Search Results for baked products

Gluten-Free Baked Products.

2024-05-04T18:13:13Z

by Casper, Jeffery L.
Call Number 641.5638
Publication Date 2016
Format: Electronic Resources
Click here to view book

Baking problems solved / edited by Stanley Cauvain and Linda Young.

2024-05-04T18:13:13Z

by Cauvain, Stanley.
Call Number 664.752 CAU
Publication Date 2001
Format: Books

Bake it.

2024-05-04T18:13:13Z

Call Number 641.815 BAK
Publication Date 2007
Format: Books

Baker boy/ by Baker Boy Pty. Ltd.

2024-05-04T18:13:13Z

Call Number ARC ADV 641.815 BAK
Publication Date 1967
Summary Donated by Pat Goble.
Format: Books

How to Bake.

2024-05-04T18:13:13Z

by Hollywood, Paul.
Call Number 641.815
Publication Date 2012
Summary The last word in baking from the nation's favourite expert.
Format: Electronic Resources
Click here to view book

Practical bakery / Paul Connelly, Malcolm Pittam.

2024-05-04T18:13:13Z

by Connelly, Paul.
Call Number 664.752 CON
Publication Date 1997
Format: Books

Bakery specialities / A.B. Barrows.

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by Barrows, A. B. (Arthur Basil)
Call Number 664.752 BAR
Publication Date 1984
Format: Books

Bakery materials and methods : a book for every baker and confectioner / by Albert R. Daniel.

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by Daniel, Albert Reginald
Call Number 2222
Publication Date 1963 1953
Format: Books

The baking bible : with more than 300 recipes.

2024-05-04T18:13:13Z

Call Number 641.815 BAK
Publication Date 2011
Summary More than 300 sweet and savoury baked goods from snacks to full-scale meals are included, many with step-by-step photos alongside. Techniques pages explain the basics of baking and the things that can go wrong, and how to avoid them.
Format: Books

Baked : treats for breakfast, lunch & tea / Global Baker Dean Brettschneider ; photography by Aaron McLean.

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by Brettschneider, Dean, author.
Call Number 641.815 BRE
Publication Date 2013 2011
Format: Books

Zumbo [videorecording].

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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

Cannelle et Vanille Bakes Simple : A New Way to Bake Gluten-Free.

2024-05-04T18:13:13Z

by Goyoaga, Aran, author.
Call Number 641.5639311 GOY
Publication Date 2021
Format: Electronic Resources
Click here to view book

Baking bible / photographs by Julie Renouf.

2024-05-04T18:13:13Z

by Renouf, Julie.
Call Number 641.815 BAK
Publication Date 2008
Format: Books

Technology of the materials of baking / by Samuel A. Matz.

2024-05-04T18:13:13Z

by Matz, Samuel A.
Call Number 664.752 MAT
Publication Date 1989
Format: Books

Butter, sugar, flour : a cook's book of baking / Jan Hutchinson, editor.

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by Hutchinson, Jan.
Call Number 641.815 BUT
Publication Date 2006
Format: Books

Scottish teatime recipes / compiled by Johanna Mathie ; illustrated by Sutton Palmer.

2024-05-04T18:13:13Z

by Mathie, Johanna
Call Number ARC 641.5309411 SCO
Publication Date 1997
Format: Books

Knead expert breads. baguettes. pretzels. brioche. pastries. pizza. ravioli. pies. / Carol Tennant.

2024-05-04T18:13:13Z

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

Bake : celebrating the time-honoured tradition of home baking / editor, Pamela Clark.

2024-05-04T18:13:13Z

by Clark, Pamela.
Call Number 641.815 BAK
Publication Date 2008
Summary "A large compilation of recipes that require baking, mostly pies/ pastries/ sweets."--Provided by publisher.
Format: Books

The baker's bible : over 350 recipes for breads, tarts, cakes, biscuits and pastries / edited by Deborah Gray.

2024-05-04T18:13:13Z

by Gray, Deborah.
Call Number 641.815 BAK
Publication Date 2000 1998
Format: Books

Baking / edited by Kylie Walker.

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by Walker, Kylie.
Call Number 641.815 BAK
Publication Date 2008
Summary Baking is a full colour 200-page book celebrating all aspects of baking from savoury dishes to pies, cakes, muffins, biscuits, slices & even brownies. Every recipe is pictured & has been selected by the Age food Editor Kylie Walker, author of the best selling "Chocolate".
Format: Books

Low-fat baking : 50 delicious, guilt-free indulgences for waist-watchers / Carole Handslip.

2024-05-04T18:13:13Z

by Handslip, Carole.
Call Number 641.815 HAN
Publication Date 2000
Format: Books

Tea-time recipes / Jane Pettigrew ; special photography by Andreas von Einsiedel.

2024-05-04T18:13:13Z

by Pettigrew, Jane.
Call Number ARC 641.815 PET
Publication Date 2001
Format: Books

Australia bakes / editorial & food director, Sophia Young.

2024-05-04T18:13:13Z

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

Beautiful biscuits / Tessa Whitehouse.

2024-05-04T18:13:13Z

by Whitehouse, Tessa (Cake decorator) (Cake decorator), author.
Call Number 641.8654 WHI
Publication Date 2016
Summary 24 step-by-step decorated biscuits for parties, gifts and special occasions. Includes biscuit recipes, tips for professional results and clever decorating techniques. Discover how to bake whole words in biscuit dough, pipe patterns in icing, create iced animals and faces, and achieve curved and 3-D designs.
Format: Books

The hummingbird bakery cookbook : cupcakes, muffins, pies, brownies, cakes, cookies, cheesecakes / Tarek Malouf and the Hummingbird Bakers ; photography, Peter Cassidy.

2024-05-04T18:13:13Z

by Malouf, Tarek.
Call Number 641.815 MAL
Publication Date 2009
Format: Books

Baker Bleu : bake it till you make it / Mike Russell ; with Emma Breheny.

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by Russell, Mike, author.
Call Number 641.815 RUS
Publication Date 2024
Summary The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream. Mike Russell started Baker Bleu with a bread obsession, three recipes, his life savings and a hard-won belief there is more to life than a soulless desk job. Here, in frank and glorious detail, he shares the secrets to his bakeries' cult following. Make one of the classic core recipes, from the country loaf to the everything bagels and challah, and discover at least three more ways to use that same dough - from seeded and fruit loaves to pizza, focaccia, empanadas and more. Bless your bread with the best sandwiches and tapas from Mike's favourite collaborators. Nail the Almost Croissant recipe (the home cheat's version!) and find yourself conjuring Lazy Mince Tarts, flaky danishes, and the famous Vegemite Twists. Make a project of the beloved Easter Cherry and Chocolate Bread. Conquer shortcrust pastry and serve up the greatest Salted Caramel Apple Pie. And when you've got loaves coming out of everywhere, for maximum enjoyment, explore the many excellent ways to repurpose and rejoice in yesterday's bread.
Format: Books

Giuseppe's Italian Bakes : Over 60 Classic Cakes, Desserts and Savoury Bakes.

2024-05-04T18:13:13Z

by Dell'Anno, Giuseppe.
Call Number XX(307222.1)
Publication Date 2022
Format: Electronic Resources
Click here to view book

Retro baking / editorial and food director, Pamela Clark.

2024-05-04T18:13:13Z

by Clark, Pamela, editor.
Call Number 641.815 RET
Publication Date 2015
Summary Retro food is back in a big way, everybody's cooking it, talking about it and eating it, and Retro Baking gives the best selection of nostalgic treats, both savoury and sweet. Peppered with forgotten favourites and exciting new ideas, this fantastic new collection provides everything you need to be inspired by the past. From Pies, Tarts and Scones to Cupcakes, Cookies and Muffins, as well as Big Cakes, Breads, Buns, Brownies and many more, this is packed with vintage inspiration.
Format: Books

BakeClass Step by Step : Recipes for Savoury Bakes, Bread, Cakes, Biscuits and Desserts.

2024-05-04T18:13:13Z

by Manning, Anneka.
Call Number 641.815
Publication Date 2021
Summary An essential baking book that progressively builds the home cook's skills and confidence through technique-based lessons and delicious recipes.
Format: Electronic Resources
Click here to view book

B. I. y : A Manual for Everyday Baking.

2024-05-04T18:13:13Z

by Burr, Richard.
Call Number 641.815
Publication Date 2015
Summary Great British Bake Off 2014 finalist, builder Richard Burr, brings us the ultimate baking toolkit.
Format: Electronic Resources
Click here to view book

Three Sisters Bake [electronic resource] : Delectable recipes for the every day

2024-05-04T18:13:13Z

by Reith, Gillian.
Call Number 641.5
Publication Date 2014
Summary For the Reith sisters, food is about delighting the senses - cooking healthy,delicious meals that look as good as they taste. From lazy Sunday brunches tosharing platters that go perfectly with a few drinks, Three Sisters Bake is full ofrecipes for every occasion, ideal for enjoying with friends and family.Featuring hearty recipes like Chicken and Ham Hock Pie and a light Barleyand Blueberry Salad, there is a tasty dish to suit every season. And with easypancakes for beginners to impressive crusty breads for those seeking more ofa challenge, Three Sisters Bake has something for all levels of h
Format: Electronic Resources
Click here to view book

The Hummingbird Bakery home sweet home : 100 new recipes for baking brilliance / Tarek Malouf and the Hummingbird Bakers.

2024-05-04T18:13:13Z

by Malouf, Tarek.
Call Number 641.815 MAL
Publication Date 2013
Summary This stunning new cookbook, including some step-by-step photos and every foolproof recipe with its own image, offers some of the bakers? all-time favourite recipes and brand new, inspirational ideas.
Format: Books

The science of bakery products / edited by W.P. Edwards.

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by Edwards, W. P.
Call Number 664.752 22
Publication Date 2007
Summary This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Format: Electronic Resources
Click here to view

Bourke Street Bakery : Savoury Pastries and Pies.

2024-05-04T18:13:13Z

by Allam, Paul.
Call Number XX(308644.1)
Publication Date 2009
Summary The famous Sydney bakery shares its savoury pastry and pie secrets.
Format: Electronic Resources
Click here to view book

Sugar & spice : sweet and savoury cakes, puddings and pies / Callie Maritz & Mari-Louis Guy.

2024-05-04T18:13:13Z

by Maritz, Callie.
Call Number 641.8653 MAR
Publication Date 2011
Summary These are more than 100 recipes - all beautifully illustrated - of home-baked goods put together with lots of love and common sense. "Sugar and Spice" includes everything baked - wonderful breakfast ideas, delectable pastries, interesting biscuits and cakes, nostalgic pies and tarts - all made from scratch. As well as sweet treats, there are spectacular savoury recipes such as lamb shank pies, empanadas and salmon roulade. "Sugar and Spice" delivers much joy to the baker and mouth-watering moments to those lucky enough to be offered the end results.
Format: Books

The Basic Basics baking / Marguerite Patten.

2024-05-04T18:13:13Z

by Patten, Marguerite, author.
Call Number 641.815 PAT
Publication Date 2018
Summary Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold - all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain's still much loved cookery writer.
Format: Books

Sweet street : show-stopping sweet treats and rockstar desserts / Anna Polyviou.

2024-05-04T18:13:13Z

by Polyviou, Anna, author.
Call Number 641.86 POL
Publication Date 2018 2016
Summary "Afternoon tea just got a makeover. With her signature mohawk and rockstar personality, Anna Polyviou (aka the Punk Princess of Pastry) is all about breaking the rules, turning the world of high-end patisserie into a high-energy, interactive party experience. In Sweet Street, Anna brings her world-class training, techniques and flavours into your kitchen. Her recipes will tempt you to grab a bowl and spoon, gather some delicious ingredients and whip up a sweet treat, whether it's a classic with a modern twist, a new take on afternoon tea or a knockout dessert to wow your guests. Home cooks of all levels will find expert tips, encouragement and bucket loads of ideas, from quick and easy treats like Cheat's Trifle and Cherry on Top to challenging show stoppers such as Anna's Mess, Carrot Cake and Anna's Tower of Terror. Packed with inspiration, Sweet Street will show you just how easy spectacular cooking can be." -- Provided by publisher.
Format: Books

Bourke Street Bakery : all things sweet : unbeatable recipes from the iconic bakery / Paul Allam & David McGuinness.

2024-05-04T18:13:13Z

by Allam, Paul, author.
Call Number 641.815 ALL
Publication Date 2017
Summary From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and danishes - All Things Sweet represents years of testing, adapting and refining secret recipes. A companion to the definitive and international bestselling bread bible, Bourke Street Bakery, here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There's a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally - and that reason is irresistibly delicious baking.
Format: Books

Biscuit, cookie and cracker production : process, production and packaging equipment / Iain Davidson.

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by Davidson, Iain, author.
Call Number 664.752 23
Publication Date 2019
Summary Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product.
Format: Electronic Resources
Click here to view

The pie project / by Phoebe Wood and Kirsten Jenkins.

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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

Just desserts / Charlotte Ree ; photography by Luisa Brimble ; illustrations by Alice Oehr ; design & art direction by Michelle Mackintosh.

2024-05-04T18:13:13Z

by Ree, Charlotte, author.
Call Number 641.86 REE
Publication Date 2019
Summary Instagram sensation Charlotte Ree is famous for her simple and delicious sweets ... and her love of puns. Her easy, user-friendly creations are designed to taste amazing, rather than just look pretty (though pretty they most certainly are!). Just Desserts showcases 30 of Charlotte's most popular and delicious cake, biscuit, slice and dessert recipes in one outrageously gorgeous little package. Featuring essentials, such as chocolate brownies, shortbread caramel slice and chocolate-chip cookies through to show stoppers, such as layered berry pavlova and chocolate ganache & blackberry bundt, Just Desserts is the ideal gift for the baker and sweet-lover in your life - even if that's YOU!
Format: Books

Bakery products [electronic resource] : science and technology / Y.H. Hui, editor.

2024-05-04T18:13:13Z

by Hui, Y. H. (Yiu H.)
Call Number 664.752 BAK
Publication Date 2008
Summary "Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals." - Beverage & Food World, September 2007
Format: Electronic Resources
Click here to view book

Sweet enough / Alison Roman ; photographs by Chris Bernabeo.

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by Roman, Alison, author.
Call Number 641.86 ROM
Publication Date 2023
Summary In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert - swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.
Format: Books

Chemistry and physics of baking : materials, processes, and products / the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the School of Agriculture, Sutton Bonington, 10th-12th April 1985, edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard

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by Blanshard, J.M.V.
Call Number 664.752 CHE
Publication Date 1986
Format: Books

I Want to Be a Chef - Baking.

2024-05-04T18:13:13Z

by Kitchen, Murdoch Books Test.
Call Number 641.815
Publication Date 2012
Summary Learn how to bake like a Masterchef, with more than 100 recipes and clear step-by-step photography.
Format: Electronic Resources
Click here to view book

Baking Technology and Nutritional Research : Towards a Healthier World.

2024-05-04T18:13:13Z

by Cauvain, Stanley P.
Call Number 664.752 CAU
Publication Date 2019
Summary The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide guidance for students, technologists and scientists active in both nutrition (including health professionals) and baking. While there is much written and talked about the subject of improving the 'healthiness' of baked products, the available information often lacks the cohesion which would enable practical (and consumer-acceptable) delivery of improved nutrition via bakery products. The proposed work will consider examples of the relationship between human nutrition and baking technology, sometimes harmonious, sometimes not, but always challenging for both nutritionists and bakers. It will do so with the intention of improving the dialogue between the two groups and by suggesting templates for future product development which will aid the achievement of common aims. In achieving the latter a thorough understanding of existing and potential future baking technology is required, which the authors are well-placed to provide. A key aim is to provide those involved in human nutrition with a greater appreciation of the technical and production challenges which face bakers when they attempt to develop new products to meet specific nutritional aims, and to highlight for bakers the technical opportunities which can exist for product and process re-formulation to deliver improved nutrition in bakery products, and in doing so, make a positive contribution to improving human nutrition.
Format: Electronic Resources
Click here to view book

Petite Treats : Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies.

2024-05-04T18:13:13Z

by Greenseth, Morgan.
Call Number 641.5636
Publication Date 2012
Summary ADORABLY DELICIOUSThe collection of recipes in this one-of-a-kind book shows how to bake perfectly sized handheld delightsideal for a sweet snack, teatime treat or dainty dessert. For hip bakers looking to dazzle guests, nothing will impress more than when whipping up miniature versions of classic bites like: Banana-Blueberry Muffins Glazed Pumpkin Scones Lemon Zest Coffee Cakes Chocolate Stout Cupcakes Blackberry-Lime Pies Boston Cream Whoopie Pies Jelly Donuts Black Forest Cakes TiramisuFull of mouthwatering baked goods, Petite Treats is packed with sweets that are as irresistible to the eye as they are to the palate. Thanks to these tiny portion sizes, you can enjoy all your favorite treats while keeping indulgence in check. With gorgeous full-color photos and easy-to-follow step-by-step instructions, Petite Treats proves that good things really do come in small packages.
Format: Electronic Resources
Click here to view book

Cakes, buns and biscuits

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Call Number ARC PER 641.8653 CAK
Publication Date 1956
Format: Books

The new bun cookery book 1975 : our old favourites

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

Dough rheology and baked product texture / edited by Hamed Faridi ; Jon M. Faubion.

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by Faridi, Hamed.
Call Number 664.752 DOU
Publication Date 1989
Format: Books

Functional additives for bakery foods / Clyde E. Stauffer.

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by Stauffer, Clyde E.
Call Number 664.752 STA
Publication Date 1990
Format: Books

Bakery products : yeast leavened / D. J. De Renzo.

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by De Renzo, D. J.
Call Number ARC 664.752 DER
Publication Date 1975
Format: Books

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

2024-05-04T18:13:13Z

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

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

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

Baking day / food director, Pamela Clark.

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by Clark, Pamela.
Call Number ARC 641.815 BAK
Publication Date 2012
Summary Up until the mid 20th century, baking day was the day devoted to filling the cake and biscuit tins for the week ahead. This charming title captures the essence of those times with a collection of retro baking recipes and clever craft ideas for the home.
Format: Books

Snack food & wholesale bakery. [electronic resource].

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Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Computer file
Full text available: 2000-11-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.

The Australian Women's Weekly pie favourites / Food director- Pamela Clark.

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by Clark, Pamela.
Call Number 641.815 AUS
Publication Date 2011
Summary Who can resist the shiny golden crust of a pie, both savoury and sweet? Think of meat pies with their tender chunks of meat in an aromatic gravy. Or seafood pies, creamy and rich. Vegetable and cheese pie, egg pies (and tarts), they're all here. There's also information on making simple pastry and how to use it, blindbaking, storing pastry, both homemade and storebought. In short, everything you need to know about pies.
Format: Books

Jam drops and marble cake : 60 years of CWA award-winning recipes.

2024-05-04T18:13:13Z

by Country Women's Association of New South Wales
Call Number 641.865 JAM
Publication Date 2012
Summary This is a timeless collection of over 130 tried-and-true recipes. Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women's Association of New South Wales. From peach blossom cake to Anzac biscuits, from raspberry coconut slice to scones, these nostalgic recipes will charm and delight while rewarding the baker with prize-winning results.
Format: Books

Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.

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by Hebeda, Ronald E.
Call Number XX(308934.1)
Publication Date 1996
Summary This practical reference offers - for the first time in a wide-ranging, single-source volume - comprehensive coverage of the staling process that occurs upon aging in baked goods, covering in detail the technologies for maintaining freshness, such as crumb softeners, enzymes, packaging, and preservatives. With over 800 bibliographic citations, figures, and tables, Baked Goods Freshness is an indispensable resource for starch, analytical, and cereal chemists and biochemists; biotechnologists; composition and nutrition engineers; food scientists; nutritionists; preservation and storage personnel; and upper-level undergraduate, graduate, and continuing-education students in these disciplines.
Format: Books

Cakes, cookies and pastries / Myra Waldo.

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

Lamingtons & lemon tart : best ever cakes, desserts & treats from a modern sweets maestro / Darren Purchese ; foreword by Matt Preston ; photographer: Patricia Niven.

2024-05-04T18:13:13Z

by Purchese, Darren, author.
Call Number 641.86 PUR
Publication Date 2016
Summary Darren Purchese is renowned for his stunning high-end dessert creations. Known as the chef with the tricks, with a scientific approach to food and ingredients, in this book, he turns his eye to the classics, cast with his trademark flair for the home cook who might be ambitious, but also wants to feel that the recipes are within their grasp and that ingredients can be sourced with ease. Alongside this line-up of classics, he includes a selection of his favorite modern creations, from Caramelized white chocolate mousse to Explosive raspberry wagon wheels; Lemon meringue pie éclair; Canneles; Passionfruit clouds; and his big-selling Popcorn and honeycomb rubble. And, for the breakfast fans, Darren's winning Granola, his take on American pancakes, and the decadent Brioche French toast with cinnamon ice cream. Recipes are divided across eight chapters (cakes, choux pastry, desserts, snacks, tarts, breakfast, confectionary and frozen dessert), while Darren also takes readers through the basics of what he considers to be sweet essentials, including batters, confectionary, caramel, pastry, meringues, jellies, and chocolate garnish.
Format: Books

Formulas and processes for bakers / by Samuel A. Matz.

2024-05-04T18:13:13Z

by Matz, Samuel A.
Call Number 664.752 MAT
Publication Date 1989
Format: Books

The bakery trade as a career / by Albert R. Daniel.

2024-05-04T18:13:13Z

by Daniel, Albert R.
Call Number ARC 641.71
Format: Books

Flour, bread & baking [digital videorecording] : flour milling, bread production and multicultural baking.

2024-05-04T18:13:13Z

Call Number TR DVD 664.752 FLO
Publication Date 1995
Summary This program follows bread production from the paddock to the finished product. It looks at the stages in milling and baking, shows the role of bread in different cultures and offers an historical perspective on flour milling.
Format: Other

Recipes to remember / [editorial & food director Pamela Clark].

2024-05-04T18:13:13Z

Call Number 641.5 REC
Publication Date 2016 2014
Summary A trip down retro lane is a wonderful thing, and this book is a reminder of the recipes that have stood the test of time. In the 1950s and 1960s home cooks spent much more time not only preparing family meals and baking, but also entertaining with lavish dinner parties... Take a peek at the much-loved food and quirky advertisements of that era, along with our more modern recipes.
Format: Books

Mrs Beeton's guide to baking / Isabella Beeton ; edited by G. Coleby.

2024-05-04T18:13:13Z

by Beeton, Mrs (Isabella Mary), 1836-1865, author.
Call Number 641.71 BEE
Publication Date 2015
Format: Books

Leon : happy baking / by Claire Ptak & Henry Dimbleby ; special photography by Steven Joyce.

2024-05-04T18:13:13Z

by Ptak, Claire, author.
Call Number 641.815 PTA
Publication Date 2019
Summary With more than 100 sweet and savoury bakes, Leon Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the Leon principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten-free -- so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline. New recipes from the Leon menu are combined with favourites from the classic cookbook, now with fresh photography.
Format: Books

Easy Eats : Baking.

2024-05-04T18:13:13Z

by Kitchen, Murdoch Books Test.
Call Number 641.815
Publication Date 2012
Summary The Easy Eats series of titles, each containing more than 100 easy, everyday recipes, are made to be well handled and well loved. Featuring a straightforward, no-fuss design, with charming incidental illustrations, this great-value series caters for all tastes and types of cooking needs.
Format: Electronic Resources
Click here to view book

Lune : croissants all day, all night / Kate Reid ; photography by Pete Dillon.

2024-05-04T18:13:13Z

by Reid, Kate
Call Number 641.815 REI
Publication Date 2022
Summary The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Format: Regular print

Crumb : show the dough who's boss / Richard Bertinet ; photographs by Jean Cazals ; foreword by Nathan Outlaw.

2024-05-04T18:13:13Z

by Bertinet, Richard, author.
Call Number 641.815 BER
Publication Date 2019
Summary Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
Format: Books

Sweet Street : Show-Stopping Sweet Treats and Rockstar Desserts.

2024-05-04T18:13:13Z

by Polyviou, Anna.
Call Number 641.79999999999995
Publication Date 2018
Summary Co-host of top-rating Nine Network's Family Food Fight Anna Polyviou shares her dazzling recipes.
Format: Electronic Resources
Click here to view book

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

2024-05-04T18:13:13Z

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

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

2024-05-04T18:13:13Z

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

BakeClass : Learn to Bake Brilliantly, Step by Step.

2024-05-04T18:13:13Z

by Manning, Anneka.
Call Number 641.815
Publication Date 2016
Summary An essential baking book that progressively builds the home cook's skills and confidence through technique-based lessons and delicious recipes.
Format: Electronic Resources
Click here to view book

The Redpath Canadian Bake Book : Over 200 Delectable Recipes for Cakes, Breads, Desserts and More.

2024-05-04T18:13:13Z

by Ltd., Redpath Sugar.
Call Number 641.71
Publication Date 2017
Format: Electronic Resources
Click here to view book

Beatrix bakes / Natalie Paull.

2024-05-04T18:13:13Z

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

Poh bakes 100 greats / Poh Ling Yeow.

2024-05-04T18:13:13Z

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

The cook and baker / Cherie Bevan, Tass Tauroa.

2024-05-04T18:13:13Z

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

Bake Australia great / Katherine Sabbath.

2024-05-04T18:13:13Z

by Sabbath, Katherine, author.
Call Number 641.86539 SAB
Publication Date 2019
Summary Edible Australiana cookbook from a cake and style queen with a gigantic fanbase. This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated.
Format: Books

I Want to Be a Chef.

2024-05-04T18:13:13Z

by Kitchen, Murdoch Books Test.
Call Number 641.5
Publication Date 2012
Summary Want to be the next Masterchef? Learn to cook more than 100 great recipes from the Murdoch Books Test Kitchen.
Format: Electronic Resources
Click here to view book

Jam Drops and Marble Cake.

2024-05-04T18:13:13Z

by NSW, Country Women's Association of.
Call Number 641.8654
Publication Date 2012
Summary A classic collection of prize-winning baking recipes from the good folk of the CWA.
Format: Electronic Resources
Click here to view book

The technology of wafers and waffles. I, Operational aspects / Karl F. Tiefenbacher.

2024-05-04T18:13:13Z

by Tiefenbacher, Karl F., author.
Call Number 664.7525 23
Publication Date 2017
Summary The Technology of Wafers and Waffles: Operational AspectsïÅ½is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.
Format: Electronic Resources
Click here to view

Handbook of Bakery and Confectionery.

2024-05-04T18:13:13Z

by Mathuravalli, S.
Call Number 664.752
Publication Date 2021
Format: Electronic Resources
Click here to view book

New York sweets / photography by Battman

2024-05-04T18:13:13Z

by Battman.
Call Number 641.86 BAT
Publication Date 2005
Format: Books

Modern baking : cakes, cookies and everything in between / Donna Hay.

2024-05-04T18:13:13Z

by Hay, Donna, author.
Call Number 641.865 HAY
Publication Date 2018
Summary Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.
Format: Regular print

A career as a baker : growing demand for gourmet breads and premium pastries.

2024-05-04T18:13:13Z

by Institute for Career Research.
Call Number 664.7520973 22
Publication Date 2006
Format: Electronic Resources
Click here to view

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

2024-05-04T18:13:13Z

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

101 Things to Do with a Sheet Pan.

2024-05-04T18:13:13Z

by Baird, Madge.
Call Number 641.815
Publication Date 2019
Summary 101 tasty recipes that can be mixed and matched to create any number of easy meal options made on one quick-to-clean sheet pan. Enjoy the ease of serving up tasty meals by cooking your main dishes and sides together in the oven on a sheet pan; just prep your ingredients, arrange them on the pan, and pop into the oven..
Format: Electronic Resources
Click here to view book

Mary Berry's baking bible : fully updated with over 250 new and classic recipes / Mary Berry ; [photographer: Ant Duncan].

2024-05-04T18:13:13Z

by Berry, Mary, 1935-, author.
Call Number 641.815 BER
Publication Date 2022
Summary "Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--
Format: Books

Bakery materials and methods : a book for every baker and confectioner / by Albert R. Daniel.

2024-05-04T18:13:13Z

by Daniel, Albert R.
Call Number 664.752 DAN
Publication Date 1963
Format: Books

Science and techonology of enrobed and filled chocolate, confectionery and bbakery products / edited by Geoff Talbot.

2024-05-04T18:13:13Z

by Talbot, Geoff.
Call Number 664 SCI
Publication Date 2009
Format: Books

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

2024-05-04T18:13:13Z

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

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

2024-05-04T18:13:13Z

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

Ladies, a plate : traditional home baking / Alexa Johnston.

2024-05-04T18:13:13Z

by Johnston, Alexa.
Call Number ARC 641.8150993 JOH
Publication Date 2008
Summary Classics of New Zealand home baking drawn from mid-20th century manuscript and community cookery books. Each recipe is accompanied by historical detail.
Format: Books

Marguerite Patten's 100 Top Teatime Treats.

2024-05-04T18:13:13Z

by Patten, Marguerite.
Call Number 641.536
Publication Date 2008
Summary Only the most hardened dieter can resist the pleasures of afternoon tea. Its enjoyment, whether it is a simple slice of home-baked cake or dainty sandwiches followed by scones oozing with jam and cream, is part of our culture and is a tradition acted out each and every day in tea-rooms up and down the country. This then is the perfect book for all tea-time lovers with over 100 recipes chosen by the un-crowned queen of British cookery, Marguerite Patten and is published as a tribute to and celebration of Marguerite's 90th year. There are recipes for cakes, breads, biscuits, sandwiches and savories from England, Scotland, Wales and Ireland as well as recipes from tea times around the world. But tea time isn't tea time without a pot of tea so the book also traces the history of our national beverage with a guide to all the different blends and styles available. Marguerite Patten is one of Britain's best known and best loved cookery writers. She is the author of over 170 books and numerous newspaper and magazine articles. Her Cookery in Colour was first published in 1960 and with sales of over 2 million copies has broken all records in cookery book publishing.
Format: Electronic Resources
Click here to view book

Pillsbury the Big Book of Easy Baking with Refrigerated Dough.

2024-05-04T18:13:13Z

by Pillsbury Editors, Pillsbury.
Call Number 641.6153
Publication Date 2014
Summary Pillsbury The Big Book of Easy Baking presents must-have recipes that use prepared dough, showing its ease and versatility in a wide variety of recipes from pies and pizzas, to cookies and casseroles. Perfect for both the Pillsbury enthusiast and the time-pressed home baker, the 200 recipes and 100 photos provide inspiration as well as delicious recipes.
Format: Electronic Resources
Click here to view book

Suqar / Greg & Lucy Malouf ; photography by Alan Benson.

2024-05-04T18:13:13Z

by Malouf, Greg, author.
Call Number 641.860956 MAL
Publication Date 2018
Summary SUQAR is a celebration of the sweet Middle East. Through more than 110 exciting recipes, acclaimed food writers Greg and Lucy Malouf take you on a sumptuous tour across the region. Be tempted by flaky, nut-stuffed pastries and delicate milk puddings, exotic fruit salads, silken sorbets, syrup-soaked fritters and a delectable range of spiced cakes and cookies, or try your hand at refreshing drinks and exquisite confectionery and preserves. Many of SUQAR's recipes are inspired by Greg's childhood memories, others by the Maloufs' extensive travels. Some are favourites from Greg's restaurant menus, past and present, and all meld ancient traditions and modern influences in his signature style. Above all, the recipes in SUQAR express the spirit of sharing and generosity that defines Middle Eastern cuisine. Greg Malouf has been a transforming influence on the world food scene for nearly 20 years with his inventive modern Middle Eastern style. He divides his time between Melbourne, London and the Middle East. Lucy Malouf is a food and travel writer and an experienced food editor who consults to publishing houses globally. Greg and Lucy's award-winning food and travel books have been translated into multiple languages and are published around the world. SUQAR is their eighth book.
Format: Regular print

Sweet Envy / Alistair Wise & Teena Kearney-Wise.

2024-05-04T18:13:13Z

by Wise, Alistair, author.
Call Number 641.86 WIS
Publication Date 2014
Summary Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena... The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy.
Format: Books

Engineering Aspects of Cereal and Cereal-Based Products [electronic resource].

2024-05-04T18:13:13Z

by Ferreira Guine, Raquel de Pinho.
Call Number 664.7
Publication Date 2013
Summary Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological ab
Format: Electronic Resources
Click here to view book

Cereal-Based Foodstuffs.

2024-05-04T18:13:13Z

by Boukid, Fatma.
Call Number 664.7 BOU
Publication Date 2021
Format: Electronic Resources
Click here to view book

Basic food chemistry

2024-05-04T18:13:13Z

by Lee, Frank A.
Call Number 664 LEE
Publication Date 1983
Format: Books

Food industries manual / edited by Michael D. Ranken

2024-05-04T18:13:13Z

by Ranken, Michael D.
Call Number 664 FOO
Publication Date 1984
Format: Books

Cocoa and Chocolate.

2024-05-04T18:13:13Z

by Company, Walter Baker &.
Call Number 663.9
Publication Date 2014
Format: Electronic Resources
Click here to view book

Real Flavours : The Handbook of Gourmet & Deli Ingredients.

2024-05-04T18:13:13Z

by Christian, Glynn.
Call Number 641.3
Publication Date 2012
Format: Electronic Resources
Click here to view book

Norman Greig : Greig Farm / [produced by Prendismo].

2024-05-04T18:13:13Z

by Greig, Norman, interviewee.
Call Number XX(272715.1)
Publication Date 2015
Summary The Greig Farm Market was founded in 1975 and specializes in local produce, local products and fresh baked pies and donuts. During the growing season they offer their own fruits and vegetables, fresh picked daily, as well as produce from neighboring farms. They also carry work by local craftspeople including locally spun wool hats and scarves, woven baskets and handmade pottery.
Format: Electronic Resources
Click here to view video

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

2024-05-04T18:13:13Z

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

Consumer-Based New Product Development for the Food Industry.

2024-05-04T18:13:13Z

by Porretta, Sebastiano.
Call Number 664.00685
Publication Date 2021
Summary This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Format: Electronic Resources
Click here to view book

Fenaroli's Handbook of Flavor Ingredients : Volume 2.

2024-05-04T18:13:13Z

by Burdock, George A.
Call Number 664.5
Publication Date 2019
Format: Electronic Resources
Click here to view book

It's a Blast! Chilling and Freezing in Food Production [electronic resource]

2024-05-04T18:13:13Z

by ClickView (Firm)
Call Number XX(301321.1)
Summary This programme looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products.
Format: Other
ClickView Player

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

2024-05-04T18:13:13Z

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

Faked in China : nation branding, counterfeit culture, and globalization / Fan Yang.

2024-05-04T18:13:13Z

by Yang, Fan, 1977- author.
Call Number 303.4820951 23
Publication Date 2016
Summary "Faked in China is a critical account of the cultural challenge faced by China following its accession to the World Trade Organization in 2001. It traces the interactions between nation branding and counterfeit culture, two manifestations of the globalizing Intellectual Property Rights (IPR) regime that give rise to competing visions for the nation. Nation branding is a state-sanctioned policy, captured by the slogan "From Made in China to Created in China," which aims to transform China from a manufacturer of foreign goods into a nation that creates its own IPR-eligible brands. Counterfeit culture is the transnational making, selling, and buying of unauthorized products. This cultural dilemma of the postsocialist state demonstrates the unequal relations of power that persist in contemporary globalization."--Page 4 of cover
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1092916

Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat based products

2024-05-04T18:13:13Z

by Gerrard, Frank
Call Number ARC 664.92 GER
Publication Date 1976
Format: Books

Chef's book of formulas, yields, and sizes / Arno Schmidt.

2024-05-04T18:13:13Z

by Schmidt, Arno, 1937-
Call Number 641.57 SCH
Publication Date 2003
Summary "A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more." "The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley037/2002028853.html Table of contents http://www.loc.gov/catdir/toc/fy036/2002028853.html

Spitting mad / a film by Bobby Baker and Margaret Williams ; producers, Sophie Gardiner, Debra Hauer ; written and performed by Bobby Baker ; director, Margaret Williams ; Euphoria Films.

2024-05-04T18:13:13Z

by Williams, Margaret (Margaret J.), director.
Call Number XX(280730.1)
Publication Date 1997
Summary One of a series of experimental films featuring performance artists: Bobby Baker demonstrates and describes an interaction with food.
Format: Electronic Resources
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Specialty Foods : Processing Technology, Quality, and Safety.

2024-05-04T18:13:13Z

by Zhao, Yanyun.
Call Number 664
Publication Date 2012
Summary Introduction of Specialty Foods; Yanyun ZhaoSpecialty Food Markets and Marketing; Larry Lev and Hikaru Hanawa PetersonFood Safety of Specialty Foods and Their Controls; Jingyun DuanBread and Other Baked Goods; Devin J. RoseSpecialty Condiments, Dressings, and Sauces; Melissa Sales and Mark A. DaeschelJams, Jellies, and Other Jelly Products; Yanyun ZhaoManufacturing Chocolate for Entrepreneurial Endeavors; Julie Laughter, B. Douglas Brown, and Ramaswamy C. AnantheswaranDairy Products; Lisbeth Meunier Goddik and Shawn FelsJuices and Functional Drinks; Olga I. Padilla-Zakour, Elizabeth K. Sullivan, and Randy W. WoroboSpecialty Fruit and Vegetable Products; Yanyun ZhaoSpecialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous; Jingyun DuanAdditional Information and Resources for Entrepreneurs; Yanyun Zhao.
Format: Electronic Resources
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Eggs : 50 Tried & True Recipes.

2024-05-04T18:13:13Z

by Rutland, Julia.
Call Number XX(308432.1)
Publication Date 2022
Summary This egg-themed cookbook features 50 recipes complemented by full-color photographs of each dish.
Format: Electronic Resources
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The River Cottage : Australia cookbook / Paul West ; foreword by Hugh Fearnely-Whittingstall ; photography by Mark Chew ; illustrations by Kat Chadwick.

2024-05-04T18:13:13Z

by West, Paul, author.
Call Number 641.5994 WES
Publication Date 2015
Summary Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage - in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West. Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions - sustainability and environmental issues being at the forefront - and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals. Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year.
Format: Regular print

Paul Baker and the integration of abilities / Robert Flynn and Eugene McKinney, editors.

2024-05-04T18:13:13Z

by Flynn, Robert, 1932-
Call Number 812.54 21
Publication Date 2003
Format: Electronic Resources
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery / . David Foskett and [3 others].

2024-05-04T18:13:13Z

by Foskett, David, 1951-, author.
Call Number 641.57 FOS
Publication Date 2017
Summary Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format: Electronic Resources
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Food enrichment with omega-3 fatty acids / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen.

2024-05-04T18:13:13Z

by Jacobsen, Charlotte, editor.
Call Number 612.397 23
Publication Date 2013
Summary Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field.
Format: Electronic Resources
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Flutter projects : a practical, project-based guide to building real-world cross-platform mobile applications and games / Simone Alessandria.

2024-05-04T18:13:13Z

by Alessandria, Simone, author.
Call Number 005.133 23
Publication Date 2020
Summary Flutter is a modern reactive mobile framework that helps you build expressive native apps with a rich experience. This project based guide helps you learn Flutter and Dart by building robust apps using different Flutter libraries like SQLite, Firebase and Flare and finally takes you to deploy your apps for Android, iOS, and the web.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2433085

Nutraceutical and Functional Food Processing Technology [electronic resource].

2024-05-04T18:13:13Z

by Boye, Joyce I.
Call Number 641.308
Publication Date 2015
Summary For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add
Format: Electronic Resources
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The Milf Diet : Let the Power of Whole Foods Transform Your Body, Mind, and Spirit ... Deliciously!.

2024-05-04T18:13:13Z

by Porter, Jessica.
Call Number 641.5636
Publication Date 2013
Format: Electronic Resources
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Vegan Baking Classics : Delicious, Easy-to-Make Traditional Favorites.

2024-05-04T18:13:13Z

by Rudnicki, Kelly.
Call Number 641.5636
Publication Date 2010
Summary Vegan Baking Classics is a one-stop guide to delicious, everyday baked goods free of any animal ingredients. It offers timeless, foolproof recipes that are as delicious as they are easy to prepare, even for kitchen novices. Whether bakers are new to the world of veganism or a veterans with years of experience, readers (and their families) find invaluable resources here for sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they are vegan or not, but they fill a particular need for families concerned about avoiding animal products and maintaining a completely plant-based diet. The recipes use high quality ingredients that are affordable and widely available, and all the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. This book proves you can be vegan and eat your cake too!.
Format: Electronic Resources
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Barley for Food and Health [electronic resource] : Science, Technology, and Products

2024-05-04T18:13:13Z

by Newman, Rosemary K.
Call Number 641.3316
Publication Date 2008
Summary With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain
Format: Electronic Resources
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Managing cultural diversity, NGMS214 : study guide / produced by the Training Resources and Development Services, a unit of South West Institute of TAFE, Warrnambool; writer, Ted Ratcliff.

2024-05-04T18:13:13Z

by Ratcliff, Ted.
Call Number 658.3041 RAT
Publication Date 1998
Format: Books

Nutritional and Health Aspects of Food in Eastern Europe.

2024-05-04T18:13:13Z

by Golikova, Tetiana.
Call Number 664.00947
Publication Date 2021
Format: Electronic Resources
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Cooking with Chia For Dummies [electronic resource].

2024-05-04T18:13:13Z

by Rogers.
Call Number 641.356
Publication Date 2014
Summary Power up your day with a daily dose of chia! Omega-3 fatty acids and fiber are the superstars of cardiovascular health, and chia seeds contain them both in spades. They're also great sources of iron, calcium, magnesium, and zinc, and have been linked to better cholesterol, triglycerides, and blood pressure levels. It's no wonder they've been a staple in Central American diets since the Aztecs, and are once again growing in popularity. Chia is truly a superfood, both nutritious and versatile. Both the seeds and sprouts are edible, but there's so much more to chia than that! Cooking With Chia Fo
Format: Electronic Resources
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Traditional and Modern Japanese Soy Foods [electronic resource] : Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

2024-05-04T18:13:13Z

by Ohyama, Takuji.
Call Number 641.303
Publication Date 2013
Summary In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean
Format: Electronic Resources
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Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.

2024-05-04T18:13:13Z

by Norton, Jennifer E., editor of compilation.
Call Number 664.07 23
Publication Date 2013
Summary Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. <b.
Format: Electronic Resources
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Gluten-Free Wish List : Sweet and Savory Treats You've Missed the Most.

2024-05-04T18:13:13Z

by Sauvage, Jeanne.
Call Number 641.5638
Publication Date 2015
Format: Electronic Resources
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The Vegan Girl's Guide to Life : Cruelty-Free Crafts, Recipes, Beauty Secrets, and More.

2024-05-04T18:13:13Z

by Elliott, Melisser.
Call Number 641.5636
Publication Date 2010
Summary Vegan women everywhere are banding together in their efforts to be healthy, cruelty free, and environmentally responsible. This is their handbook. Melisser (known to most as "The Urban Housewife") presents the basics of veganism for the newbies, lots of DIY craft projects, cruelty-free beauty tips, travel advice, recipes, and more. This book is not just for vegan girls--it's also for anyone who's interested in a cruelty-free lifestyle. Discover the best beauty products, fun vacation spots, plus an assortment of recipes including Jackfruit "Carnitas" Tacos, Twice Baked Chipotle Sweet Potatoes, Curried Red Lentil Veggie Burgers, Chipotle Hominy Stew, and Double Chocolate Cookies. Learn how to make recycled cake stands, find a cross-stitch pattern by Stitch'd Ink, and find out about natural beauty and cleaning products. Reading like a Who's Who of vegan women, contributions of recipes and craft projects will be provided by some of the most respected vegan chefs and bloggers in the world (Isa Chandra Moskowitz, Hannah Kaminsky, Celine Steen, Julie Hasson, Kittee Berns, Kelly Peloza, and more). Full of photos and quirky illustrations, this is useful information with a punk rock attitude. 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

The Minnesota Homegrown Cookbook : Local Food, Local Restaurants, Local Recipes.

2024-05-04T18:13:13Z

by King, Tim.
Call Number 641.59775999999999
Publication Date 2008
Summary Recipes from 35 of Minnesota's outstanding restaurants with a commitment to locally grown, organic, sustainable cookery.
Format: Electronic Resources
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Naturally Healthy First Foods for Baby : The Best Nutrition for the First Year and Beyond.

2024-05-04T18:13:13Z

by Rubin, Jacqueline.
Call Number 649.3
Publication Date 2008
Summary Naturally Healthy First Foods for Baby is an informative, innovative and easy-to-use guide that shows you how to prepare wholesome, homemade baby foods.
Format: Electronic Resources
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Flour and breads and their fortification in health and disease prevention [electronic resource] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

2024-05-04T18:13:13Z

by Preedy, Victor R.
Call Number 664.7207 FLO
Publication Date 2011
Summary Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those four and break related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format: Electronic Resources
Click here to view ebook

The Complete Book of Home Canning.

2024-05-04T18:13:13Z

by Agriculture.
Call Number 641.42
Publication Date 2015
Summary The ultimate, authortative guide to home canning, direct from the US Government! Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The Complete Book of Home Canning is a comprehensive guide to canning put out by the United States Department of Agriculture. The first part of the book explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part is a series of canning guides for specific foods: fruit; tomatoes; vegetables; poultry, red meat, and seafood; fermented foods and vegetables; and jams and jellies. contains many new research-based recommendations for canning safer and better quality food at home. The Complete Book of Home Canning an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices. This latest Skyhorse Publishing edition features practical full-color illustrations as well has full-color photos showing the ingredients and techniques described. 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

Compendium of the Microbiological Spoilage of Foods and Beverages.

2024-05-04T18:13:13Z

by Sperber, William H.
Call Number 664
Publication Date 2010
Summary The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format: Electronic Resources
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Starch and Starchy Food Products : Improving Human Health.

2024-05-04T18:13:13Z

by Bello-Pérez, Luis A.
Call Number 664.2
Publication Date 2023
Format: Electronic Resources
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Flour and Breads and Their Fortification in Health and Disease Prevention.

2024-05-04T18:13:13Z

by Watson, Ronald Ross.
Call Number 664.06
Publication Date 2019
Format: Electronic Resources
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Adhesion in Foods : Fundamental Principles and Applications.

2024-05-04T18:13:13Z

by Nussinovitch, Amos.
Call Number 664.07
Publication Date 2016
Format: Electronic Resources
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Technology of Breadmaking / Stanley Cauvain.

2024-05-04T18:13:13Z

by Cauvain, Stanley, author.
Call Number 664.7523 CAU
Publication Date 2015
Format: Electronic Resources
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Applications of Next Generation Biosurfactants in the Food Sector.

2024-05-04T18:13:13Z

by Inamuddin.
Call Number 664
Publication Date 2022
Format: Electronic Resources
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Alternative and Replacement Foods.

2024-05-04T18:13:13Z

by Grumezescu, Alexandru Mihai.
Call Number 664.6
Publication Date 2018
Format: Electronic Resources
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Microbiological Guidelines : Support for Interpretation of Microbiological Test Results of Foods.

2024-05-04T18:13:13Z

by Collective.
Call Number 664.001579
Publication Date 2018
Format: Electronic Resources
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Flour and Breads and their Fortification in Health and Disease Prevention.

2024-05-04T18:13:13Z

by Preedy, Victor.
Call Number 664.7207
Publication Date 2011
Summary Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format: Electronic Resources
Click here to view book

Strategies to Improve the Quality of Foods.

2024-05-04T18:13:13Z

by Lorenzo, Jose Manuel.
Call Number 664.06
Publication Date 2023
Format: Electronic Resources
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Challenges and Potential Solutions in Gluten Free Product Development.

2024-05-04T18:13:13Z

by Singh Deora, Navneet.
Call Number 664.6
Publication Date 2021
Format: Electronic Resources
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Food Packaging : Innovations and Shelf-Life.

2024-05-04T18:13:13Z

by da Cruz, Rui M. S.
Call Number 664.09
Publication Date 2019
Format: Electronic Resources
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Imaging Technologies and Data Processing for Food Engineers.

2024-05-04T18:13:13Z

by Sozer, Nesli.
Call Number 664.07
Publication Date 2016
Format: Electronic Resources
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Umami : Unlocking the Secrets of the Fifth Taste.

2024-05-04T18:13:13Z

by G., Ole.
Call Number 641.5
Publication Date 2014
Summary In the West, we have identified only four basic tastessour, sweet, salty, and bitterthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Format: Electronic Resources
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Functional Foods.

2024-05-04T18:13:13Z

by Chhikara, Navnidhi.
Call Number 641.3
Publication Date 2022
Format: Electronic Resources
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Pulse Foods : Processing, Quality and Nutraceutical Applications.

2024-05-04T18:13:13Z

by Tiwari, Brijesh K.
Call Number 664.80565
Publication Date 2020
Format: Electronic Resources
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Oilseeds.

2024-05-04T18:13:13Z

by Tanwar, Beenu.
Call Number 664.3
Publication Date 2020
Format: Electronic Resources
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Sustainable Protein Sources.

2024-05-04T18:13:13Z

by Nadathur, Sudarshan.
Call Number 641.12
Publication Date 2016
Format: Electronic Resources
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Steamed Breads : Ingredients, Processing and Quality.

2024-05-04T18:13:13Z

by Huang, Sidi.
Call Number 664.7523
Publication Date 2016
Format: Electronic Resources
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Next-Generation Plant-Based Foods : Design, Production, and Properties.

2024-05-04T18:13:13Z

by McClements, David Julian.
Call Number 664
Publication Date 2022
Format: Electronic Resources
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Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector.

2024-05-04T18:13:13Z

by Swainson, M.
Call Number 664.00685
Publication Date 2018
Summary This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces. -- Provided by publisher.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=https://app.knovel.com/hotlink/toc/id:kpSHTQMFMC/swainsons-handbook-of?kpromoter=marc$zClick here to view

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition.

2024-05-04T18:13:13Z

by Nussinovitch, Amos.
Call Number 664.06
Publication Date 2023
Format: Electronic Resources
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