Search Results for France - Narrowed by: Pastry.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dFrance$0026qf$003dSUBJECT$002509Subject$002509Pastry.$002509Pastry.$0026ps$003d300?dt=list2024-05-08T18:51:07ZPâtisserie and baking foundations / the chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320432024-05-08T18:51:07Z2024-05-08T18:51:07Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 COR<br/>Publication Date 2012<br/>Format: Books<br/>Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.ent://SD_ILS/0/SD_ILS:2879912024-05-08T18:51:07Z2024-05-08T18:51:07Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.8659 PAS<br/>Publication Date 2018<br/>Summary Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.<br/>Format: Books<br/>Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320472024-05-08T18:51:07Z2024-05-08T18:51:07Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 PAT<br/>Publication Date 2012<br/>Format: Books<br/>Apprenez l'art de la viennoiserie et festival de tartes = Learn the art of viennoiserie and Festival of Tarts / G. J. Bellouet, G. Paris, J. M. Perruchon ; translated by Diane Holuigue ; photos by Jean-Pierre Tors.ent://SD_ILS/0/SD_ILS:2966632024-05-08T18:51:07Z2024-05-08T18:51:07Zby Bellouet, G. J. (Gérard Joël), author.<br/>Call Number 641.8650944 BEL<br/>Publication Date 2001<br/>Format: Regular print<br/>Patisserie : Master the Art of French Pastry.ent://SD_ILS/0/SD_ILS:3002952024-05-08T18:51:07Z2024-05-08T18:51:07Zby Dupuis, Melanie.<br/>Call Number 641.865 DUP<br/>Publication Date 2016<br/>Summary Master the art of classic French baking with Patisserie. &#xA0; 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. &#xA0; 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. &#xA0; Beautifully photographed and meticulously illustrated, Patisserie is a feast for all senses.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5349212">Click here to view book</a><br/>Paris Pastry Club [electronic resource] : A collection of cakes, tarts, pastries and other indulgent recipesent://SD_ILS/0/SD_ILS:1278262024-05-08T18:51:07Z2024-05-08T18:51:07Zby Zanotti, Fanny.<br/>Call Number 641.86<br/>Publication Date 2014<br/>Summary In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes - a combination of family classics as well as her own creations, perfected in between blogging and working as a successful pastry chef.Indulge in Fanny's wonderful food memories from her childhood in France by recreating her grandma's Spicy almond nougatine, her mama's melt-in-the-mouth Orange & yoghurt cakes, and Friday-night Crêpes straight from her papa's crêperie. Fanny's own recipes feature a range of sweets, like the Earl Grey tea weekend loaf - essential for rainy Saturdays, to a comforting One-bow<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1643875">Click here to view book</a><br/>I Love Cinnamon Rolls!.ent://SD_ILS/0/SD_ILS:3004832024-05-08T18:51:07Z2024-05-08T18:51:07Zby Fertig, Judith.<br/>Call Number 641.815<br/>Publication Date 2012<br/>Summary Create comforting swirls of gooey cinnamon goodness with I Love Cinnamon Rolls!. Nothing says comfort food like a batch of cinnamon rolls fresh from the oven. Here you'll find 50 recipes for a variety of sticky buns everyone will love, from traditional favorites such as Orange-Toffee, Pumpkin Streusel, or Coffee-Maple Glazed Cinnamon Rolls to more exotic flavors, such as Moroccan Rose Petal Cinnamon Rolls or Szechuan Pepper Cinnamon Rolls with Fresh Ginger Glaze. Also included are traditional recipes from Sweden, Germany, the Netherlands, France, and other countries. Best of all, the eight dough recipes and the variety of fillings and glazes allow you to mix and match recipe parts and devise your own special creations. There are even whole wheat, vegan, and gluten-free doughs so no one has to miss out on these tempting treats. And don't be daunted by thinking it takes too much time and effort. Bakers of every skill level are covered with recipes for easy, no-knead, and bread machine doughs. There's truly something for everyone to love in I Love Cinnamon Rolls!.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6743466">Click here to view book</a><br/>