Search Results for Wish - Narrowed by: Boyle, Tish.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dWish$0026qf$003dAUTHOR$002509Author$002509Boyle$00252C$002bTish.$002509Boyle$00252C$002bTish.$0026ps$003d300?dt=list2024-05-18T08:25:23ZPayard Desserts.ent://SD_ILS/0/SD_ILS:2875672024-05-18T08:25:23Z2024-05-18T08:25:23Zby Payard, François.<br/>Call Number 641.860944<br/>Publication Date 2013<br/>Summary A stunning collection of plated dessert recipes from legendary pastry chef François Payard.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=3305476">Click here to view book</a><br/>The good cookie : over 250 delicious recipes from simple to sublime / Tish Boyle.ent://SD_ILS/0/SD_ILS:184512024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number 641.8654 BOY<br/>Publication Date 2002<br/>Format: Books<br/>Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.ent://SD_ILS/0/SD_ILS:1513602024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number ARC 641.86 BOY<br/>Publication Date 1997<br/>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.<br/>Format: Books<br/>Grand finales : the art of the plated dessert / Tish Boyle and Timothy Moriarty ; preface by Michael Schneider.ent://SD_ILS/0/SD_ILS:302812024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number 641.86 BOY<br/>Publication Date 1997<br/>Format: Books<br/>Grand finales : a neoclassic view of plated desserts / [compiled] by Tish Boyle and Timothy Moriarty , editors of chocolatier magazine ; photography by John Uher.ent://SD_ILS/0/SD_ILS:228292024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number 641.86 GRA<br/>Publication Date 2000<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/98050537.html">http://www.loc.gov/catdir/toc/onix03/98050537.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley032/98050537.html">http://www.loc.gov/catdir/description/wiley032/98050537.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley041/98050537.html">http://www.loc.gov/catdir/bios/wiley041/98050537.html</a><br/>Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; created by Michael Schneider ; photography by John Uher.ent://SD_ILS/0/SD_ILS:267492024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number 641.86 GRA<br/>Publication Date 1997<br/>Format: Books<br/>Chocolate passion : recipes and inspiration from the kitchens of Chocolatier magazine / Tish Boyle and Tim Moriarty ; photography by John Uher ; food styling by Liz Duffy.ent://SD_ILS/0/SD_ILS:268222024-05-18T08:25:23Z2024-05-18T08:25:23Zby Boyle, Tish.<br/>Call Number 641.6374 BOY<br/>Publication Date 2000<br/>Format: Books<br/>