Search Results for France - Narrowed by: Desserts.

Le Cordon bleu dessert techniques / Laurent Duchene & Bridget Jones.

2024-05-19T19:41:03Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 1999
Format: Books

Le Cordon Bleu dessert techniques / Laurent Duchene & Bridget Jones.

2024-05-19T19:41:03Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 1999
Format: Books
Publisher description

Le Cordon Bleu desserts / Laurent Duchene & Bridget Jones.

2024-05-19T19:41:03Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 2009 2005
Summary The oldest and most famous culinary institute in the world reveals the secrets behind its most fabulous desserts. All the recipes you could desire, with essential, specially shot step-by-step technique sequences, all the basics and reinterpretations of classics with the use of contemporary decorations and presentations.
Format: Books

100 best cakes & desserts / Gabriel Gate.

2024-05-19T19:41:03Z

by Gaté, Gabriel, 1955-
Call Number 641.86 GAT
Publication Date 2012
Summary With 100 easy-to-follow recipes, this book includes chapters on cakes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients.
Format: Regular print

PS desserts / Philippa Sibley ; foreword by Christine Manfield.

2024-05-19T19:41:03Z

by Sibley, Philippa.
Call Number 641.86 SIB
Publication Date 2011
Summary PS Desserts is set to become the dessert lover's bible. Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including classics like Lemon Tart and Tiramisu and signature dishes such as Raspberry & Chocolate Delice Brownie Icecream and Pineapple Donuts.
Format: Books

Patisserie : Master the Art of French Pastry.

2024-05-19T19:41:03Z

by Dupuis, Melanie.
Call Number 641.865 DUP
Publication Date 2016
Summary Master the art of classic French baking with Patisserie.   Join expert pâtissier Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France's grand patisseries, with 100 sumptuous step-by-step recipes designed to make even the most elaborate of French desserts achievable to the home baker.   From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet-tooth, whether it's a simple cake or a show-stopping work of art.   Beautifully photographed and meticulously illustrated, Patisserie is a feast for all senses.
Format: Electronic Resources
Click here to view book

Meringue [electronic resource] / Linda K. Jackson &. Jennifer Evans Gardner ; photographs by Alexandra DeFurio.

2024-05-19T19:41:03Z

by Jackson, Linda K.
Call Number 641.86 JAC
Publication Date 2012
Summary Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises.
Format: Electronic Resources
Click here to view book