Search Results for Pastry.

Pastry / Richard Bertinet.

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by Bertinet, Richard.
Call Number 641.865 BER
Publication Date 2012
Summary Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make five different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes.
Format: Books

The pastry chef

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by Sultan, William J.
Call Number 641.865 SUL
Publication Date 1983
Format: Books

Ethel Brice's pastry.

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by Brice, Ethel.
Call Number ARC PER 641.865 BRI
Publication Date 1959 1958 1957 1956 1955
Format: Books

Kings of pastry [videorecording].

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Call Number DVD 641.865 KIN
Publication Date 2011
Summary Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format: Other

Super pastry recipes / Phyllis Powell.

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by Powell, Phyllis.
Call Number ARC 641.865 POW
Publication Date 1973
Format: Books

The joy of pastry / David Munn.

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by Munn, David.
Call Number ARC 641.865 MUN
Publication Date 1985
Format: Books

Advanced bread and pastry/ Michel Suas.

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by Suas, Michel.
Call Number 641.815 SUA
Publication Date 2009
Summary 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: Books

Modern pastry chef / William J. Sultan.

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by Sultan, William J.
Call Number ARC 641.865 SUL VOL. 1
Publication Date 1977
Format: Books

The Pampas pastry cookbook / Margaret Hill.

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by Hill, Margaret, 1946-, author.
Call Number ARC 641.865 HIL
Publication Date 1981
Format: Books

The panache of the pastry chef / Duncan Campbell.

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by Campbell, Duncan (Pastry chef), author.
Call Number 641.865 CAM
Publication Date 2012
Format: Regular print

Fruity pastry / Kris Goegebeur ; photography Joris Devos.

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by Goegebeur, Kris
Call Number 641.865 GOE
Publication Date 2012
Format: Books

Patisserie : Master the Art of French Pastry.

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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

The professional pastry chef / by Bo Friberg.

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by Friberg, Bo, 1940-
Call Number 641.865 FRI
Publication Date 1996
Format: Books

The professional pastry chef / by Bo Friberg

2024-05-17T18:57:14Z

by Friberg, Bo, 1940-
Call Number 641.865 FRI
Publication Date 1990
Format: Books

The Viennese pastry cookbook / Lilly Joss Reich.

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by Reich, Lilly Joss.
Call Number ARC 641.865 REI
Publication Date 1970
Format: Books

The Fundamental Techniques of Classic Pastry Arts.

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by French Culinary Institute, French Culinary.
Call Number 641.865
Publication Date 2009
Format: Electronic Resources
Click here to view book

Pastry in Europe 2010 /chief editor Norbert Koreman.

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by Koreman, Norbert.
Call Number 641.865 PAS
Publication Date 2010
Format: Books

The Tess Mallos fillo pastry cookbook / Tess Mallos.

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by Mallos, Tess
Call Number 641.865 MAL
Publication Date 1995
Format: Books

The Tess Mallos fillo pastry cookbook / Tess Mallos.

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by Mallos, Tess
Call Number ARC 641.865 MAL
Publication Date 1983
Format: Books

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.

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by Leslie, Eliza.
Call Number 641.86
Publication Date 2013
Summary Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, "All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article." Seventy-five Receipts was Leslie's first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are "in every sense of the word, American," as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts' recipes, "will not be found inferior to any of a similar description made in the European manner." This facsimile edition of Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Format: Electronic Resources
Click here to view book

The Pastry Chef Handbook : La Patisserie de Reference.

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by Zeiher, Pierre Paul.
Call Number 641.865
Publication Date 2022
Format: Electronic Resources
Click here to view book

Small, sweet, bitter : the psyche of the pastry chef / Duncan Campbell.

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by Campbell, Duncan (Pastry chef), author.
Call Number 641.3 CAM
Publication Date 2013
Format: Books

Pastries : a complete guide to pastry-making / by Nirvana.

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by Nirvana.
Call Number ARC STA 641.865 NIR
Publication Date 1959 1958 1957 1956 1955
Format: Books

The bakers' manual : for quantity baking and pastry making.

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by Amendola, Joseph.
Call Number 664.752 AME
Publication Date 1987
Format: Books

Bobbette & Belle : Classic Recipes from the Celebrated Pastry Shop.

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by Bobbitt, Allyson.
Call Number 641.865
Publication Date 2016
Format: Electronic Resources
Click here to view book

Pastry in Europe 2011 / chief editor Joost van Roosmalen.

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by Roosmalen, Joost van.
Call Number 641.865 PAS
Publication Date 2011
Format: Books

Pastry department register of student attendance : 1994 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1994
Format: Books

Pastry department register of students : 1990-1992 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1992
Format: Books

Pastry department register of students : 1993-1994 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1994
Format: Books

The Cheese Board : Bread, Pastry, Cheese, Pizza [a Baking Book].

2024-05-17T18:57:14Z

by Staff, Cheese Board Collective.
Call Number 641.815
Publication Date 2012
Format: Electronic Resources
Click here to view book

The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.

2024-05-17T18:57:14Z

by Friberg, Bo, 1940-
Call Number 641.865 FRI
Publication Date 2003
Format: Books

Pastry department register of student results : 1994-1995 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1995
Format: Books

Pastry department register of student results : 1988-1994 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1994
Format: Books

Pastry department register of student results : 1988-1994 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1994
Format: Books

Pastry department register of attendances and assessments : 1993/ William Angliss College.

2024-05-17T18:57:14Z

by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1993
Format: Books

Pastry department register of student results : 1983-1990 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1990
Format: Books

Pastry department register of student results : 1988-1989 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1989
Format: Books

Pastry department register of student results : 1973-1986 / William Angliss College.

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by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1987
Format: Books

Pastry department register of student results : 1969-1976 / William Angliss College.

2024-05-17T18:57:14Z

by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1976
Format: Books

Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.

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by Cordon bleu (School : Paris, France)
Call Number 641.8659 PAS
Publication Date 2018
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.
Format: Books

Machines and equipment for Bakery and Pastry / Kolb Bakery Machines Ltd.

2024-05-17T18:57:14Z

by Kolb Bakery Machines Ltd.
Call Number 664.752 KOL
Publication Date 1988
Format: Books

The modern patissier : a complete guide to pastry cookery/ by William Barker

2024-05-17T18:57:14Z

by Barker, William.
Call Number ARC 641.865 BAR
Publication Date 1978
Format: Books

Maxam BAKEO pastry mix : tested recipes, including recipes using Swift food products.

2024-05-17T18:57:14Z

by Swift Australian Company.
Call Number ARC ADV 641.8 MAX
Publication Date 1959 1958 1957 1956 1955
Format: Books

Sweet Stuff: Working in the Pastry and Sweet-Making Industries [electronic resource]

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by ClickView (Firm)
Call Number XX(301297.1)
Summary This is both an information-rich programme and a realistic look at the workplaces, people and expectations of a career in the pastry and sweet making industry.
Format: Other
ClickView Player

Pie : 80+ pies and pastry delights / Dean Brettschneider ; photography by Aaron McLean.

2024-05-17T18:57:14Z

by Brettschneider, Dean.
Call Number 641.8652 BRE
Publication Date 2012
Summary Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Pie: 80+ Pies and Pastry Delights unlocks the secrets to making a truly melt-in-your-mouth pie with its collection of meat pies, seafood pies and more.
Format: Books

Pastry department register of attendance and results : 1988-1993 / William Angliss College.

2024-05-17T18:57:14Z

by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1993
Format: Books

Baking and pastry : mastering the art and craft / Culinary Institute of America.

2024-05-17T18:57:14Z

by Culinary Institute of America.
Call Number 641.815 BAK
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley032/2002070202.html Publisher description http://www.loc.gov/catdir/description/wiley041/2002070202.html

The art of lamination : advanced technical laminated pastry production 2020 / Jimmy Griffin.

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by Griffin, Jimmy (Baker) (Baker), author.
Call Number 641.865 GRI
Publication Date 2020
Summary Already dubbed the lamination bible by happy customers, this book takes you from simple pastry to advanced competition level products, explaining each step in great detail. To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products.
Format: Regular print

French pastry : tradition and evolution /cGérard Joël Bellouet ; [translated by Carole Duclot].

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by Bellouet, G. J. (Gérard Joël)
Call Number 641.860944 BEL
Publication Date 1989
Format: Books

Cakes, buns, scones, pastry, biscuits, etc. : selected and tested recipes and formulas.

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by Disabled Men's Association of Australia
Call Number ARC COM 641.865 CAK
Publication Date 1928
Format: Books

Quarry shop wholewheat baking recipes : bread, cakes, biscuits, pastry, pizza, pancakes, desserts.

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by Centre for Alternative Technology, Llwyngwern Quarry (Wales)
Call Number ARC 641.563 QUA
Publication Date 1989 1988 1987 1986 1985
Format: Books

Dessert FourPlay : Sweet Quartets from a Four-Star Pastry Chef: a Baking Book.

2024-05-17T18:57:14Z

by Iuzzini, Johnny.
Call Number 641.86
Publication Date 2010
Format: Electronic Resources
Click here to view book

Pastry department register of 1st year students : 1988-1989 / William Angliss College.

2024-05-17T18:57:14Z

by William Angliss College.
Call Number WAIARC 378.945 PAS
Publication Date 1989
Format: Books

Honour Board of Outstanding Application Over 3 Years Pastry Cooking/ William Angliss College

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by William Angliss College
Call Number MEMORABILIA
Publication Date 2001 2000 1999 1998 1997
Format: Other

Twenty-Five : Profiles and Recipes from America's Essential Bakery and Pastry Artisans.

2024-05-17T18:57:14Z

by Magazine, Editors of Bake.
Call Number 641.815
Publication Date 2016
Format: Electronic Resources
Click here to view book

Mastering the art of French pastry : an illustrated course / by Bruce Healy & Paul Bugat

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by Healy, Bruce
Call Number 641.865 HEA
Publication Date 1984
Format: Books

Pâtisserie Gluten Free : The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries.

2024-05-17T18:57:14Z

by Austin, Patricia.
Call Number 641.5639311
Publication Date 2017
Summary P#65533;tisserie Gluten Free offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries. Written with meticulous detail and a warm and inviting style, P#65533;tisserie Gluten Free includes a wide array of recipes, ranging from delightful buttery French cookies to the ooh l#65533; l#65533; of elaborate flaky puff pastries. The recipes skip the commonly used gluten-free binders--xanthan gum and guar gum-- that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated experience in gluten-free banking; from chocolate sea salt sabl#65533;s to almond croissants, the results surprise and bring a smile to the staunchest of gluten-free skeptics.
Format: Electronic Resources
Click here to view book

Paris Sweets : Great Desserts from the City's Best Pastry Shops: a Baking Book.

2024-05-17T18:57:14Z

by Greenspan, Dorie.
Call Number 641.86094436
Publication Date 2008
Format: Electronic Resources
Click here to view book

Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

2024-05-17T18:57:14Z

by Suas, Michel, author.
Call Number 641.815 SUA
Publication Date 2009
Summary "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: Books
Publisher description Table of contents only

The classic and contempary recipes of Yves Thuries : French pastry / translated by Rhona Poritzky Lauvand.

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by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1996
Format: Books

The complete book of pastry, sweet and savory / Bernard Clayton, Jr. ; illustrations by Tom Stoerrle.

2024-05-17T18:57:14Z

by Clayton, Bernard
Call Number ARC 641.865 CLA
Publication Date 1981
Format: Books

The art of French pastry / Jacquy Pfeiffer ; with Martha Rose Shulman ; photographs by Paul Strabbing.

2024-05-17T18:57:14Z

by Pfeiffer, Jacquy.
Call Number 641.865 PFE
Publication Date 2013
Summary "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "-- "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--
Format: Books

Paris Pastry Club [electronic resource] : A collection of cakes, tarts, pastries and other indulgent recipes

2024-05-17T18:57:14Z

by Zanotti, Fanny.
Call Number 641.86
Publication Date 2014
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
Format: Electronic Resources
Click here to view book

The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.

2024-05-17T18:57:14Z

by Friberg, Bo, 1940-
Call Number ARC 641.865 FRI
Publication Date 2002
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2001046952.html

Baker's Guide : Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks.

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by Weild, John.
Call Number 641.81500000000005
Publication Date 2013
Format: Electronic Resources
Click here to view book

From earth to table. From butter to pastry / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

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by Courtadon, Frédérique, host.
Call Number XX(272876.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

Maxam bakeo pastry mix : tested recipes, including recipes using Swift food products/ by Swift Australian Company.

2024-05-17T18:57:14Z

by Swift Australian Company
Call Number ARC ADV 641.8 MAX
Publication Date 1959 1958 1957 1956 1955
Format: Books

Chef Wan sweet treats [electronic resource] : 240 pastry recipes from Asia's most flamboyant food ambassador.

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by Wan, Chef, 1958-
Call Number 641.86 WAN
Publication Date 2012
Summary From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for fami
Format: Electronic Resources
Click here to view book

Mastering Bread : The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [a Baking Book].

2024-05-17T18:57:14Z

by Vetri, Marc.
Call Number 641.815
Publication Date 2020
Format: Electronic Resources
Click here to view book

Receipts of pastry & cookery : for the use of his scholars / Edward Kidder ; edited by David E. Schoonover.

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by Kidder, E. (Edward), 1665 or 1666-1739.
Call Number 641.5942 20
Publication Date 1993
Format: Electronic Resources
Click here to view

The pie and pastry bible / Rose Levy Beranbaum ; illustrations by Laura Hartman Maestro ; photographs by Gentl & Hyers.

2024-05-17T18:57:14Z

by Beranbaum, Rose Levy.
Call Number 641.865 BER
Publication Date 1998
Format: Books
Publisher description http://www.loc.gov/catdir/description/simon041/98042869.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0631/98042869-t.html

The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de Cocina, Pastelería, Vizcochería y Conservería.

2024-05-17T18:57:14Z

by Montiño, Francisco.
Call Number 641.5946
Publication Date 2023
Summary Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain's culinary history.
Format: Electronic Resources
Click here to view book

Sucré : the recipes / pastry chef: Philippe Andrieu ; photography: Sophie Tramier ; food styling: Christèle Ageorges ; translation: Kerrin Rousset.

2024-05-17T18:57:14Z

by Andrieu, Philippe, 1968-
Call Number 641.86 AND
Publication Date 2010
Format: Books

Pâtisserie gluten free : the art of French pastry: cookies, tarts, cakes and puff pastries / Patricia Austin ; foreword by Jeffrey Hamelman ; photography by Charlie Ritzo.

2024-05-17T18:57:14Z

by Austin, Patricia, (Pastry chef), author.
Call Number 641.5639311 AUS
Publication Date 2017
Summary "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten-free pastries using ingredients from nearby farms, local purveyors, and her own backyard-complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics. This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries. The book offers a wide range of recipes organized into the following chapters: Base Recipes Cookies in Hand Meringues Tarts-Rustic and Elegant Cakes for Quiet Time and Company Morning Pastries Puff Pastries Spoon Desserts The recipes skip the commonly used gluten free binders-xanthan gum and guar gum-that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten-free baking" "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard--complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics.This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten--European and classic French pastries.The recipes skip the commonly used gluten free binders--xanthan gum and guar gum--that are known to be of digestive sensitivity for many individuals"--
Format: Books

The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.

2024-05-17T18:57:14Z

by Choate, Judith.
Call Number 641.865 CHO
Publication Date 2009
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2009006902-d.html

21st c : the new generation in pastry / editorial direction Claudia Bellido Soler, Javi Antoja de la Rosa.

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by Bellido Soler, Claudia.
Call Number 641.86 TWE
Publication Date 2003
Summary "The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.
Format: Books

French pastry at the Ritz Paris / François Perret ; foreword Michel Troisgros ; photography Bernhard Winkelmann ; translation from French Wendy Sweetser.

2024-05-17T18:57:14Z

by Perret, François, author.
Call Number 641.8650944 PER
Publication Date 2020
Summary Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetiser (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes 60 recipes of various levels of difficulty.
Format: Books

The Complete Confectioner, Pastry-Cook, and Baker : Plain and Practical Directions for Making Confectionary and Pastry and for Baking.

2024-05-17T18:57:14Z

by Parkinson, Eleanor.
Call Number 641.86
Publication Date 2013
Format: Electronic Resources
Click here to view book

Dessert fourplay : sweet quartets from a four-star pastry chef / Johnny Iuzzini and Roy Finamore ; photographs by Gregor Halenda.

2024-05-17T18:57:14Z

by Iuzzini, Johnny.
Call Number 641.86 IUZ
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html Table of contents only http://www.loc.gov/catdir/toc/ecip089/2008002912.html

Bake It, Don't Fake It! : A Pastry Chef Shares Her Secrets for Impressive (And Easy) From-Scratch Desserts.

2024-05-17T18:57:14Z

by Bertinetti, Heather.
Call Number 641.86
Publication Date 2013
Format: Electronic Resources
Click here to view book

The Little French Bakery Cookbook : Sweet and Savory Recipes and Tales from a Pastry Chef and Her Cooking School.

2024-05-17T18:57:14Z

by Holding, Susan.
Call Number 641.3002373
Publication Date 2014
Summary What if your hobby turned into attending pastry school in Paris--and a surprising career change? For Susan Holding, that's exactly what happened. Susan was a nurse turned road warrior teaching medical professionals to use computer software. But on the weekends, her hobby was baking--usually while dreaming about mastering French pastry. While searching for a New England baking course, she mistakenly received information about Le Cordon Bleu's pastry program in Paris. After careful consideration of the program and completing the application process, she was accepted, and off to Paris she went. Within a year she graduated with honors, left her nursing career, and opened her own bakery and cooking school, the Little French Bakery, in Wisconsin. The Little French Bakery Cookbook takes us through Susan's stories of success and mishap during her days at pastry school in France. These charming stories are interwoven between one hundred recipes that she has mastered since her days at school. Readers will find recipes both savory and sweet, with delicious flavors that will take them on their own trip to the City of Light. Enjoy such recipes as: * Kitchen sink cookies * Tarte aux Pommes * Onion soup * Boeuf Bourguignon * Oven roasted brussels sprouts and cauliflower While French cuisine can seem intimidating, Susan provides equipment lists, and her own hints and tips to aid readers in becoming the master of their kitchen. Find step-by-step photos to create seemingly difficult pastries at home. Whether new to baking or comfortable in the kitchen, everyone will find something new in The Little French Bakery Cookbook. Embark on your own culinary adventure and taste the delights of Paris! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
Click here to view book

Lambeth method of cake decoration and practical pastries ... : for the progressive baker - confectioner - pastry cook - and cake decorator / by .

2024-05-17T18:57:14Z

by Lambeth, Joseph A.
Call Number ARC STA 641.8653 LAM
Publication Date 1934
Format: Books

The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky ; Laura Halpin Rinsky.

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by Rinsky, Glenn.
Call Number 641.865 RIN
Publication Date 2009 2008
Summary "Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource ... until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources." "With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pasty, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007038112-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html

Perfect pastry : the fine art of pastry-making made easy with 75 step-by-step recipes and 400 photographs / Catherine Atkinson

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by Atkinson, Catherine.
Call Number 641.865 ATK
Publication Date 2011
Format: Books

The making of a pastry chef : recipes and inspiration from America's best pastry chefs / Andrew MacLauchlan ; photography by Scott Vlaun.

2024-05-17T18:57:14Z

by MacLauchlan, Andrew.
Call Number 641.865 MAC
Publication Date 1999
Format: Books

A Jewish Baker's Pastry Secrets : Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More.

2024-05-17T18:57:14Z

by Greenstein, George.
Call Number 641.865
Publication Date 2015
Format: Electronic Resources
Click here to view book

The Pastry Chef's Apprentice : An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters.

2024-05-17T18:57:14Z

by Stamm, Mitch.
Call Number 641.865
Publication Date 2011
Summary In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.
Format: Electronic Resources
Click here to view book

Creative eclairs [electronic resource] : over 30 fabulous flavours and easy cake decorating ideas for eclairs and other choux pastry creations / Ruth Clemens.

2024-05-17T18:57:14Z

by Clemens, Ruth.
Call Number 641.8653 CLE
Publication Date 2014
Summary Over 30 baking and cake decorating projects for the latest hot trend in baking, straight from the patisseries of Paris - Eclairs! Choux pastry is often thought of as difficult to make and perfect, but in fact it's the easiest pastry you'll ever make! It's extremely rewarding watching the magic puff that happens inside the oven and it's really easy if you follow the basic rules. Choux pastry is so versatile it can play host to a million different fillings, toppings, shapes and decorations and is equally delicious munched straight off the cooling rack! This beginner-friendly book contains all
Format: Electronic Resources
Click here to view book

The pastry chef's apprentice : an insider's guide to creating and baking sweet confections and pastries, taught by the masters / Mitch Stamm.

2024-05-17T18:57:14Z

by Stamm, Mitch.
Call Number 641.865 STA
Publication Date 2011
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1111/2011016873-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011016873-d.html

Lambeth method of cake decoration and practical pastries : published expressly for the progressive baker, confectioner, pastry cook and cake decorator / by Joseph A. Lambeth.

2024-05-17T18:57:14Z

by Lambeth, Joseph A.
Call Number 641.8653 LAM
Publication Date 1980
Format: Books

Bake like a French pastry chef : delectable cakes, perfect tarts, flaky croissants, and more / Michel de Rovira and Augustin Paluel-Marmont and the tribe.

2024-05-17T18:57:14Z

by Rovira, Michel de, author.
Call Number 641.865 ROV
Publication Date 2018
Format: Books

Pastry-making and confectionery : including cakes, buns, fancy biscuits, sweetmeats, icing and piping, etc. / by Emile Hérisse ; ... many new recipes added by C. Herman Senn.

2024-05-17T18:57:14Z

by Hérisse, Emile.
Call Number ARC STA 641.865 HER
Publication Date 1999 1998 1997 1996 1995
Format: Books

Recipes, secret, selected, practical, original : comprising the home doctor, invalid cookery, cakes, pastry etc., household recipes, toilet secrets, beverages, confectionery, etc., etc. / compiled by the Wardmaster.

2024-05-17T18:57:14Z

by Holmes, Thomas James (The Wardmaster)
Call Number ARC 641.5 HOL
Publication Date 1924
Format: Books

On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky ... [et al.] ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

2024-05-17T18:57:14Z

by Labensky, Sarah R.
Call Number 641.815 ONB
Publication Date 2005
Format: Books

Professional French pastry series volume 1 : Doughs, batters and meringues / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

2024-05-17T18:57:14Z

by Bilheux, Roland, 1944-
Call Number 641.8650944 BIL
Publication Date 1988
Format: Books

Professional French pastry series volume 2 : Creams, confections, and finished desserts / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

2024-05-17T18:57:14Z

by Bilheux, Roland, 1944-
Call Number 641.8650944 BIL
Publication Date 1988
Format: Books

Professional French pastry series volume 3 : Petits fours, chocolate, frozen desserts, and sugar work / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

2024-05-17T18:57:14Z

by Bilheux, Roland, 1944-
Call Number 641.8650944 BIL
Publication Date 1988
Format: Books

Professional French pastry series volume 4 : Decorations, borders and letters, marzipan, and modern desserts / by Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

2024-05-17T18:57:14Z

by Bilheux, Roland, 1944-
Call Number 641.8650944 BIL
Publication Date 1988
Format: Books

The professional caterer series volume 1 : pastry hors d'oeuvres, mini-sandwiches, canapes, assorted snacks, hot hors d'oeuvres, cold brochettes, centrepieces for buffets / by Denis Ruffel; assisted by Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet; translated by Anne Sterling

2024-05-17T18:57:14Z

by Ruffel, Denis
Call Number 641.57 RUF (UNIT)1
Publication Date 1990
Format: Books

Myra's cookery book : being a new and practical method of learning cookery, and working out well-tried recipes, together with clear instructions in the arts of baking, roasting, larding, boiling, frying, glazing, broiling, stewing, preserving, braising, steaming, picking, as well as the proper ways of making pastry, creams, savouries, puddings, custards, cakes, moulds, sauces, compôtes, jellies, forcemeats, omelets [sic].

2024-05-17T18:57:14Z

by Myra
Call Number ARC 641.5 MYR
Publication Date 1889
Format: Books

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.

2024-05-17T18:57:14Z

by Bellouet, G. J. (Gérard Joël), author.
Call Number 641.8650944 BEL
Publication Date 2001
Format: Regular print

Dessert professional

2024-05-17T18:57:14Z

Call Number PER 641.86 DES
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

So Good: the magazine of haute patisserie

2024-05-17T18:57:14Z

Call Number PER 641.86 SOG ISSUE 3 JAN 2010
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Swiss dessert pastries

2024-05-17T18:57:14Z

by Sillman, K.
Call Number ARC 641.865 SIL
Publication Date 1949
Format: Books

Tarts : 40 superb recipes for sweet and savoury tarts.

2024-05-17T18:57:14Z

Call Number 641.8652 TAR
Publication Date 2008
Format: Books

Dessert cuisine / Oriol Balaguer.

2024-05-17T18:57:14Z

by Balaguer, Oriol.
Call Number 641.865 BAL
Publication Date 2002
Format: Books

Patisserie

2024-05-17T18:57:14Z

by Time-Life Books
Call Number 641.865 TIM
Publication Date 1982
Format: Books

Patisserie / L. J. Hanneman

2024-05-17T18:57:14Z

by Hanneman, L.J.
Call Number 641.865 HAN
Publication Date 1993
Format: Books

Teatime cookery / Phyllis Powell.

2024-05-17T18:57:14Z

by Powell, Phyllis
Call Number ARC 641.865 POW
Publication Date 1973
Format: Books

Patisserie

2024-05-17T18:57:14Z

by Hanneman, L.J.
Call Number 641.865 HAN
Publication Date 1971
Format: Books

The new bun cookery book 1975 : our old favourites

2024-05-17T18:57:14Z

Call Number ARC COM 641.8654 NEW
Publication Date 1975
Format: Books

Basic pastrywork techniques

2024-05-17T18:57:14Z

by Nicolello, L.G.
Call Number 641.865 NIC
Publication Date 1984
Format: Books

McAlpin's Test Kitchen recipes : a guide to better baking.

2024-05-17T18:57:14Z

Call Number ARC ADV 641.865 MCA
Publication Date 1959 1958 1957 1956 1955
Format: Books

French tarts / by Jo Gosling.

2024-05-17T18:57:14Z

by Gosling, Jo
Call Number 641.865 GOS
Publication Date 1985
Format: Books

Patisserie of Italy

2024-05-17T18:57:14Z

by Wright, Jeni
Call Number 641.865 WRI
Publication Date 1988
Format: Books

Cakes and pastries formulas

2024-05-17T18:57:14Z

by Dunwoody Industrial Institute Baking Dept.
Call Number ARC 664.753 CAK
Publication Date 1982
Format: Books

Pretty pâtisserie / Makiko Searle.

2024-05-17T18:57:14Z

by Searle, Makiko, author.
Call Number 641.865 SEA
Publication Date 2015
Format: Books

Anne's perfect piebook

2024-05-17T18:57:14Z

by Marshall, Anne
Call Number 641.865 MAR
Publication Date 1979
Format: Books

The pie book : 419 recipes

2024-05-17T18:57:14Z

by De Gouy, Louis P.
Call Number 641.865 DEG
Publication Date 1974
Format: Books

The "Antelope" book for craftsmen : containing over 100 practical baking recipes.

2024-05-17T18:57:14Z

Call Number ARC 664.752 ANT
Publication Date 1959 1958 1957 1956 1955
Format: Books

Tart tatins / recipes by Catherine Quévremont ; photographs by Deirdre Rooney.

2024-05-17T18:57:14Z

by Quévremont, Catherine
Call Number 641.8652 QUE
Publication Date 2004
Format: Books

Basic pastrywork techniques / L.G. Nicolello, J. Dinsdale.

2024-05-17T18:57:14Z

by Nicolello, L.G.
Call Number ARC 641.865 NIC
Publication Date 1991
Format: Books

Complete pastrywork techniques / I. Nicolello ; foreward by Emile Lefebvre.

2024-05-17T18:57:14Z

by Nicolello, I. (Ildo)
Call Number 641.865 NIC
Publication Date 1991
Format: Books

Pilot recipe book : containing 100 trade recipes of proved merit.

2024-05-17T18:57:14Z

by Marrickville Margarine Pty. Ltd.
Call Number ARC 641.865 PIL
Publication Date 1937
Format: Books

Complete pastrywork techniques / I Nicolello; foreword by Emile Lefebvre

2024-05-17T18:57:14Z

by Nicolello, I. (Ildo)
Call Number 641.865 NIC
Publication Date 1991
Format: Books

The Roux brothers on patisserie / Michel and Albert Roux

2024-05-17T18:57:14Z

by Roux, Michel, 1941-
Call Number 641.865 ROU
Publication Date 1986
Format: Books

Great cakes & pastries / Christian Teubner, Jacques Charrette, Hannelore Blohm.

2024-05-17T18:57:14Z

by Teubner, Christian.
Call Number ARC 641.865 TEU
Publication Date 1989 1985
Format: Books

Lighter Than Air - Cream Puffs

2024-05-17T18:57:14Z

by Kanopy (Firm)
Call Number 641.856 LIG
Publication Date 2015 2012
Format: Video recording
Click here to watch

Fresh ways with patisserie / by the editors of Time-Life books

2024-05-17T18:57:14Z

by Time-Life Books
Call Number 641.865 FRE
Publication Date 1988
Format: Books

Pâtisserie and baking foundations / the chefs of Le Cordon Bleu.

2024-05-17T18:57:14Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 COR
Publication Date 2012
Format: Books

Modern éclairs : and other sweet and savory puffs / Jenny McCoy ; Photography by Pernille Loof.

2024-05-17T18:57:14Z

by McCoy, Jenny, author.
Call Number 641.865 MCC
Publication Date 2016
Format: Books

The art of the tart / Tamasin Day-Lewis ; photography by David Loftus.

2024-05-17T18:57:14Z

by Day-Lewis, Tamasin
Call Number 641.8652 DAY
Publication Date 2000
Format: Books

McAlpin's Test Kitchen recipes : a guide to better baking.

2024-05-17T18:57:14Z

by J. McAlpin & Sons
Call Number ARC ADV 641.865 MCA
Publication Date 1969 1968 1967 1966 1965
Format: Books

Pilot v-cake margarine : anglo-American high ratio recipes/ by Marrickville Margarine Pty. Ltd.

2024-05-17T18:57:14Z

by Marrickville Margarine Pty. Ltd.
Call Number ARC ADV 641.856 PIL
Format: Books

Pilot recipe book/ compiled by the Technical Department of the Manufacturers of Pilot Margarine.

2024-05-17T18:57:14Z

by Marrickville Margarine Pty. Ltd.
Call Number ARC STA 641.865 PIL
Publication Date 1937
Format: Books

Le livre de recettes d'un compagnon du tour de France. 1. Pâtisserie française/ Yves Thuries.

2024-05-17T18:57:14Z

by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1980
Format: Books

Choosing Flexipan : 90 recipes for the "artisan" / Demarle ; translation from the French by Rebecca Reid.

2024-05-17T18:57:14Z

by Demarle (Firm)
Call Number ARC 641.865 CHO
Publication Date 2005
Format: Books

The complete pies and tarts cookbook / Family Circle ; edited by Jane Price.

2024-05-17T18:57:14Z

by Family Circle (Sydney, N.S.W.)
Call Number 641.8652 COM
Publication Date 2002
Format: Books

Sunset pies & pastries : step-by-step techniques / by the editors of Sunset books and Sunset magazine.

2024-05-17T18:57:14Z

by Sunset Books
Call Number ARC PER 641.865 SUN
Publication Date 1985
Format: Books

Pastries and breads : the baking recipes you must have / Series editor Jane Price.

2024-05-17T18:57:14Z

by Price, Jane (Jane Paula Wynn)
Call Number 641.71 PRI
Publication Date 2007
Format: Books

Pastries and puffs / food director, Pamela Clark.

2024-05-17T18:57:14Z

by Clark, Pamela.
Call Number 641.865 PAS
Publication Date 2012
Summary A beautiful little hardback book all about puffs, pastries and little cakes. There are irresistible cream puffs, clairs and mini croquembouche with step-by-step photographs to show you how to make them -- they are much easier than they look!
Format: Books

Grand finales : the art of the plated dessert / Tish Boyle and Timothy Moriarty ; preface by Michael Schneider.

2024-05-17T18:57:14Z

by Boyle, Tish.
Call Number 641.86 BOY
Publication Date 1997
Format: Books

Pilot tested recipes / compiled by the Technical Department of the manufacturers of the finest baking fat money can buy.

2024-05-17T18:57:14Z

by Marrickville Margarine Pty. Ltd. Technical Dept.
Call Number ARC 641.865 PIL
Publication Date 1947
Format: Books

Le livre de recettes d'un compagnon du tour de France. 2. Glaces, petit fours glacés, chocolats et confiserie / Yves Thuries.

2024-05-17T18:57:14Z

by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1982 1980
Format: Books

Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolate, confectionery & desserts / Aaron Maree

2024-05-17T18:57:14Z

by Maree, Aaron
Call Number 641.865 MAR
Publication Date 1994
Format: Books

Pies and Tarts : For All Seasons.

2024-05-17T18:57:14Z

by Rigg, Annie. author.
Call Number 641.8652 RIG
Publication Date 2018
Summary Your one-stop guide to sweet and savoury pies and tarts for every season and every occasion.
Format: Electronic Resources
Click here to view book

Premier patisserie [digital videorecording].

2024-05-17T18:57:14Z

by Desgranges, Alain.
Call Number DVD 641.865 PRE
Publication Date 2004
Summary Chef Patissier and dedicated teacher Alain Desgranges shares his love of fine French patisserie. In this program he shows the techniques and skills of making exquisite patisserie.
Format: Other

Le livre de recettes d'un compagnon du tour de France. 3. La Nouvelle pâtisserie, les pièces montées, le travail du sucre / Yves Thuries.

2024-05-17T18:57:14Z

by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1979
Format: Books

Tarts with tops on ; or, How to make the perfect pie / Tamasin Day-Lewis ; photography by David Loftus.

2024-05-17T18:57:14Z

by Day-Lewis, Tamasin.
Call Number 641.8652 DAY
Publication Date 2003
Format: Books

Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; created by Michael Schneider ; photography by John Uher.

2024-05-17T18:57:14Z

by Boyle, Tish.
Call Number 641.86 GRA
Publication Date 1997
Format: Books

Australian practical pastrycook's guide

2024-05-17T18:57:14Z

by Goeby, H.B.
Call Number ARC 641.8653 GOE
Publication Date 1999 1998 1997 1996 1995
Format: Books

Secrets of Eclairs.

2024-05-17T18:57:14Z

by Magnier-Moreno, Marianne.
Call Number 641.8659
Publication Date 2012
Summary A gorgeous, gift-sized cookbook featuring recipes for both basic and more indulgent eclairs as well as technique and equipment hints and tips.
Format: Electronic Resources
Click here to view book

Tried and tested tarts / originally prepared by the Sandgate Womens Fellowship of the Bible Society in Australia, Queensland.

2024-05-17T18:57:14Z

by Bible Society in Australia (Queensland). Sandgate Womens Fellowship
Call Number ARC COM 641.599431 TRI
Publication Date 1979 1978 1977 1976 1975
Format: Books

MoVida : Desserts and Pastries.

2024-05-17T18:57:14Z

by Camorra, Frank.
Call Number 641.5946
Publication Date 2007
Summary Dessert and pastry recipes from the award-winning, classic Spanish cookbook full of culinary information, ingredient details and stories.
Format: Electronic Resources
Click here to view book

I Love Macarons.

2024-05-17T18:57:14Z

by Ogita, Hisako.
Call Number 641.8659
Publication Date 2009
Format: Electronic Resources
Click here to view book

Japanese Patisserie : Exploring the beautiful and delicious fusion of East meets West / James Campbell ; photography by Mowie Kay.

2024-05-17T18:57:14Z

by Campbell, James, author.
Call Number 641.8650952 CAM
Publication Date 2017
Format: Electronic Resources
Click here to view book

Beatrix bakes / Natalie Paull.

2024-05-17T18:57:14Z

by Paull, Natalie, author.
Call Number 641.815 PAU
Publication Date 2020
Summary This book embraces the unparalleled joys of baking seasonally and creatively. It invites you to choose your own adventure with unique features that inspire you to mix-and-match and create magic out of even the worst baking fails and to celebrate indulgence, slowing down and being in the (sweetest) moment. Nat Paull's recipes are inspired by classics the world over, but they are irreverent too, and in this book she delights in showing readers that once they get the foundations right the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket ). The pages are filled with authentic photography that works as a stunning visual endorsement of Natalie's favorite treats. The recipes are divided across ten chapters: Crusts, Doughs, Pastries & Crusts; Tarts, Pies, A Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches. Peppered throughout are infographics, offering readers a visual (pie chart) guide to following their baking hearts.
Format: Books

Making dough : recipes and ratios for perfect pastries / Russell Van Kraayenburg.

2024-05-17T18:57:14Z

by Van Kraayenburg, Russell
Call Number 641.865 VAN
Publication Date 2015
Summary Pastry baking is one half creativity, one half science and one half old-fashioned know-how. If that seems confusing, don't worry: 'Making Dough' makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes and step-by-step instructions for home cooks, every type of dough from puff pastry to short crust is demystified, deconstructed - and delicious!
Format: Books

The complete patissier / written and illustrated by E.J. Kollist.

2024-05-17T18:57:14Z

by Kollist, E. J. (Ernest Johannes)
Call Number ARC KLI 641.865 KOL
Publication Date 1999 1998 1997 1996 1995
Format: Books

Patisserie [electronic resource] / L. J. Hanneman.

2024-05-17T18:57:14Z

by Hanneman, Leonard J.
Call Number 641.865 HAN
Publication Date 2013
Summary This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demons
Format: Electronic Resources
Click here to view book

Bitter Almonds : Recollections and Recipes from a Sicilian Girlhood.

2024-05-17T18:57:14Z

by Simeti, Mary Taylor.
Call Number 641.64549999999997
Publication Date 2015
Format: Electronic Resources
Click here to view book

Grand finales : a neoclassic view of plated desserts / [compiled] by Tish Boyle and Timothy Moriarty , editors of chocolatier magazine ; photography by John Uher.

2024-05-17T18:57:14Z

by Boyle, Tish.
Call Number 641.86 GRA
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/98050537.html Publisher description http://www.loc.gov/catdir/description/wiley032/98050537.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98050537.html

Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.

2024-05-17T18:57:14Z

by Boyle, Tish.
Call Number ARC 641.86 BOY
Publication Date 1997
Summary Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.
Format: Books

The Zumbo files : unlocking the secrets of a master pâtisserie / Adriano Zumbo ; photography by Brett Stevens.

2024-05-17T18:57:14Z

by Zumbo, Adriano, author.
Call Number 641.86 ZUM
Publication Date 2015
Summary Adriano Zumbo invites us into his world of patisserie to share his incredible recipes for chouxmacas, petits gateaux, savoury specialties, zonuts and zumbarons. Each chapter delves into a delicious genre of patisserie. Recipes explore and experiment with unique flavour combinations, exciting textures and bold colours - providing a rare glimpse into the creative mind of the patissier critics have deemed the Sweet Assassin. The Zumbo Files also includes step-by-step instructions for the basic recipe of each patisserie style, with stunning recipe variations to create a multitude of irresistible delights . The chapter on petits gateaux features some of the most incredible creations - including the famed V8 Diesel, an incredible eight-layered confection of rich chocolate - to really put your patisserie skills to the test. The colours are bright, the flavours unexpected, and the experience of recreating these quirky Zumbo recipes a complete delight. His mission is to caramelise the nation, and with this his third book, he is certainly on his way.
Format: Books

The patissier's art : professional breads, cakes, pies, pastries, and puddings / George Karousos, Bradley J. Ware, Theodore H. Karousos.

2024-05-17T18:57:14Z

by Karousos, George, 1944-
Call Number 641.86 KAR
Publication Date 1994
Summary 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: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/93040222.html Publisher description http://www.loc.gov/catdir/enhancements/fy0707/93040222-d.html

Paris, My Sweet : A Year in the City of Light (and Dark Chocolate).

2024-05-17T18:57:14Z

by Thomas, Amy.
Call Number 641.8650944361
Publication Date 2012
Summary "From the New York cupcake wars to the perfect Parisian macaron, Thomas's passion is palpable, her sweet tooth, unstoppable."-Elizabeth Bard, bestselling author of Lunch in Paris Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie in a sea of pristine macarons. PARIS, MY SWEET explores how the search for happiness can be as fleeting as a salted caramel souffle's rise, as intensely satisfying as molten chocolate cake, and about how the life you're meant to live doesn't always taste like the one you envisioned. Part love letter to Paris, part love letter to New York, and total devotion to all things sweet, PARIS, MY SWEET is a treasure map for anyone with a hunger for life. "Like a tasty Parisian bonbon, this book is filled with sweet surprises."-David Lebovitz, New York Times bestselling author of The Sweet Life in Paris "Amy Thomas seduces us in the same manner that Paris seduced her -one exquisite morsel at a time."-Nichole Robertson, author of Paris in Color.
Format: Electronic Resources
Click here to view book

Mon cher éclair : and other beautiful pastries, including cream puffs, profiteroles, and gougères / Charity Ferreira ; photographs by Joseph De Leo.

2024-05-17T18:57:14Z

by Ferreira, Charity
Call Number 641.865 FER
Publication Date 2016
Summary Taking the love of French pastries into the kitchen, Mon Cher Eclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pate a choux dough and use it to make beautiful eclairs with modern flavor combinations such as butterscotch-bourbon or Meyer lemon cream. The dough is also the base for an array of profiteroles and cream puffs, which make great appetizers and desserts. With more than 40 recipes ranging from traditional to trendy, savory to sweet, rustic to artistic, this small cookbook will make home cooks look like a very big deal.
Format: Books

Siete.

2024-05-17T18:57:14Z

Call Number 641.8650946 SIE
Publication Date 2009
Format: Books

Pies, tarts and puddings.

2024-05-17T18:57:14Z

Call Number 641.8652 PIE
Publication Date 2012
Format: Books

Sweets and desserts handbook

2024-05-17T18:57:14Z

by Victoria Limited.
Call Number ARC 641.86 SWE
Format: Books

Pastrywork and confectionery handbook

2024-05-17T18:57:14Z

by Sutherland, Douglas
Call Number 641.865 SUT
Publication Date 1985
Format: Books

The new baking / Caroline Liddell.

2024-05-17T18:57:14Z

by Liddell, Caroline
Call Number 641.81 LID
Publication Date 1988
Format: Books

Cakes and puddings / Bee Nilson

2024-05-17T18:57:14Z

by Nilson, Bee
Call Number 641.86 NIL
Publication Date 1971
Format: Books

Cakes, cookies and pastries.

2024-05-17T18:57:14Z

by Waldo, Myra.
Call Number ARC 641.865 WAL
Publication Date 1962
Format: Books

The cook's book : patisserie / Loretta Sartori.

2024-05-17T18:57:14Z

by Sartori, Loretta.
Call Number 641.86 SAR
Publication Date 2004
Format: Books

Creative compositions for cakes and patisserie / Andreas Heil.

2024-05-17T18:57:14Z

by Heil, Andreas
Call Number ARC 641.865 HEI
Publication Date 2003
Format: Books

500 recipes for bread and scones / Marguerite Patten

2024-05-17T18:57:14Z

by Patten, Marguerite
Call Number 641.815 PAT
Publication Date 1965
Format: Books

Margaret Fulton's Book of home baking.

2024-05-17T18:57:14Z

by Handslip, Carole.
Call Number ARC 641.865 HAN
Publication Date 1984 1980
Format: Books

So good ... recipes : all the recipes from so good .. magazine (#1 to#8) in one unique volume.

2024-05-17T18:57:14Z

Call Number 641.86 SO
Publication Date 2013
Format: Other

So good ... recipes 2 : All the recipes from So good.. magazine (#9 to #16) in one unique volume.

2024-05-17T18:57:14Z

Call Number 641.86 SO
Publication Date 2013
Format: Books

So good ... recipes 3 : [All the recipes from So good.. magazine (#17 to #4) in one unique volume].

2024-05-17T18:57:14Z

Call Number 641.86 SO
Publication Date 2013
Format: Books

The Australasian bakers, pastrycooks' and confectioners' hand book : a comprehensive collection of reliable recipes with complete directions for modern methods of manufacture under Australasian conditions, with scores of useful suggestions : 840 recipes of outstanding value / compiled by Frank B. Withers.

2024-05-17T18:57:14Z

by Withers, Frank B. (Frank Blackmore)
Call Number ARC STA 641.51 AUS
Publication Date 1950 1949 1948 1947 1946
Format: Books

Tendance croquembouche / Stephane Glacier, Jean-Philippe Walser

2024-05-17T18:57:14Z

by Glacier, Stephane, 1970-
Call Number 641.8659 GLA
Publication Date 2009
Format: Books

Paco Torreblanca 2 / Paco Torreblanca ; translated by Just! English.

2024-05-17T18:57:14Z

by Torreblanca, Paco.
Call Number 641.86 TOR
Publication Date 2006
Format: Books

Lambeth supplement to cake decoration and practical pastries / by Joseph A. Lambeth

2024-05-17T18:57:14Z

by Lambeth, Joseph A.
Call Number ARC 641.8653 LAM
Publication Date 1936
Format: Books

Grand livre de cuisine : Alain Ducasse's desserts and pastries / Frédéric Robert.

2024-05-17T18:57:14Z

by Robert, Frédéric.
Call Number 641.86 ROB
Publication Date 2002
Format: Books

Cakes, pastries and desserts : tradition and evolution according to the Etoile.

2024-05-17T18:57:14Z

by Istituto Superiore Arti Culinarie Etoile (Venice, Italy)
Call Number 641.865 CAK
Publication Date 1996
Format: Books

Paco Torreblanca : [the book Espan?ol-English] / Paco Torreblanca ; translated by Just! English.

2024-05-17T18:57:14Z

by Torreblanca, Paco.
Call Number 641.86 TOR
Publication Date 2003
Format: Books

The Red Cross tried & true cookery book. Volume 1.

2024-05-17T18:57:14Z

by Australian Red Cross Society. New South Wales Division.
Call Number ARC 641.8653 RED
Publication Date 1983
Format: Books

La pâtisserie : grands classiques et créations = Pastrymaking :classics and creations / Lenôtre, Ecole, translated by Rebecca Reid.

2024-05-17T18:57:14Z

by Ecole Lenôtre.
Call Number 641.865 LEN
Publication Date 2006
Format: Books

McDougall's Cookery Book/ issued by the proprietors of McDougall's self-raising flour.

2024-05-17T18:57:14Z

by McDougalls Ltd.
Call Number ARC ADV 641.865 MCD
Publication Date 1959 1958 1957 1956 1955
Format: Books

Pastries, cakes and desserts : tradition and evolution according to the Etoile / Istituto Superiore Arti Culinarie Etoile.

2024-05-17T18:57:14Z

by Istituto Superiore Arti Culinarie Etoile (Italy)
Call Number 641.86 IST
Publication Date 1998 1996
Format: Regular print

EOI bakery tested recipes / prepared by Technical Service Department, Edible Oil Industries Pty Ltd.

2024-05-17T18:57:14Z

by Edible Oil Industries Technical Service Department.
Call Number ARC 641.865 EOI
Publication Date 1959 1958 1957 1956 1955
Format: Books

Lenôtre's desserts and pastries / Gaston Lenôtre ; rev. and adapted by Philip and Mary Hyman.

2024-05-17T18:57:14Z

by Lenôtre, Gaston.
Call Number 641.865 LEN
Publication Date 1977
Format: Books

Lambeth method of cake decoration and practical pastries / by Joseph A. Lambeth ; with a foreword by John J.N. Mackman.

2024-05-17T18:57:14Z

by Lambeth, Joseph A.
Call Number ARC 641.8653 LAM
Publication Date 1937
Format: Books

Lambeth method of cake decoration and practical pastries / by Joseph A. Lambeth ; with a foreword by John J.N. Mackman.

2024-05-17T18:57:14Z

by Lambeth, Joseph A.
Call Number ARC 641.8653 LAM
Publication Date 1936
Format: Books

Artisan patisserie for the home baker / Avner Laskin ; [photography by Danya Weiner].

2024-05-17T18:57:14Z

by Laskin, Avner
Call Number 641.865094 LAS
Publication Date 2006
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0660/2006047510-d.html

What to give them : now more than ever...me for McDougall's/ issued by the proprietors of McDougall's self-raising flour.

2024-05-17T18:57:14Z

by McDougalls Ltd.
Call Number ARC ADV 641.865 WHA
Publication Date 1959 1958 1957 1956 1955
Format: Books

Swiss bakery and confectionery : principal part of a new Swiss manual of the baking and confectionery craft... / translated and edited by Walter Bachmann.

2024-05-17T18:57:14Z

by Bachmann, Walter
Call Number ARC STA 641.815 SWI
Publication Date 1949
Format: Books

Das grosse Buch der Kuchen und Torten : Patisserie vom Brioche bis zur Festtagstorte / Christian Teubner ... [et al.]; Redaktion und Beiträge, Brunhilde Thauer, Barbara Horle ; Fotos, Christian Teubner ; Gestaltung, Wolfgang Steger.

2024-05-17T18:57:14Z

by Teubner, Christian.
Call Number ARC 641.865 TEU
Publication Date 1983
Format: Books

Food preparation skills : pastries and breads student work manual / prepared by the School of Catering and Nutrition Management; School Project Coordinator Sue Campbell

2024-05-17T18:57:14Z

by Campbell, Sue
Call Number 641.815 FOO
Publication Date 1990
Format: Books

Flour and stone / Nadine Ingram ; with photography by Alan Benson.

2024-05-17T18:57:14Z

by Ingram, Nadine, author.
Call Number 641.815 ING
Publication Date 2018
Summary Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you'll want to eat for the rest of your life.
Format: Books

Petite patisserie : 180 easy recipes for elegant French treats / Christophe Felder, Camille Lesecq ; photography Laurent Fau ; French to English translation Carmella Abramowitz Moreau.

2024-05-17T18:57:14Z

by Felder, Christophe, author.
Call Number 641.8650944 FEL
Publication Date 2020
Summary A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Format: Regular print

Pastries.

2024-05-17T18:57:14Z

Call Number 641.865 PAS
Publication Date 1998
Format: Books

Baking by hand : make the best artisanal breads and pastries better without a mixer / Andy & Jackie King, founders of A&J King Artisan Bakers.

2024-05-17T18:57:14Z

by King, Andy, 1961-, author.
Call Number 641.815 KIN
Publication Date 2013
Summary 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: Books
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

The bakers' manual / Joseph Amendola.

2024-05-17T18:57:14Z

by Amendola, Joseph.
Call Number ARC 641.815 AME
Publication Date 1993
Format: Books

Beautiful baking : enticing home bakes from breads to gateaux / consultant editor Carole Clements.

2024-05-17T18:57:14Z

Call Number 641.815 BEA
Publication Date 1994
Format: Books

Good Housekeeping's home-made sweets/ Good Housekeeping Institute

2024-05-17T18:57:14Z

by Good Housekeeping Institute (Great Britain)
Call Number ARC PER 641.8654 GOO
Publication Date 1950
Format: Books

Imperial digest.

2024-05-17T18:57:14Z

by Imperial Chemical Industries.
Call Number ARC ADV 641.865 IMP
Publication Date 1959 1958 1957 1956 1955
Format: Other

Great cakes and pastries / Christian Teubner; Jacques Charrette and Hannelor Blohm

2024-05-17T18:57:14Z

by Teubner, Christian
Call Number 641.8653 TEU
Publication Date 1985
Format: Books

The lost art of baking with yeast : delicious Hungarian cakes and pastries / by Baba Schwartz.

2024-05-17T18:57:14Z

by Schwartz, Baba.
Call Number 641.865 SCH
Publication Date 2003
Format: Books

A taste of browns / Greg Brown; photography by Mark Chew and Sally-Ann Balharrie

2024-05-17T18:57:14Z

by Brown, Greg, 1957-
Call Number 641.815 BRO
Publication Date 1995
Format: Books

Flour confectionery manufacture / C.A. Street

2024-05-17T18:57:14Z

by Street, C.A.
Call Number 664.7525 STR
Publication Date 1991
Format: Books

Posh Tarts : Over 70 Recipes, from Gorgeous Galettes to Perfect Pastries.

2024-05-17T18:57:14Z

by Spence, Phillippa.
Call Number 641.8652
Publication Date 2019
Format: Electronic Resources
Click here to view book

The baker's manual : 150 master formulas for baking / Joseph Amendola, Nicole Rees.

2024-05-17T18:57:14Z

by Amendola, Joseph.
Call Number 664.752 AME
Publication Date 2003
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley023/2002028882.html

Tartine : a classic revisited : 68 all-new recipes + 55 updated favorites / Elisabeth Prueitt + Chad Robertson ; foreword by Alice Waters ; photographs by Gentl + Hyers ; with editorial collaboration from Carolyn Nugent, Lynn Echeverria + Maria Zizka.

2024-05-17T18:57:14Z

by Prueitt, Elisabeth M., author.
Call Number 641.86 PRU
Publication Date 2019
Format: Books

Small Sweet Treats [electronic resource].

2024-05-17T18:57:14Z

by Henderson, Marguerite.
Call Number 641.86
Publication Date 2011
Summary <DIV>Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with Mascarpone, or Warm Espresso Cakes, all influenced by Marguerite's Italian heritage and New York upbringing.</div>
Format: Electronic Resources
Click here to view book

Cakes, cookies and pastries / Myra Waldo.

2024-05-17T18:57:14Z

by Waldo, Myra.
Call Number 641.865 WAL
Publication Date 1962
Format: Books

Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.

2024-05-17T18:57:14Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 PAT
Publication Date 2012
Format: Books

Swedish breads and pastries / Jan Hedh ; photography by Klas Andersson.

2024-05-17T18:57:14Z

by Hedh, Jan.
Call Number 641.815 HED
Publication Date 2010
Format: Books

The complete book of baking / photography by Ray Joyce.

2024-05-17T18:57:14Z

by Joyce, Ray, 1947-
Call Number 641.815 COM
Publication Date 1990 1984
Format: Books

Apprenez l'art des entremets de France / G.J. Bellouet, J.M. Perruchon.

2024-05-17T18:57:14Z

by Bellouet, G. J. (Gérard Joël)
Call Number ARC 641.860944 BEL
Publication Date 2003
Format: Books

Apprenez l'art des entremets de France / G.J. Bellouet, J.M. Perruchon.

2024-05-17T18:57:14Z

by Bellouet, G. J. (Gérard Joël)
Call Number 641.860944 BEL
Publication Date 2000
Format: Books

Butter Baked Goods : Nostalgic Recipes from a Little Neighborhood Bakery.

2024-05-17T18:57:14Z

by Daykin, Rosie.
Call Number 641.815
Publication Date 2013
Format: Electronic Resources
Click here to view book

Commercial confectionery : a practical guide for practical men/ by many expert contributors ; edited by A.C. Skeats.

2024-05-17T18:57:14Z

by Skeats, A.C.
Call Number ARC 641.865 SKE VOL. 1
Publication Date 1937
Format: Books

Top Pot Hand-Forged Doughnuts : Secrets and Recipes for the Home Baker.

2024-05-17T18:57:14Z

by Klebeck, Mark.
Call Number 641.815
Publication Date 2011
Format: Electronic Resources
Click here to view book

Desserts by Pierre Hermé / written by Dorie Greenspan ; photographs by Hartmut Kiefer.

2024-05-17T18:57:14Z

by Hermé, Pierre.
Call Number 641.860944 HER
Publication Date 1998
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html

Confections : exotic desserts from the French Caribbean.

2024-05-17T18:57:14Z

Call Number 641.865 CON
Publication Date 1999
Format: Books

The modern flour confectioner : wholesale and retail, containing a large collection of recipes for cheap cakes, biscuits, etc. ... to which are added recipes for dainties for the working-man's table / by Robert Wells.

2024-05-17T18:57:14Z

by Wells, Robert.
Call Number ARC 641.865 WEL
Publication Date 1891
Format: Books

The French baker / Jean Michel Raynaud.

2024-05-17T18:57:14Z

by Raynaud, Jean-Michel
Call Number 641.8650944 RAY
Publication Date 2015
Summary From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format: Books

The art of French baking / Ginette Mathiot.

2024-05-17T18:57:14Z

by Mathiot, Ginette, 1907-1998.
Call Number 641.865 MAT
Publication Date 2011
Summary From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format: Books

Tarts [electronic resource] : Traditional tarts bases and unique tarts bases

2024-05-17T18:57:14Z

by Chok, Jimmy.
Call Number 641.8
Publication Date 2011
Summary Tarts is a collection of 60 recipes for scrumptious sweet and savoury tarts. With easy-to-follow instructions on creating traditional and innovative bite-size treats, this cookbook written by chef Jimmy Chok makes it simple for food lovers to make and enjoy a whole spectrum of tarts at home, whether it is country-style short crust based tarts, buttery puff pastry tarts, creamy chocolate based dessert tarts, crisp filo tarts or healthy vegetable-based tarts. These include recipes for Mushroom Ragout Tarts, Grilled Capsicum Vol Au Vont, Eggs and Caviar in New Potato Shells, Fresh Fig Custard Tar
Format: Electronic Resources
Click here to view book

The pie project / by Phoebe Wood and Kirsten Jenkins.

2024-05-17T18:57:14Z

by Wood, Phoebe, author.
Call Number 641.8652 WOO
Publication Date 2016
Summary The Pie Project is a collection of 60 sweet pie recipes, in all their bubbling, fruity, caremelised, buttery glory. Pies are very forgiving desserts: spillages really are just an opportunity for more caremelisation and a mis-shapen pie just adds to the rustic feel! Readers are encouraged to use imperfect fruit, play around with lattice, design their own pastry top and bake the pies in whatever they have handy (some are cooked in skillets, or even enamel bowls). There are four chapters in this stunningly photographed book. The Hot Pies section features a Grape, Marscapone and Honey Skillet Pie; the Cheats' section features a Blueberry and Pear Cider Pie; the Hand Pies section features a Maple Syrup, Apple and Stem Ginger Pie; and the Cold Pies section features a Coconut Pie with Watermelon and Mint Sorbet. Delicious! All skill levels are catered for, as some pies are made with homemade pastry, others with bought. These methods sit alongside pies featuring biscuit bases, as well as bottomless pies. Phoebe and Kirsten are out to convince the world that pie really is a dish that should be enjoyed every day and The Pie Project is the collection to do it.
Format: Regular print

Pierre Herme pastries / photographs by Laurent Fau ; recipe text by Coco Jobard ; dessert histories by Eve-Marie Zizza-Lalu.

2024-05-17T18:57:14Z

by Herme, Pierre.
Call Number 641.865 HER
Publication Date 2011
Summary "Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Herme embraces this spirit of innovation in inspired recipes that follow the originals"--Dust jacket.
Format: Books

The 100 Best Vegan Baking Recipes : Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads.

2024-05-17T18:57:14Z

by Holechek Peters, Kris.
Call Number 641.5636
Publication Date 2009
Summary YOUR FAVORITE BAKED GOODS-AS DELICOIUS AS EVER Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: Easy-to-make recipes Classic baking tips and tricks Creamy frostings, icings and toppings Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author's own delectable creations: Boston Cream Pie The Ultimate Brownies Mixed Berry Pie French Toast Muffins Baked Chocolate-Glazed Donuts Pain Au Chocolat Baklava Bread Strawberry Lemonade Cheese Pie Sweet Cream Apple Streudel Black Forest Cake Herbed Pizza Dough Chocolate Chip Pecan Cookies.
Format: Electronic Resources
Click here to view book

Mezze : small plates to share : dips, salads, pastries, sweets / [Ghillie Basan ; photography by Jan Baldwin].

2024-05-17T18:57:14Z

by Basan, Ghillie, author.
Call Number 641.812 BAS
Publication Date 2015
Summary This book features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. An ancient tradition, mezze is the heart and soul of modern culinary life in Turkey and the Middle East. The word 'mezze' ('meze' in Turkey and 'mazza' in Syria and Lebanon) is thought to have derived from the Persian 'maza' meaning 'taste' or 'relish' which is exactly what is - something tasty - designed to be savoured with a glass of tea, wine or beer, a fruit sherbet, or a yogurt drink with the aim of pleasing the palate, not to fill the belly. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always utterly delicious. In this book, you'll discover such exciting recipes as Purple Carrots and Saffron Pears; Savoury Pastries filled with Feta and Herbs; Cinnamon-flavoured Meatballs; Aromatic Stuffed Mussels; Parsley and Bulgur Salad; Refreshing Cucumber Strips sprinkled with Salt; Pan-fried Halloumi dusted with Za'atar; and Velvety Yogurt and Sweet Helva - nothing quite beats the magic of mezze.
Format: Books

The ultimate book of party food : master the art of entertaining / Mélanie Dupuis, recipes and instructions ; photography by Pierre Javelle ; illustrations by Yannis Varoutsikos ; technical explanations by Anne Cazor.

2024-05-17T18:57:14Z

by Dupuis, Melanie, author.
Call Number 641.812 DUP
Publication Date 2018
Summary The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded off with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.
Format: Books

Paris patisseries : history, shops, recipes / photography by Christian Sarramon ; foreword by Pierre Herme.

2024-05-17T18:57:14Z

by Sarramon, Christian.
Call Number 641.865 PAR
Publication Date 2010
Summary An exquisitely photographed introduction to the great French tradition of baking, from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.
Format: Books

Baker : the best of international baking from Australian and New Zealand professionals / Dean Brettschneider and Lauraine Jacobs ; photographs by Kieran Scott.

2024-05-17T18:57:14Z

by Brettschneider, Dean.
Call Number 641.815 BRE
Publication Date 2001
Format: Books

Zumbo [videorecording].

2024-05-17T18:57:14Z

Call Number DVD 641.865 ZUM
Publication Date 2011
Summary Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.
Format: Other

Modern Jewish baker : challah, babka, bagels & more / Shannon Sarna.

2024-05-17T18:57:14Z

by Sarna, Shannon, author.
Call Number 641.81509676 SAR
Publication Date 2017
Summary Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics.
Format: Books

I Love Cinnamon Rolls!.

2024-05-17T18:57:14Z

by Fertig, Judith.
Call Number 641.815
Publication Date 2012
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!.
Format: Electronic Resources
Click here to view book

Poh bakes 100 greats / Poh Ling Yeow.

2024-05-17T18:57:14Z

by Yeow, Poh Ling, author.
Call Number 641.71 YEO
Publication Date 2017
Summary Poh first fell in love with food by learning to bake as a nine year old - she remembers vividly her mum showing her the art of folding flour into her first sponge cake 'just like so' and the skill in lining a tin meticulously. Now, years after Poh's meteoric rise to fame through MasterChef, and hosting her own television shows, Poh's Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women's Association. Here, she shares recipes for 100 of her favourite baked delights.
Format: Regular print

Cream of tartar recipe dex.

2024-05-17T18:57:14Z

by McAlpin, J.
Call Number ARC ADV 641.6714 CRE
Publication Date 1959 1958 1957 1956 1955
Format: Books

Betty Crocker Chocolate Treats [electronic resource] : Wiley Selects

2024-05-17T18:57:14Z

by Editors, Betty Crocker.
Call Number 641.71
Publication Date 2011
Summary Decadent chocolate delights from Betty Crocker! Nothing satisfies a serious sweet tooth like chocolate! Whether it's in a cookie, a brownie or a cake, chocolate makes every dessert a cause for celebration. Now Betty Crocker gives you recipes for chocolate treats of every type and stripe-from gooey cookies to melty molten cakes to fun and fancy truffles. For special occasions and everyday desserts alike, Betty Crocker shows you how to put a smile on every chocolate lover's face! For more great ideas visit bettycrocker.com
Format: Electronic Resources
Click here to view book

Knead : expert breads, baguettes, pretzels, brioche, pastries, pizza, pastas, pies / Carol Tennant.

2024-05-17T18:57:14Z

by Tennant, Carol.
Call Number ARC 641.815 TEN
Publication Date 2001
Format: Books

Poilâne : the secrets of the world-famous bread bakery / Apollonia Poilâne ; foreword by Alice Waters ; photographs by Philippe Vaurès Santamaria.

2024-05-17T18:57:14Z

by Poilâne, Apollonia, author.
Call Number 641.815 POI
Publication Date 2019
Summary "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: Books

The cook and baker / Cherie Bevan, Tass Tauroa.

2024-05-17T18:57:14Z

by Bevan, Cherie, author.
Call Number 641.8653 BEV
Publication Date 2015
Summary Recipes for irresistible cakes, slices, pastries and pies that take old-school favourites above and beyond.
Format: Books

The Tivoli Road Baker / Michael James with Pippa James ; photography by Bonnie Savage and Alan Benson.

2024-05-17T18:57:14Z

by James, Michael (Chef) author.
Call Number 641.815 JAM
Publication Date 2017
Summary In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
Format: Books

Duchess Bake Shop : French-Inspired Recipes from Our Bakery to Your Home: a Baking Book.

2024-05-17T18:57:14Z

by Courteau, Giselle.
Call Number XX(312445.1)
Publication Date 2017
Format: Electronic Resources
Click here to view book

THE new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fance

2024-05-17T18:57:14Z

by Fance, Wilfred James, 1901-1974
Call Number ARC 641.865 NEW
Publication Date 1973
Format: Books

THE new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fance

2024-05-17T18:57:14Z

by Fance, Wilfred James, 1901-1974
Call Number ARC 641.865 NEW
Publication Date 1979
Format: Books

The new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fance

2024-05-17T18:57:14Z

by Fance, Wilfred James, 1901-1974
Call Number ARC STA 641.865 NEW
Publication Date 1976
Format: Books

French cookery : comprising L'Art de la cuisine française; Le patissier royal; Le cuisinier parisien / by M. Carême ; translated [from the French] by William Hall.

2024-05-17T18:57:14Z

by Carême, M. A. (Marie Antonin), 1784-1833.
Call Number ARC 641.5944 CAR
Publication Date 1840
Format: Books

THE NEW international confectioner : confectionery, cakes, pastries, desserts and ices,savouries / edited by Wilfred J. Fance

2024-05-17T18:57:14Z

by Fance, Wilfred James, 1901-1974.
Call Number 641.865 NEW
Publication Date 1981
Format: Books

Australia bakes / editorial & food director, Sophia Young.

2024-05-17T18:57:14Z

by Young, Sophia, editor.
Call Number 641.815 AUS
Publication Date 2019
Summary 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: Regular print

Larousse patisserie & baking : the ultimate expert guide, with more than 200 recipes and step-by-step techniques.

2024-05-17T18:57:14Z

by Pauletto, Elettra, translator.
Call Number 641.865 LAR
Publication Date 2020
Summary Larousse Patisserie and Baking covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Format: Regular print

Bitter almonds : recollections and recipes from a Sicilian girlhood / Mary Taylor Simeti & Maria Grammatico.

2024-05-17T18:57:14Z

by Simeti, Mary Taylor
Call Number 641.59458 SIM
Publication Date 2002 1994
Format: Regular print

The Australasian bakers' and pastrycooks' manual : a modern book of reference for bakers, pastrycooks, restaurateurs, cafe proprietors & allied traders / recipes and methods by Frank B. Withers ; compiled by W.J. Trevena.

2024-05-17T18:57:14Z

by Withers, Frank B. (Frank Blackmore)
Call Number ARC 664.752 WIT
Publication Date 1939 1938 1937
Format: Books

The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.

2024-05-17T18:57:14Z

by Field, Carol.
Call Number 641.8150945 FIE
Publication Date 2011
Summary The Italian Baker" is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and "cornetti" to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, "The Italian Baker" was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, "The Italian Baker" is a landmark work that continues to be a must for every serious baker.
Format: Books

The Australasian baker : bakery, patisserie and food service magazine.

2024-05-17T18:57:14Z

Call Number PER 664.7520994 AUS
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

The great Australian baking book / editors Helen Greenwood, Tim Harper & Ruth Hobday ; photography Lottie Hedley ; head baker Michelle Pattison ; cover art Reg Mombassa.

2024-05-17T18:57:14Z

by Greenwood, Helen, editor.
Call Number 641.8150994 GRE
Publication Date 2017
Summary Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format: Books

The complete book of baking / photography by Ray Joyce.

2024-05-17T18:57:14Z

by Joyce, Ray, 1947-
Call Number ARC 641.865 COM
Publication Date 1984
Format: Books

Sweet Invention [electronic resource] : A History of Dessert

2024-05-17T18:57:14Z

by Krondl, Michael.
Call Number 641.86
Publication Date 2011
Summary A social, cultural, and?above all?culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creat
Format: Electronic Resources
Click here to view book

Pantry recipes.

2024-05-17T18:57:14Z

Call Number ARC 641.563 PAN
Publication Date 1989 1988 1987 1986 1985
Format: Books

The Forager's Pantry.

2024-05-17T18:57:14Z

by Zachos, Ellen.
Call Number 641.6
Publication Date 2021
Summary Many home cooks want to experiment with wild foods and explore new flavors, but don't know where to start-The Forager's Pantry was written for you. This book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature.
Format: Electronic Resources
Click here to view book

Desserts [videorecording].

2024-05-17T18:57:14Z

Call Number DVD 641.86 DES
Publication Date 1991
Summary Master Pastry Chef Bo Friberg demonstrates the preparation of 3 desserts.
Format: Other

The pantry station [videorecording].

2024-05-17T18:57:14Z

Call Number DVD 641.5 PAN
Publication Date 2005 2000
Summary The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served.
Format: Video disc

The modern café / Francisco Migoya ; photography by Ben Fink.

2024-05-17T18:57:14Z

by Migoya, Francisco J.
Call Number 641.5 MIG
Publication Date 2010
Format: Books

The modern café / Francisco Migoya ; photography by Ben Fink.

2024-05-17T18:57:14Z

by Migoya, Francisco J.
Call Number 641.5 MIG
Publication Date 2010
Format: Books

The Chocolate lovers cookbook / compiled by Juliet Cobb ; photography by Ashley Barber.

2024-05-17T18:57:14Z

by Cobb, Juliet, 1956-, compiler.
Call Number 641.6374 CHO
Publication Date 1986
Format: Books

Betty King's new recipes : 126 new tested recipes- practical cooking advice.

2024-05-17T18:57:14Z

by King, Betty, 1919-
Call Number ARC 641.86 KIN
Publication Date 1959 1958 1957 1956 1955
Format: Books

Tacos : recipes and provocations / Alex Stupak and Jordana Rothman ; photographs by Evan Sung.

2024-05-17T18:57:14Z

by Stupak, Alex, author.
Call Number 641.84 STU
Publication Date 2015
Summary "Superstar pastry chef Alex Stupak's love of real Mexican food changed his life; it caused him quit fine dining and open the smash-hit Empell.
Format: Books

[Recipes] / Phyllis M. McPherson

2024-05-17T18:57:14Z

by McPherson, Phyllis M.
Call Number ARC 641.5994 MCP
Publication Date 1969 1968 1967 1966 1965
Format: Books

Churchill's Cookbook.

2024-05-17T18:57:14Z

by Landemare, Georgina.
Call Number 641.59410000000003
Publication Date 2015
Format: Electronic Resources
Click here to view book

Sweet.

2024-05-17T18:57:14Z

by Martin, James.
Call Number 641.86
Publication Date 2015
Format: Electronic Resources
Click here to view book

Practical cookery : for level 2 NVQ and apprenticeships.

2024-05-17T18:57:14Z

by Campbell, John, 1969-
Call Number 641.5 PRA
Publication Date 2012
Format: Books

Jacques Pépin New Complete Techniques.

2024-05-17T18:57:14Z

by Pépin, Jacques.
Call Number 641.5
Publication Date 2012
Format: Electronic Resources
Click here to view book

The Allergy-Free Pantry : Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.

2024-05-17T18:57:14Z

by Martin, Colette.
Call Number 641.56318
Publication Date 2014
Format: Electronic Resources
Click here to view book

Vegetarian Hassle Free, Gluten Free.

2024-05-17T18:57:14Z

by Devonshire, Jane.
Call Number 641.5636
Publication Date 2021
Format: Electronic Resources
Click here to view book

Blitz : Blender Recipes Without a Smoothie in Sight.

2024-05-17T18:57:14Z

by Baptiste-Kelly, Juliet.
Call Number 641.5893
Publication Date 2018
Format: Electronic Resources
Click here to view book

Sweet studio : the art of divine desserts / Darren Purchese.

2024-05-17T18:57:14Z

by Purchese, Darren.
Call Number 641.86 PUR
Publication Date 2012
Summary Sweet Studio is a laboratory for delectable desserts where classically trained pastry chef Darren Purchese produces exquisite and extravagant sweet creations. Each of his desserts are made from component parts such as jellies, mousses, sponges, creams, and spreads which are built up layer upon layer to create the finished work of sweet art.
Format: Books

Lily Vanilli's Sweet Tooth : Recipes and Tips from a Modern Artisan Bakery.

2024-05-17T18:57:14Z

by Jones, Lily.
Call Number 641.815
Publication Date 2012
Format: Electronic Resources
Click here to view book

Mrs. Owen's Illinois Cook Book.

2024-05-17T18:57:14Z

by Owen, Mrs. T.J.V.
Call Number 641.59730000000002
Publication Date 2012
Format: Electronic Resources
Click here to view book

Delia's how to cook. Book one / [Delia Smith] ; photographs by Miki Duisterhof.

2024-05-17T18:57:14Z

by Smith, Delia.
Call Number 641.5 SMI
Publication Date 1998
Format: Books

Professional baking / Wayne Gisslen.

2024-05-17T18:57:14Z

by Gisslen, Wayne, 1946-, author.
Call Number 641.815 GIS
Publication Date 2022
Summary "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format: Books

Lateral Cooking.

2024-05-17T18:57:14Z

by Segnit, Niki.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
Click here to view book

Delicious days in Paris : walking tours to explore the city's food and culture / Jane Paech.

2024-05-17T18:57:14Z

by Paech, Jane, author.
Call Number 914.4361 PAE
Publication Date 2014
Summary Romantic, mouth-watering Paris - where do you start? Let food-lover and Paris expert Jane Parch show you around the city's mille-feuille of history and culture, with its tempting pastry and chocolate shops on every corner.
Format: Regular print

Chef.

2024-05-17T18:57:14Z

by Mahaney, Ian F.
Call Number 641.5023
Publication Date 2014
Format: Electronic Resources
Click here to view book

The Hygienic Cook Book.

2024-05-17T18:57:14Z

by Kellogg, John Harvey.
Call Number 641.56359999999995
Publication Date 2013
Format: Electronic Resources
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Zumbarons : a fantasyland of macarons / Adriano Zumbo.

2024-05-17T18:57:14Z

by Zumbo, Adriano.
Call Number 641.8654 ZUM
Publication Date 2012
Summary Sydney pastry chef Adriano Zumbo has taken the dessert world by storm, with his quirky cakes and otherworldly delights. Zumbarons celebrates Zumbo's most popular creations, macarons, with 40 flavours to delight and inspire, from cherry coconut to mandarin and tonka bean to salt and vinegar, as well as desserts to make with them. A perfect gift for anyone who loves to cook and eat the most delectable of sweet treats.
Format: Books

Zumbarons : a fantasyland of macarons / Adriano Zumbo.

2024-05-17T18:57:14Z

The Dessert Deli.

2024-05-17T18:57:14Z

by Amos, Laura.
Call Number 641.86
Publication Date 2012
Format: Electronic Resources
Click here to view book

The Times' Recipes : Information for the Household.

2024-05-17T18:57:14Z

by Times, The New York.
Call Number 641.5
Publication Date 2012
Format: Electronic Resources
Click here to view book

Notes from a kitchen : a journey inside culinary obsession / Jeff Scott & Blake Beshore.

2024-05-17T18:57:14Z

by Scott, Jeff.
Call Number 641.5092 SCO
Publication Date 2011
Format: Books

Ready for dessert : my best recipes / David Lebovitz ; photography by Maren Caruso.

2024-05-17T18:57:14Z

by Lebovitz, David.
Call Number 641.86 LEB
Publication Date 2010
Summary "A compendium of recipes for desserts, including cakes, pies, tarts, fruit desserts, custards, soufflés, puddings, frozen treats, cookies, candies, and accompaniments, from noted pastry chef, cookbook author, and food blogger David Lebovitz -- Provided by publisher.
Format: Books

Can I Freeze It? : How to Use the Most Versatile Appliance in Your Kitchen.

2024-05-17T18:57:14Z

by Theodorou, Susie.
Call Number 641.6153
Publication Date 2007
Format: Electronic Resources
Click here to view book

Bread Ahead : A Masterclass in Classic Baking.

2024-05-17T18:57:14Z

by Jones, Matthew.
Call Number 641.815
Publication Date 2021
Summary Learn to bake like a professional - from the comfort of your own home kitchen.
Format: Electronic Resources
Click here to view book

The Barbuto Cookbook : California-Italian Cooking from the Beloved West Village Restaurant.

2024-05-17T18:57:14Z

by Waxman, Jonathan.
Call Number 641.59793999999999
Publication Date 2020
Format: Electronic Resources
Click here to view book

Casa cacao : the journey back to the source of chocolate / Jorgi Roca, Ignacio Medina.

2024-05-17T18:57:14Z

by Roca, Jordi, 1978- 1978-, uathor.
Call Number 641.6374 ROC
Publication Date 2019 2018
Summary Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.
Format: Books