
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
Choate, Judith.
Numéro de rayon préféré
641.865 CHO
Date de publication
2009
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2009006902-d.html
Pertinence:
0.0811
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