Search Results for breads - Narrowed by: Books

Breads / Sarah Brown.

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by Brown, Sarah.
Call Number ARC 641.815 BRO
Publication Date 1986
Format: Books

Vienna and other fancy breads

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by Gribbin, H.
Call Number ARC 664.752 GRI
Publication Date 1999 1998 1997 1996 1995
Format: Books

Breads of the world / Jennie Shapter.

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by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2000
Format: Books

The great cooks' guide to breads

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Call Number 641.815 GRE
Publication Date 1977
Format: Books

Breads, buns and yeastcakes/ by Mary Norwak

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by Norwak, Mary
Call Number ARC 641.815 NOR
Publication Date 1976
Format: Books

Breads, rolls and sweet doughs / by Paul Richards.

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by Richards, Paul
Call Number ARC 641.63 RIC
Publication Date 1932
Format: Books

Baker & Spice exceptional breads / Dan Lepard & Richard Whittington.

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by Lepard, Dan.
Call Number 641.815 LEP
Publication Date 2007
Format: Books

Italian breads : from focaccia to grissini / Maxine Clark.

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by Clark, Maxine, 1955-
Call Number 641.8150945 CLA
Publication Date 2009
Format: Books

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

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

Baking : breads, muffins, cakes, pies, tarts, cookies, bars / Martha Day.

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by Day, Martha.
Call Number 641.815 DAY
Publication Date 2003
Format: Books

The art of quick breads : simple everyday baking / by Beth Hensperger

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by Hensperger, Beth
Call Number 641.815 HEN
Publication Date 1994
Format: Books

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

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

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

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

Fundamentals of quantity food preparation : breads, soups and sandwiches / Geraline B. Hardwick.

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by Hardwick, Geraline B.
Call Number 641.57 HAR
Publication Date 1978
Format: Books

Bread : the universal loaf : 60 innovative breads from around the world / Tamara Milstein.

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by Milstein, Tamara, 1965-
Call Number 641.815 MIL
Publication Date 2000
Format: Books

Baking 1 : breads, cakes and biscuits / [compiled by Rosemary Hume and Muriel Downes].

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by Cordon Bleu Cookery School.
Call Number ARC STA 641.71 COR
Format: Books

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

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

Sunset cook book of breads / edited by Susan Warton and Kandace Esplund Reeves.

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Call Number ARC 641.815 SUN
Publication Date 1977
Format: Books

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

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Call Number 641.815 BEA
Publication Date 1994
Format: Books

Focaccia : simple breads from the Italian oven / Carol Field; photography by Joyce Oudkerk Pool

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by Field, Carol
Call Number 641.815 FIE
Publication Date 1994
Format: Books

Secrets of a Jewish baker : authentic Jewish rye and other breads / by George Greenstein.

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by Greenstein, George
Call Number ARC 641.815 GRE
Publication Date 1993
Format: Books

Whitehead's family cook book and book of breads and cakes/ by Jessup Whitehead

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by Whitehead, Jessup
Call Number ARC 641.86 WHI
Publication Date 1891
Format: Books

Artisan breads at home with the Culinary Institute of America / Eric Kastel, Cathy Charles.

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by Kastel, Eric.
Call Number 641.815 KAS
Publication Date 2010
Format: Books

Artisan breads at home with the Culinary Institute of America / Eric Kastel, Cathy Charles.

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by Kastel, Eric.
Call Number 641.815 KAS
Publication Date 2010
Format: Books

Linda Collister's book of baking : delicious recipes for cakes, cookies, pies, and breads.

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by Collister, Linda.
Call Number 641.815 COL
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0413/2004000315.html

Fast breads : 50 recipes for easy, delicious bread / by Elinor Klivans ; photographs by Susie Cushner.

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by Klivans, Elinor.
Call Number 641.815 KIL
Publication Date 2010
Format: Books

Classic breads : delicious recipes from around the world / Manuela Caldirola, Nicoletta Negri, and Nathalie Aru.

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by Caldirola, Emanuela.
Call Number 641.815 CAL
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip042/2003008842.html Publisher description http://www.loc.gov/catdir/description/ste031/2003008842.html

No need to knead : handmade artisan breads in 90 minutes / written & illustrated by Suzanne Dunaway.

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by Dunaway, Suzanne, 1940-
Call Number 641.815 DUN
Publication Date 2012
Summary Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion.
Format: Books

The rye baker : classic breads from Europe and America / Stanley Ginsberg ; photographs by Quentin Bacon.

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by Ginsberg, Stanley, author.
Call Number 641.815 GIN
Publication Date 2016
Format: Books

The village baker : classic regional breads from Europe and America / Joe Ortiz; foreword by Marion Cunningham

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by Ortiz, Joe, 1946-
Call Number 641.815 ORT
Publication Date 1993
Format: Books

Complete baking : with over 400 recipes for pies, tarts, buns, muffins, breads, cookies and cakes / Martha Day.

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by Day, Martha.
Call Number 641.815 DAY
Publication Date 2006
Format: Books

Artisan baking across America : the breads, the bakers, the best recipes / Maggie Glezer ; photographs by Ben Fink.

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by Glezer, Maggie.
Call Number 641.815 GLE
Publication Date 2000
Format: Books

Sourdough : recipes for rustic fermented breads, sweets, savories, and more / Sarah Owens ; photographs by Ngoc Minh Ngo.

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by Owens, Sarah, 1978-, author.
Call Number 641.815 OWE
Publication Date 2015
Format: Books

The modern baker : time-saving techniques for breads, tarts, pies, cakes, & cookies / Nick Malgieri ; photographs by Charles Schiller.

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by Malgieri, Nick
Call Number 641.815 MAL
Publication Date 2008
Format: Books

Bread : the breads of the world and how to bake them at home / Christine Ingram and Jennie Shapter.

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by Ingram, Christine
Call Number 641.815 ING
Publication Date 2003
Format: Books

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

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

The bread baker's apprentice : making classic breads with the cutting edge techniques of a bread master / Peter Reinhart.

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by Reinhart, Peter.
Call Number 641.815 REI
Publication Date 2001
Format: Books

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

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by Karousos, George, 1944-
Call Number 641.86 KAR
Publication Date 1994
Summary Treasury of dessert and baking ideas for the hotel or restaurant patissier. Includes both classic desserts and up-to-date recipes reflecting current tastes and trends.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/93040222.html Publisher description http://www.loc.gov/catdir/enhancements/fy0707/93040222-d.html

Baking with passion : exceptional recipes for real breads, cakes & pastries / Dan Lepard and Richard Whittington ; special photography by Peter Williams.

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by Lepard, Dan.
Call Number 641.815 LEP
Publication Date 2010
Format: Books

Fika : the art of the Swedish coffee break, with recipes for pastries, breads, and other treats / Anna Brones & Johanna Kindvall.

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by Brones, Anna, author.
Call Number 641.59485 BRO
Publication Date 2015
Summary "An illustrated lifestyle cookbook on the Swedish tradition of fika -- a twice-daily coffee break -- including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Sweden is one of the world's top coffee consuming nations, and the social coffee break known as fika is a cultural institution. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika is part of the national identity and a marker of the Swedish ideal of taking time to appreciate life's small joys. Fika can be had alone or in groups, indoors or outdoors, while traveling or while at home, and Fika is full of inspiration to elevate these daily coffee breaks. In this adorable and illustrated cookbook, Anna Brones and Johanna Kindvall share more than 45 classic recipes from their motherland--from cinnamon buns and ginger snaps to rhubarb cordial and rye bread--while also examining what fika means to Swedes and how we can all integrate its values into our daily lives."
Format: Books

Breads, white and brown, their place in thought and social history / by R.A. McCance and E.M.Widdowson ; <With bibl.>.

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by McCance, R. A. (Robert Alexander), 1899-1993
Call Number ARC 641.815 MCC
Format: Books

How to make bread : step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries / Emmanuel Hadjiandreou ; photography by Steve Painter.

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by Hadjiandreou, Emmanuel.
Call Number 641.815 HAD
Publication Date 2011
Format: Books

Simply great breads : sweet and savory yeasted treats from America's premier artisan baker / Daniel Leader with Lauren Chattman ; photographer, Ditte Isager.

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by Leader, Daniel.
Call Number 641.815 LEA
Publication Date 2011
Format: Books

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

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

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

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

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

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by King, Andy, 1961-, author.
Call Number 641.815 KIN
Publication Date 2013
Summary Offers recipes for freshly baked breads and other baked items made in the traditional way, without a mixer, with instructions for hand-mixing and other traditional techniques.
Format: Books
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html

Artisan breads : practical recipes and detailed instructions for baking the world's finest loaves / Jan Hedh ; [photographs by] Klas Andersson ; [translated by Katarina Sjöwall Trodden].

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by Hedh, Jan.
Call Number 641.815 HED
Publication Date 2011
Summary In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions; from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world including Italian, French, Swiss, German, Arabic, and of course Swedish bread; this book is a must-have for all those who love to bake.
Format: Books

Les pains et viennoiseries : de l'ecole lenotre = [breads and Viennese breads] / [editor, Jean-Pierre Chalangeas ; translated by Rebecca Reid ; photography by Moussa Elibrik-Delescluse].

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by Chalangeas, Jean-Pierre.
Call Number 641.815 PAI
Publication Date 1995
Format: Books

Special and decorative breads / by Roland Bilheux ...[et al]; under the direction of Jean Chazalon and Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

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by Bilheux, Roland, 1944-
Call Number 641.815 BIL
Publication Date 1989
Format: Books

Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers / Daniel Leader with Lauren Chattman ; photography by Jonathan Lovekin ; line drawings by Alan Witschonke.

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by Leader, Daniel.
Call Number 641.815 LEA
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102247.html

Wood-fired oven cookbook : 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs / Holly and David Jones.

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by Jones, Holly.
Call Number 641.71 JON
Publication Date 2012
Format: Books

An Australian country harvest cookbook : more than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage / Gilian Painter ; photographs by Norman Zammit.

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by Painter, Gilian.
Call Number 641.5994 PAI
Publication Date 1992
Format: Books

Special and decorative breads : Traditional, regional and special breads, fancy breads, Viennese pastries, croissants, brioches, decorative breads and presentation pieces / by Alain Couet and Eric Kayser ...[et al]; under the direction of Jean Chazalon and Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson

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by Couet, Alain
Call Number 641.815 COU
Publication Date 1990
Format: Books

The art and craft of bread [digital videorecording].

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Call Number DVD 641.815 ART
Publication Date 2005
Summary Ace Bakery is a top-notch bakery that supplies artisan breads to Toronto?s top tables. But success has its own challenges. With 340 fresh deliveries daily including bread to hundreds of restaurants, hotels, caterers, grocery and gourmet food shops, how does Ace balance mass production while maintaining the integrity of their product? A new contract has bakers creating a six-foot baguette and Michael watches the development of a new bread. But will it be a hit with consumers?
Format: Books

Bread = Pane.

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Call Number 641.815 BRE
Publication Date 2006
Format: Books

The fundamental techniques of classic bread baking / by the French Culinary Institute ; photographs by Matthew Septimus.

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by French Culinary Institute (New York, N.Y.)
Call Number 641.815 FUN
Publication Date 2011
Format: Books

The fundamental techniques of classic bread baking / by the French Culinary Institute ; photographs by Matthew Septimus.

2024-05-17T04:29:30Z

by French Culinary Institute (New York, N.Y.)
Call Number 641.815 FUN
Publication Date 2011
Format: Books

Bread revolution : rise up & bake / Duncan Glendinning & Patrick Ryan.

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by Glendinning, Duncan.
Call Number 641.815 GLE
Publication Date 2012
Summary The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.
Format: Books

The bread and bread machine cookbook / Christine Ingram and Jennie Shapter.

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by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2003
Summary Covering a full range of breads made by hand and in bread-machines, this comprehensive cookery book offers over 200 recipes, including old favourites, surprises and speciality breads from individual countries. It has a special focus on key ingredients, techniques and essential equipment.
Format: Books

Bread : simple and satisfying recipes for the bread machine / Kathryn Hawkins.

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by Hawkins, Kathryn
Call Number 641.815 HAW
Publication Date 2010
Summary Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread.
Format: Books

Bread machine baking for all seasons / Connie Merydith.

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by Merydith, Connie.
Call Number 641.815 MER
Publication Date 1997
Summary Fresh ingredients capture the rhythms of nature throughout the year in this unique bread-machine recipe collection. There's a flavorful variety for every season and a specialty for every holiday, including Spring: Honey Yogurt Oat Bread, Poppy Seed Rings; Summer: Lemon Bread, Blueberry Oat Bread; Autumn: Raisin and Nut Bread, Pizza Dough; and Winter: Citrus Celebration Bread, Cinnamon Walnut Bread. New approaches to familiar fare include Whole Wheat Molasses, Honey Cornmeal, and Buttermilk White breads. Use the tasty Sourdough Starter recipe in eight different variations. There's even Prosciutto Bread, with the meat and cheese baked right into the loaf; Focaccia, a flatbread with tomato and herbs; and three varieties of bagel.
Format: Books
Publisher description http://www.loc.gov/catdir/description/random041/96039094.html

Flat bread technology / Jalal Qarooni.

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by Qarooni, Jalal
Call Number 641.815 QAR
Publication Date 1996
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0820/95044918-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0820/95044918-t.html

80 bread machine best-ever recipes : discover the potential of your bread machine with step-by-step recipes from around the world, illustrated in 300 photographs / Jennie Shapter.

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by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2011
Format: Books

Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / by Richard Bertinet ; with photography by Jean Cazals.

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by Bertinet, Richard, author.
Call Number 641.815 BER
Publication Date 2012 2007
Summary Helps you to master the mighty sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the croissant and all its variations as well as covers other sweet breads such as stollen and brioche.
Format: Books

Confections : exotic desserts from the French Caribbean.

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Call Number 641.865 CON
Publication Date 1999
Format: Books

Bread : a baker's book of techniques and recipes/ Jeffrey Hamel.

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by Hamelman, Jeffrey.
Call Number ARC 641.815 HAM
Publication Date 2004
Summary "Jeffrey Hamelman, a professional baker for nearly three decades, shares his experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he guides bakers through all elements of this craft." "Bread contains 118 detailed, step-by-step recipes for an array of breads. Hundreds of drawings illustrate techniques, and 35 color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations."--BOOK JACKET.
Format: Books

Cakes & biscuits.

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Call Number 641.865 CAK
Publication Date 1994
Format: Books

Simply delicious cooking 2 / Ron Kalenuik.

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by Kalenuik, Ron.
Call Number 641.5 KAL
Publication Date 1994
Summary Simple and delicious recipes from appetizers to the main course, vegetables to breads and desserts.
Format: Books

Bread : consumption, cultural significance and health effects / Hilda Lewis, editor.

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by Lewis, Hilda, editor.
Call Number 664.752 BRE
Publication Date 2017
Format: Books

Potato cookbook

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by Blacker, Maryanne
Call Number ARC PER 641.6521 POT
Publication Date 1994
Format: Books

Fire + ice / Darra Goldstein ; photography by Stefan Wettainen.

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by Goldstein, Darra, author.
Call Number 641.5948 GOL
Publication Date 2015
Format: Books

Tapas : a culinary journey of discovery / Susan Ree.

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by Ree, Susanna
Call Number 641.812 REE
Publication Date 2011 2006
Format: Books

Jacques Pepin's the art of cooking volume 2 / Jacques Pepin

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by Pepin, Jacques
Call Number 641.5 PEP
Publication Date 1992
Format: Books

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

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by Poilâne, Apollonia, author.
Call Number 641.815 POI
Publication Date 2019
Summary "For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash".
Format: Books

Mastering the art of baking : A complete step-by -step guide / Anneka Manning.

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by Manning, Anneka.
Call Number 641.815 MAN
Publication Date 2013 2012
Format: Books

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

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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

Berries : sweet & savory recipes / Eliza Cross ; photographs by Stacey Cramp.

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by Cross, Eliza, author.
Call Number 641.647 CRO
Publication Date 2016
Format: Books

Middle Eastern bible / Fiona Hammond.

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by Hammond, Fiona
Call Number 641.5956 HAM
Publication Date 2010
Summary Includes more than 120 recipes for easy, authentic food. As well as meat, seafood and vegetable dishes, there are mezes, soups and salads, pastries, breads, sweets and drinks.
Format: Books

The sultan's kitchen : a Turkish cookbook / by Özcan Ozan ; photographs by Carl Tremblay.

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by Ozan, Özcan
Call Number ARC 641.59561 OZA
Publication Date 1998
Summary Presents Middle-Eastern recipes for breads, boreks, soups, meat, seafood, pilafs, salads, and desserts.
Format: Books

Lancashire cookery / compiled by Readers of "The Dalesman"

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Call Number ARC 641.5942 LAN
Publication Date 1973
Format: Books

Colonial home baked bread 'n' biscuits.

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Call Number ARC 641.815 COL
Publication Date 1979 1978 1977 1976 1975
Format: Books

Making bread : the taste of traditional home-baking.

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Call Number ARC 641.815 MAK
Publication Date 2000
Format: Books

Breadcraft

2024-05-17T04:29:30Z

by Irons , J. R.
Call Number ARC 664.752 IRO
Publication Date 1900
Format: Books

Cooking with quinoa : the supergrain / Rena Patten.

2024-05-17T04:29:30Z

by Patten, Rena
Call Number 641.631 PAT
Publication Date 2011
Summary Featuring 90 recipes including soups, breads and pastas salads and more. Quinea is considered to be almost a complete food. It is very high in protein, full of vitamins and gluten and wheat free.
Format: Books

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

2024-05-17T04:29:30Z

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

Healthful cookery / by Jenny Bartlett.

2024-05-17T04:29:30Z

by Bartlett, Jenny.
Call Number ARC 641.5994 BAR
Publication Date 1938
Format: Books

Bread : delicious bread, crusty or soft, for creative cooking.

2024-05-17T04:29:30Z

Call Number 641.815 BRE
Publication Date 2002
Format: Books

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

2024-05-17T04:29:30Z

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

The gefilte manifesto : new recipes for old world Jewish foods / Jeffrey Yoskowitz & Liz Alpern.

2024-05-17T04:29:30Z

by Yoskowitz, Jeffrey, author.
Call Number 641.5676 YOS
Publication Date 2016
Format: Books

New German cooking : recipes for classics revisited / Jeremy & Jessica Nolen with Drew Lazor ; photographs by Jason Varney.

2024-05-17T04:29:30Z

by Nolen, Jeremy, author.
Call Number 641.5943 NOL
Publication Date 2014
Format: Books

Pains/ by Gontran Cherrier

2024-05-17T04:29:30Z

by Cherrier, Gontran
Call Number ARC 641.815 CHE
Publication Date 2008
Format: Books

Bread and beyond

2024-05-17T04:29:30Z

by Sutherland Smith, Beverley
Call Number 641.815 SMI
Publication Date 1985
Format: Books

The festive bread book

2024-05-17T04:29:30Z

by Cutler, Kathy
Call Number 641.815 CUT
Publication Date 1982
Format: Books

The new bun cookery book 1975 : our old favourites

2024-05-17T04:29:30Z

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

Vienna bread

2024-05-17T04:29:30Z

by Richter , Victor F.A.
Call Number 664.752 RIC
Format: Books

Professional baking / Wayne Gisslen

2024-05-17T04:29:30Z

by Gisslen, Wayne, 1946-
Call Number 641.815 GIS
Publication Date 1994 1985
Format: Books

Cooking like mummyji : real indian food from the family home / Vicky Bhogal ; foreword by Atul Koghhar.

2024-05-17T04:29:30Z

by Bhogal, Vicky, author.
Call Number 641.5954 BHO
Publication Date 2016
Format: Books

Recipes from home / David Page and Barbara Shinn ; foreword by Calvin Trillin.

2024-05-17T04:29:30Z

by Page, David
Call Number ARC 641.5973 PAG
Publication Date 2001
Format: Books

Tested tasties / compiled by Lorraine Martin and Marion Ellicott ; supervised by N. Rice ; illustrated by Thelma McHarg.

2024-05-17T04:29:30Z

by Martin, Lorraine
Call Number ARC COM 641.599442 TES
Publication Date 1971
Format: Books

Beard on bread / James Beard.

2024-05-17T04:29:30Z

by Beard, James.
Call Number ARC 641.815 BEA
Publication Date 1981
Format: Books

The blessings of bread

2024-05-17T04:29:30Z

by Bailey, Adrian, 1928-
Call Number 641.331 BAI
Publication Date 1975
Format: Books

Beard on bread / James Beard.

2024-05-17T04:29:30Z

by Beard, James.
Call Number 641.815 BEA
Publication Date 1973
Format: Books

'Dear Housewives.' / Doris Grant.

2024-05-17T04:29:30Z

by Grant, Doris
Call Number ARC 641.1 GRA
Publication Date 1954
Format: Books

Against the grain : extraordinary gluten-free recipes made from real, all-natural ingredients / Nancy Cain ; photographs by Jennifer May.

2024-05-17T04:29:30Z

by Cain, Nancy, author.
Call Number 641.815 CAI
Publication Date 2015
Format: Books

Smoke & spice : cooking with smoke, the real way to barbecue / Cheryl and Bill Jamison.

2024-05-17T04:29:30Z

by Jamison, Cheryl Alters.
Call Number 641.5784 JAM
Publication Date 2014
Format: Books

Bake / Alison Thompson ; photography by Adrian Lander.

2024-05-17T04:29:30Z

by Thompson, Alison, 1977-
Call Number 641.815 THO
Publication Date 2011
Summary Alison includes all her absolute favourite recipes for breads, pastries, cakes, muffins, scones, biscuits and slices, and desserts. There's even a section including gluten-free options. Many of these recipes she's been baking for years, refining and perfecting them until they produce consistently outstanding results. With detailed information on techniques, equipment and ingredients, and simple step-by-step instructions, this book really is the baker's bible.
Format: Books

Eva's kitchen : cooking with love for family & friends / Eva Longoria with Marah Stets.

2024-05-17T04:29:30Z

by Longoria, Eva, 1975-, author.
Call Number 641.5 LON
Publication Date 2011
Summary Actress Eva Longoria shares one hundred of her favorite recipes, such as spicy roasted brussels sprouts and lemon lime tilapia, as well as culinary tips, personal stories, and photographs of her family and friends.
Format: Books

Rosewater and soda bread / Marsha Mehran.

2024-05-17T04:29:30Z

by Mehran, Marsha.
Call Number FIC MEH
Publication Date 2008
Format: Books

The bread cookbook / Ann Nicol.

2024-05-17T04:29:30Z

by Nicol, Ann
Call Number ARC 641.815 NIC
Publication Date 1995
Format: Books

Bread & bread making : prepared for use by the Australian Baking Industry/ Mauri Integrated Ingredients

2024-05-17T04:29:30Z

Call Number ARC 641.815 BRE
Publication Date 1995
Format: Books

Superfoods : recipes & preparation / Saskia Fraser.

2024-05-17T04:29:30Z

by Fraser, Saskia, author.
Call Number 641.5637 FRA
Publication Date 2018
Summary Broccoli, blueberries, goji berries, oily fish, wheatgrass, pomegranate juice, green tea and, incredibly, chocolate. These are just some of the superfoods with essential nutrients that can heal our exhausted, stress-wracked bodies, and boost the immune system. This new book offers extensive advice on how and what to buy, grow, prepare and cook for a super-healthy lifestyle.--Provided by publisher.
Format: Books

The Williams-Sonoma baking book / general editor, Chuck Williams.

2024-05-17T04:29:30Z

Call Number 641.815 WIL
Publication Date 2009
Summary Nothing evokes the comforts of home better than freshly baked treats straight from the oven. Here you'll find recipes that both fit into your busy schedule and suit nearly every occasion, from quick desserts for weeknight suppers to fancy cakes for holiday tables.
Format: Books

Tandaco dry yeast recipes.

2024-05-17T04:29:30Z

by Cerebos (Australia) Ltd.
Call Number ARC ADV 641.815 TAN
Publication Date 1989 1988 1987 1986 1985
Format: Books

The bread book / Carlson Wade.

2024-05-17T04:29:30Z

by Wade, Carlson.
Call Number ARC 641.815 WAD
Publication Date 1973
Format: Books

Retro baking / editorial and food director, Pamela Clark.

2024-05-17T04:29:30Z

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

Absolutely chocolate : irresistible excuses to indulge / from the editors of Fine cooking ; photographs by Anna Williams.

2024-05-17T04:29:30Z

Call Number 641.3374 ABS
Publication Date 2009
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy1004/2009016383-t.html

Best ever three & four ingredient cookbook : 400 fuss-free and fast recipes - breakfasts, appetizers, lunches, suppers and desserts using only four ingredients or less / Jenny White & Joanna Farrow.

2024-05-17T04:29:30Z

by White, Jennifer, 1971-, author.
Call Number 641.555 WHI
Publication Date 2006
Format: Books

The handmade loaf / Dan Lepard.

2024-05-17T04:29:30Z

by Lepard, Dan.
Call Number 641.815 LEP
Publication Date 2013
Format: Books

Artisan bread/ Paul Hughes.

2024-05-17T04:29:30Z

by Hughes, Paul
Call Number WAIARC 641.86 HUG
Publication Date 2009
Format: Books

Swiss bakery / Richemont Craft School

2024-05-17T04:29:30Z

by Richemont Craft School
Call Number 641.815 RIC
Publication Date 1991
Format: Books

Bakery technology book 1 : Bread

2024-05-17T04:29:30Z

by Jenkins , Sylvia M.
Call Number 664.752 J52B
Publication Date 1974
Format: Books

The baker and miller / Offical organ of the Master Bakers' Associations of Victoria.

2024-05-17T04:29:30Z

Call Number ARC 664.752 BAK 1940
Publication Date 1940
Format: Books

Australian breadmaking handbook

2024-05-17T04:29:30Z

by Bread Research Institute of Australia
Call Number 641.815 AUS
Publication Date 1989
Format: Books

English bread and yeast cookery

2024-05-17T04:29:30Z

by David, Elizabeth, 1913-1992
Call Number 641.815 DAV
Publication Date 1977
Format: Books

Veganomicon : the ultimate vegan cookbook / Isa Chandra Moskowitz & Terry Hope Romero.

2024-05-17T04:29:30Z

by Moskowitz, Isa Chandra.
Call Number 641.5636 MOS
Publication Date 2007
Format: Books

One potato, two potato : 300 recipes from simple to elegant -- appetizers, main dishes, side dishes, and more / Roy Finamore, with Molly Stevens.

2024-05-17T04:29:30Z

by Finamore, Roy.
Call Number 641.6521 FIN
Publication Date 2001
Format: Books
Table of contents http://www.loc.gov/catdir/toc/hm021/2001026373.html

Sky juice and flying fish : traditional Caribbean cooking / Jessica B. Harris.

2024-05-17T04:29:30Z

by Harris, Jessica B.
Call Number 641.59729 HAR
Publication Date 1991
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0631/90048012-t.html

Advanced bread and pastry/ Michel Suas.

2024-05-17T04:29:30Z

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

Sourdough cookery / by Rita Davenport.

2024-05-17T04:29:30Z

by Davenport, Rita.
Call Number 641.815 DAV
Publication Date 1981
Format: Books

The book of bread / by Owen Simmons.

2024-05-17T04:29:30Z

by Simmons, Owen.
Call Number ARC 664.7523 SIM
Publication Date 1903
Format: Books

The wurst! : the very best of German food / Otto Wolfe.

2024-05-17T04:29:30Z

by Wolfe, Otto, author.
Call Number 641.5943 WOL
Publication Date 2016
Summary For too long a cuisine undervalued against those other European stalwarts, French and Italian it is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare from slow-cooked roasts to hearty salads, tasty snacks, enriched breads and moreish desserts it has it all. Hotdogs, burgers, pretzels, rye bread and beer and just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food you would be surprised about how influential this cuisine has been throughout history.
Format: Books

Artisan baking :/ Maggie Glezer ; photographs by Ben Fink.

2024-05-17T04:29:30Z

by Glezer, Maggie.
Call Number 641.815 GLE
Publication Date 2005 2000
Format: Books

From pizzas to pancakes / Jan Stephens.

2024-05-17T04:29:30Z

by Stephens, Jan.
Call Number 641.815 STE
Publication Date 1998
Format: Books

World sourdoughs from antiquity / Ed Wood.

2024-05-17T04:29:30Z

by Wood, Ed, 1926-
Call Number 641.815 WOO
Publication Date 1996
Format: Books

The Tassajara bread book / Edward Espe Brown.

2024-05-17T04:29:30Z

by Brown, Edward Espe.
Call Number 641.815 BRO
Publication Date 1995
Format: Books

Successful selling.

2024-05-17T04:29:30Z

by Richemont Craft School (Lucerne, Switzerland)
Call Number 658.81 SUC
Publication Date 1991
Format: Books

Doris Brett's Australian bread book

2024-05-17T04:29:30Z

by Brett, Doris, 1950-
Call Number 641.815 BRE
Publication Date 1984
Format: Books

The Tassajara bread book / Edward Espe Brown.

2024-05-17T04:29:30Z

by Brown, Edward Espe.
Call Number ARC 641.815 BRO
Publication Date 1970
Format: Books

Manna : a comprehensive treatise on bread manufacture.

2024-05-17T04:29:30Z

by Banfield, Walter T.
Call Number ARC 664.752 BAN
Publication Date 1949 1948 1947 1946 1945
Format: Books

Manna : a comprehensive treatise on bread manufacture.

2024-05-17T04:29:30Z

by Banfield, Walter T.
Call Number ARC 664.752 BAN
Publication Date 1947
Format: Books

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

2024-05-17T04:29:30Z

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

Mezze cookbook : sharing plates from the Middle East / Salma Hage.

2024-05-17T04:29:30Z

by Hage, Salma, author.
Call Number 641.5956 HAG
Publication Date 2018
Summary More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.
Format: Books

The comfort table / by Katie Lee Joel ; foreword by Paula Deen.

2024-05-17T04:29:30Z

by Lee, Katie.
Call Number 641.5973 LEE
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0826/2007049538-d.html Table of contents only http://www.loc.gov/catdir/toc/ecip086/2007049538.html

Ingredients for bakers / by Samuel A. Matz.

2024-05-17T04:29:30Z

by Matz, Samuel A.
Call Number 664.7 MAT
Publication Date 1996
Format: Books

Bread baking, trade accreditation, bridging course.

2024-05-17T04:29:30Z

by William Angliss College.
Call Number CUR 664.752 BRE
Publication Date 1994
Format: Books

Encyclopedia of creative cooking. A step-by-step guide to the world's best cooking : Volume 16 Yeast Cookery.

2024-05-17T04:29:30Z

Call Number ARC 641.815 ENC
Publication Date 1980
Format: Books

Country bread / by Linda Collister & Anthony Blake.

2024-05-17T04:29:30Z

by Collister, Linda.
Call Number 641.815 COL
Publication Date 2000
Format: Books

The bread book / Linda Collister & Anthony Blake.

2024-05-17T04:29:30Z

by Collister, Linda.
Call Number 641.815 COL
Publication Date 1999
Format: Books

Bread / by Beth Hensperger; photography by Victor Budnik.

2024-05-17T04:29:30Z

by Hensperger, Beth
Call Number 641.815 HEN
Publication Date 1988
Format: Books

The complete vogel bread cookbook / compiled by Catherine Saxelby.

2024-05-17T04:29:30Z

by Saxelby, Catherine.
Call Number ARC 641.631 COM
Publication Date 1983
Format: Books

Let's cook with yeast / by Patty Fisher.

2024-05-17T04:29:30Z

by Fisher, Patty.
Call Number 641.815 FIS
Publication Date 1971
Format: Books

Recipes made with bread / byTip Top Bakeries.

2024-05-17T04:29:30Z

by Tip Top Bakeries
Call Number ARC ADV 641.815 REC
Publication Date 1966
Format: Books

Recipes made with bread.

2024-05-17T04:29:30Z

by Northern Bakeries Pty. Ltd.
Call Number ARC ADV 641.815 REC
Publication Date 1953
Format: Books

America's best chefs cook with Jeremiah Tower : companion to the PBS television show of the same name, produced by Santa Fe Ventures, Inc. / Jeremiah Tower.

2024-05-17T04:29:30Z

by Tower, Jeremiah.
Call Number 641.5973 TOW
Publication Date 2003
Format: Books
Table of contents Publisher description

Leith's vegetarian bible / Polly Tryer ; with contributions by Fiona Burrell... [et al.].

2024-05-17T04:29:30Z

by Tyrer, Polly
Call Number ARC 641.5636 TYR
Publication Date 2002
Format: Books

The best bread machine cookbook ever / Madge Rosenberg.

2024-05-17T04:29:30Z

by Rosenberg, Madge.
Call Number ARC 641.815 ROS
Publication Date 1992
Format: Books
Publisher description http://www.loc.gov/catdir/description/hc044/92052548.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1308/92052548-b.html

500 recipes for bread and scones / Marguerite Patten

2024-05-17T04:29:30Z

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

The Slow Cooking collection / Sophia Young (editor).

2024-05-17T04:29:30Z

by Young, Sophia, editor.
Call Number 641.5884 SLO
Publication Date 2019
Summary A slow-cooked meal is perhaps the best meal there is. The wonderfully rich flavours of tender, succulent meat that has been stewing for hours is satisfying and well worth the wait. Whether you prefer to slow cook in the oven, on the stove or in a slow cooker, this collection of our favourite slow-cooked recipes will add plenty more to your cooking repertoire, to the delight of everyone in your household. These meals may be slow cooked, but they'll be devoured in no time at all.
Format: Books

The new milks : 100-plus dairy-free recipes for making and cooking with soy, nut, seed, grain, & coconut milks / Dina Cheney ; photography by Sabra Krock.

2024-05-17T04:29:30Z

by Cheney, Dina, author.
Call Number 641.6717 CHE
Publication Date 2016
Summary "The definitive guide to nondairy milks--the first comprehensive cookbook demystifying milk alternatives--here's how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking,"--Amazon.com.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1510/2015018856-d.html

Step-by-step baking / Caroline Bretherton.

2024-05-17T04:29:30Z

by Bretherton, Caroline.
Call Number 641.815 BRE
Publication Date 2011
Summary Whether you want to produce the perfect tart, bake a cake fit for a king or serve up a soufflé that won't sink, Step-by-Step Baking guides you through 350 baking recipes for every occasion. 80 classic recipes are fully illustrated with step-by-step instructions to ensure you're always on the right track and variations help you add a modern twist. Clear instructions, essential information on ingredients and advice on equipment and storage will help you bake with confidence and have your friends and family begging for more. From sweet to savoury, Step-by-Step Baking is the one baking bible that you shouldn't be without.
Format: Books

Cooking green : reducing your carbon footprint in the kitchen : the new green basics way / Kate Heyhoe.

2024-05-17T04:29:30Z

by Heyhoe, Kate.
Call Number 643.3 HEY
Publication Date 2009
Format: Books

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

2024-05-17T04:29:30Z

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

Food and nutrition / edited by Justin Healey.

2024-05-17T04:29:30Z

by Healey, Justin.
Call Number 613.2 FOO
Publication Date 2008
Summary "A healthy diet should include a wide variety of nutritious foods, including plenty of breads and cereals, vegetables, legumes and fruit, low-salt foods and small amounts of foods which contain added sugars. Consumers have a huge variety of foods to choose from, but are often bewildered trying to determine their nutritional value. Food and Nutrition explores the types of foods eaten by Australians, how to promote healthy eating habits, and food safety and labelling issues. Weight management, digestive health, food additives, processed food, food allergies and intolerances, organic foods, GM foods ... this book contains plenty of helpful facts on food for thought."--Provided by publisher.
Format: Books

Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]

2024-05-17T04:29:30Z

by Hunter, Gary.
Call Number 641.57 PRO
Publication Date 2007
Format: Books

Mix & bake / Belinda Jeffery ; photography: Rodney Weidland.

2024-05-17T04:29:30Z

by Jeffery, Belinda.
Call Number 641.815 JEF
Publication Date 2007
Summary There is something uniquely comforting about baking: it forces us to slow down for a while and take the time to share some of the finer things in life. With chapters devoted to scones, muffins, brownies, tea breads, biscuits, slices, savoury breads, cakes - and a whole chapter of chocolate cake recipes, this book has something for everyone. Belinda is always at your side with a gentle word and a helping hand for those who've never baked but would love to have the confidence to give it a go - as well as her longtime favourite recipes, such as triple chocolate brownies and easy-peasy Christmas cake, for those already bitten by the baking bug! Beautifully illustrated with colour photographs.
Format: Books

Vegan planet : 400 irresistible recipes with fantastic flavors from home and around the world / Robin Robertson.

2024-05-17T04:29:30Z

by Robertson, Robin (Robin G.)
Call Number 641.5636 ROB
Publication Date 2003
Summary A guide to vegan living features more than four hundred recipes for everything from pumpkin pie pancakes and fried green tomato po-boys to ginger-scented pot stickers, hot tamale vegetable pie, and brandy-apple pie.
Format: Books

Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.

2024-05-17T04:29:30Z

by Johns, Pamela Sheldon, 1953-
Call Number 641.673 JOH
Publication Date 1997
Summary In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains," where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.
Format: Books

Bread [electronic resource] : a global history / William Rubel.

2024-05-17T04:29:30Z

by Rubel, William
Call Number 641.815 RUB
Publication Date 2011
Summary It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of "breaking bread together" is a lasting symbol of the unit
Format: Books
Click here to view book

Crust & crumb : master formulas for serious bread bakers / Peter Reinhart.

2024-05-17T04:29:30Z

by Reinhart, Peter
Call Number 641.815 REI
Publication Date 1998
Format: Books

The complete bread book / [by] Lorna Walker & Joyce Hughes.

2024-05-17T04:29:30Z

by Walker, Lorna.
Call Number ARC 641.815 WAL
Publication Date 1977
Format: Books

A primer on breadmaking / E.B. Bennion.

2024-05-17T04:29:30Z

by Bennion, E. B. (Edmund Baron)
Call Number ARC 664.752 BEN
Publication Date 1951
Format: Books

Show bread : a competitor's guide to prize-winning.

2024-05-17T04:29:30Z

by Banfield, Walter T.
Call Number ARC 641.815 BAN
Publication Date 1950
Format: Books

Jellies & their moulds / Peter Brears.

2024-05-17T04:29:30Z

by Brears, Peter C. D.
Call Number 641.864209 BRE
Publication Date 2010
Format: Books

Ottolenghi : the cookbook / Yotam Ottolenghi & Sami Tamimi ; with Tara Wigley.

2024-05-17T04:29:30Z

by Ottolenghi, Yotam, author.
Call Number 641.5 OTT
Publication Date 2016
Summary Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new foreword and introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won fou other awards for Jerusalem.
Format: Books

North African cookery / Arto der Haroutunian.

2024-05-17T04:29:30Z

by Der Haroutunian, Arto, 1940-1987
Call Number ARC 641.5961 DER
Publication Date 2009
Summary Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.
Format: Books

Bread baking : an artisan's perspective / Daniel T. DiMuzio.

2024-05-17T04:29:30Z

by DiMuzio, Daniel T.
Call Number 641.815 DIM
Publication Date 2010
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0818/2008021437.html

Bread / by Daniel Stevens ; introduction by Hugh Fearnley-Whittingstall.

2024-05-17T04:29:30Z

by Stevens, Daniel (Dan)
Call Number 641.815 STE
Publication Date 2008
Format: Books

The complete bread book / by L. Walker and J. Hughes

2024-05-17T04:29:30Z

by Walker, Lorna
Call Number 641.815 WAL
Publication Date 1977
Format: Books

Breadmaking : its principles and practice / E.B. Bennion.

2024-05-17T04:29:30Z

by Bennion, E. B. (Edmund Baron)
Call Number ARC 664.752 BEN
Publication Date 1929
Format: Books

Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.

2024-05-17T04:29:30Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2005
Format: Books

Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.

2024-05-17T04:29:30Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2005
Format: Books

Cook's encyclopedia of bread / Christine Ingram and Jennie Shapter.

2024-05-17T04:29:30Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 1999
Format: Books

A guide to perfect bakery and confectionery / Richemont Craft School

2024-05-17T04:29:30Z

by Richemont Craft School
Call Number 641.815 RIC
Publication Date 1993
Format: Books

The complete book of baking / photography by Ray Joyce.

2024-05-17T04:29:30Z

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

Bread and dripping days / [by] Kathleen McArthur.

2024-05-17T04:29:30Z

by McArthur, Kathleen, 1915-
Call Number ARC COM 822.3 MCA
Publication Date 1977
Format: Books

The little brown bread book / text & illustrations David Eno ; calligraphy Jenny Ivermee.

2024-05-17T04:29:30Z

by Eno, David.
Call Number ARC 641.815 ENO
Publication Date 1976
Format: Books

Breadmaking: its principles and practice/ by Edmund B. Bennion

2024-05-17T04:29:30Z

by Bennion, E. B. (Edmund Baron)
Call Number ARC 641.815 BEN
Publication Date 1954
Format: Books

The Turkish cookbook : the culinary traditions & recipes from Turkey / Musa Daǧdeviren.

2024-05-17T04:29:30Z

by Dagdeviren, Musa
Call Number 641.59561 DAG
Publication Date 2019
Summary The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Format: Books

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

2024-05-17T04:29:30Z

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

The French baker / Jean Michel Raynaud.

2024-05-17T04:29:30Z

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

Social sweets / Jason Atherton.

2024-05-17T04:29:30Z

by Atherton, Jason, author.
Call Number 641.86 ATH
Publication Date 2015
Summary Featuring more than 100 recipes, Social Sweets is a heavenly collection of desserts from Michelin starred chef Jason Atherton. Showcasing a variety of beautiful and contemporary recipes from his London restaurants, this volume is a celebration of the flavours and techniques from across the world which have inspired him. As well as the desserts that feature on the menus of his restaurants, the collection also includes timeless classics, such as bakewell tart, sticky toffee pudding and cheesecakes, and ice creams and sorbets that act as the perfect accompaniment - or a dessert in their own right. Rounded off by a selection of cheese recipes, the recipes in this book are sure to inspire and will have something for every palate. Stunningly illustrated with photographs from John Cary, Jason once again proves why he is one of the world's most innovative chefs, offering an abundance of perfect treats to share with friends and family.
Format: Books

Indian harvest : classic and contemporary vegetarian dishes / Vikas Khanna.

2024-05-17T04:29:30Z

by Khanna, Vikas, 1971-, author.
Call Number 641.5954 KHA
Publication Date 2015
Summary One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks.
Format: Books

Hummus Bros : Levantine kitchen / photography by Karen Thomas.

2024-05-17T04:29:30Z

by Hummus Bros
Call Number 641.65657 HUM
Publication Date 2014
Summary People are passionate about hummus. This versatile, cheap and healthy dip a true staple of the eastern Mediterranean, where every restaurant wants to be known as makers of the best hummus in town. The Hummus Bros. offer the best hummus in London and now they bring it to the world via their first book. A quick look at the Hummus Bros' menu and you'll notice a diverse range of accompaniments to hummus, which is the main star. Because rather than being just a dip, the Hummus Bros see hummus as a way of eating. Here they share 60 recipes, from the hummus itself, though meat and veggie accompaniments, the essential falafel recipe, salads, breads, sauces and even delicious desserts and drinks. Featuring lamb with pine nuts and Middle Eastern spices, smoky barbecued aubergine, tabouleh, a 5000-year-old recipe for fava beans, and even a surprising guacamole. All the recipes are simple and fresh and easy to prepare. Learn to make the best hummus. Ever.
Format: Books

Handbook of Australian livestock / [edited by Lisa Timmins].

2024-05-17T04:29:30Z

by Australian Meat and Livestock Corporation.
Call Number 636.00994 HAN
Publication Date 1989
Format: Books

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

2024-05-17T04:29:30Z

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

The bread rises in the springtime / by Patrick Jorgensen.

2024-05-17T04:29:30Z

by Jorgensen, Patrick, 1970-
Call Number ARC 641.865 JOR
Publication Date 1989
Format: Books

All about breadmaking : a reprint of ten lectures/ delivered by Mr. John kirkland

2024-05-17T04:29:30Z

by Kirkland, John
Call Number ARC 641.815 ALL
Publication Date 1907
Format: Books

Handbook of Australian Livestock / Australian Meat and Livestock Corporation.

2024-05-17T04:29:30Z

by Australian Meat and Livestock Corporation
Call Number 636.00994 HAN
Publication Date 1979
Format: Books

The tomato basket : more than 75 deliciously different ways to prepare, eat and enjoy the tomato in all its glorious variety / Jenny Linford ; photographs by Peter Cassidy.

2024-05-17T04:29:30Z

by Linford, Jenny, author.
Call Number 641.65642 LIN
Publication Date 2015
Summary In this wonderfully entertaining and enlightening book, food writer Jenny Linford traces the story of the tomato from its origins to the present day in seven feature spreads that look at topics including Varieties and Handling, Grow Your Own, Tomato Flavour Friends, Festivals, Meet the Growers, Saving Our Tomato Heritage and Preserving Tomatoes. Start with Small Bites with recipes for Cherry Tomato Bruschetta, Ginger Tomato Spare Ribs, Bloody Mary Prawn Cocktails and canapes such as Tomato Basil Granita, Tomato Tuna Empanadas and Plum Tomato Tartlets. Heartwarming Soups and Salads include Pappa al Pomodoro, Green Tomato Sorrel Soup, Tomato Tabbouleh, Fattoush and Panzanella; while Fish, Meat and Poultry as well as Vegetable Dishes are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs, Provencal Stuffed Tomatoes and Tomato Tarka Dal. Plus there are Rice Dishes, Breads and Pastry and Sauces, Salsas and Preserves that make the most of this delicious and bountiful fruit.
Format: Books

1,000 Spanish recipes / Penelope Casas.

2024-05-17T04:29:30Z

by Casas, Penelope, author.
Call Number 641.5946 CAS
Publication Date 2014
Summary "The legacy work by one of the most influential experts on Spanish cuisine. Penelope Casas was one of the premier experts on Spanish food: She taught Americans about jam serrano, Manchego cheese, and chorizo, in addition to countless dishes, from patatas bravas to churros. She wrote several acclaimed books, and 1,000 Spanish Recipes is her final work and legacy. It is the latest--and a very special--addition to the award-winning 1,000 Recipes series; in this unmatched collection of simple, precise recipes, she takes readers on a culinary journey of Spain from Galicia to Madrid to the Canary Islands. There is a wealth of options for tapas (including 18 Spanish omelets); soups (11 recipes for gazpacho); salads; main courses; vegetable, bean, and grain dishes (50 paellas!); breads; and desserts (20 types of flan). Icons for vegetarian recipes, special menus, and features on Spanish ingredients and dishes will engage and reassure cooks. This culmination of Casas's 40-year career and lifelong love affair with Spanish food will be a treasured cookbook and guide"
Format: Books

Wood-fired cooking : techniques and recipes for the grill, backyard oven, fireplace, and campfire / Mary Karlin ; photography by Ed Anderson.

2024-05-17T04:29:30Z

by Karlin, Mary.
Call Number 641.76 KAR
Publication Date 2009
Summary "A collection of 100 contemporary recipes for the range of wood-fired cooking options, including globally inspired Indian, Mediterranean, Italian, American, and North African recipes for cooking over live flame and embers"--Provided by publisher.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0828/2008041621.html Publisher description http://www.loc.gov/catdir/enhancements/fy0917/2008041621-d.html

All about bread / David Oakenfull ; with a foreword by Rosemary Stanton.

2024-05-17T04:29:30Z

by Oakenfull, David, 1941-
Call Number 641.815 OAK
Publication Date 2001
Format: Books

Bread, buns, cakes and cookies in Southern Africa/ by Lesley Faull

2024-05-17T04:29:30Z

by Faull, Lesley
Call Number ARC 641.815 FAU
Publication Date 1970
Format: Books

Stuart cookery : recipes & history / Peter Brears.

2024-05-17T04:29:30Z

by Brears, Peter C. D.
Call Number 641.5942 BRE
Publication Date 2004
Format: Books

Wine reads : a literary anthology of wine writing / edited by Jay McInerney.

2024-05-17T04:29:30Z

by McInerney, Jay, editor.
Call Number 641.22 WIN
Publication Date 2018
Summary In this anthology, bestselling novelist and acclaimed wine-writer Jay McInerney gathers twenty-seven pieces of literary distinction and historical sweep about the making, selling, and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir, and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhône in a chapter from his classic Adventures on the Wine Route. In an excerpt from Between Meals, long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form--and discovers a very good rosé from just west of the Rhone. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco, and Brunello vintages from an eccentric celebrity. And in an essay from her collection Musings on Wine, celebrated food writer MFK Fisher shares four simple rules for wine enjoyment, and meditates on how choosing the appropriate glass can reveal a wine's true character. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Jim Harrison, Roald Dahl, and McInerney himself, this is an essential volume for any disciple of Bacchus.
Format: Books

Bread machine : how to prepare and bake the perfect loaf / Jennie Shapter.

2024-05-17T04:29:30Z

by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2001 2000
Format: Books

Bread baker's bible : traditional bread recipes from around the world / Jennie Shapter.

2024-05-17T04:29:30Z

by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2000
Format: Books

Baking : over 200 irresistible home-made cakes, pies, muffins, tarts, buns, bread and cookies.

2024-05-17T04:29:30Z

by Clements, Carole
Call Number ARC 641.815 BAK
Publication Date 1999 1994
Format: Books

Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid.

2024-05-17T04:29:30Z

by Alford, Jeffrey.
Call Number 641.815 ALF
Publication Date 1995
Format: Books
Publisher description http://www.loc.gov/catdir/description/hc043/94030892.html

Baking bread : old and new traditions / by Beth Hensperger; photography by Joyce Oudkerk Pool

2024-05-17T04:29:30Z

by Hensperger, Beth
Call Number 641.815 HEN
Publication Date 1992
Format: Books

English bread and yeast cookery / Elizabeth David; with illustrations by Wendy Jones

2024-05-17T04:29:30Z

by David, Elizabeth, 1913-1992
Call Number 641.815 DAV
Publication Date 1979
Format: Books

The world guide to bread / Christine Ingram with recipes by Jennie Shapter.

2024-05-17T04:29:30Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2000
Format: Books

Sourdough baking : fabulous recipes for bread machines and traditional methods / Susan Draudt.

2024-05-17T04:29:30Z

by Draudt, Susan Brown
Call Number ARC 641.815 DRA
Publication Date 1994
Format: Books

100% whole grain flour recipes : bread, biscuits, cakes / [John & Yvonne Magrath]

2024-05-17T04:29:30Z

by Magrath, John.
Call Number ARC ADV 641.631 MAG
Publication Date 1975
Format: Books

Bread baking in New Zealand : a treatise on practical bread baking / Bycroft Ltd.

2024-05-17T04:29:30Z

by Bycroft Ltd.
Call Number ARC 641.81 BRE
Publication Date 1934
Format: Books

The bread and biscuit baker's and sugar-boiler's assistant/ by Robert Wells

2024-05-17T04:29:30Z

by Wells, Robert
Call Number ARC 641.86 WEL
Publication Date 1889
Format: Books

Modern Australian vegan : the simple guide to going, being & staying vegan / Lucy Gwendoline Taylor ; with recipes from Trish Sebbon-Krupa, Tami Hardeman and Heather Whinney.

2024-05-17T04:29:30Z

by Taylor, Lucy Gwendoline, author.
Call Number 641.5636 TAY
Publication Date 2018
Summary Going, being and staying vegan has never been so simple with this comprehensive cookbook of over 160 healthy, delicious and entirely plant-based recipes. Modern Australian Vegan is the perfect companion in your journey toward a plant-based diet. With expert guidance from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you'll be able to adopt a vegan diet in the healthiest way possible. Featuring tips on how to get started, evidence-based nutritional advice, easy substitutions, a sample weekly menu and over 160 recipes that don't compromise on flavour, you'll be surprised how easy it is to become and stay vegan.
Format: Books

Mix & bake / Belinda Jeffery ; photography by Rodney Weidland.

2024-05-17T04:29:30Z

by Jeffery, Belinda, author.
Call Number 641.865 JEF
Publication Date 2017
Summary Belinda Jeffery baked her first cake at the age of five or six, standing by her beloved mother's side. Ever since then, baking has been her passion. In Mix & Bake, she shares 120 of her favourite recipes for cakes, scones, muffins, biscuits, slices, quick breads, pies and tarts, in the hope that they will become your favourites too. The sweet-toothed will be unable to resist macadamia and chocolate chip brownies, a gooey butterscotch peach cake or a mocha cake with shards of coffee bean brittle. Make a simple meal out of dill, ricotta and parmesan muffins by adding a big bowl of salad, or rustle up some pumpernickel and polenta soda bread to serve with soup on a chilly afternoon. Belinda's encouraging words and clear instructions will inspire even the most inexperienced baker, while her gentle advice gives every chance of success. Beautifully illustrated with photographs by Belinda's long-time collaborator Rodney Weidland, this compendium of timeless baking recipes is bound to become a much-loved and well-used addition to your kitchen bookshelf.
Format: Books

Whole world vegetarian / Marie Simmons ; photography by Teri Lynn Fisher and Jenny Park.

2024-05-17T04:29:30Z

by Simmons, Marie, author.
Call Number 641.5636 SIM
Publication Date 2016
Summary "Big-flavored vegetarian dishes from around the globe, from the James Beard Award- and IACP Award-winning author Marie Simmons The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin-black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons' guidance. "--
Format: Books

The Nordic cookbook / Magnus Nilsson.

2024-05-17T04:29:30Z

by Nilsson, Magnus author.
Call Number 641.59481 NIL
Publication Date 2015
Summary The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques. Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Faviken. With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.
Format: Books

Professional vegetarian cooking / Ken Bergeron.

2024-05-17T04:29:30Z

by Bergeron, Ken.
Call Number 641.5636 BER
Publication Date 1999
Summary "Professional Vegetarian Cooking is filled with dynamic ideas for building flavor using vegetable stocks, herbs, spices, and oils. Using traditional cooking techniques, this book provides step-by-step instructions on how to create peerless vegetarian dishes that are delicious and visually attractive, from savory soups and elegant entrees to sensational side dishes and delightful desserts."--BOOK JACKET.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix02/98047051.html Publisher description http://www.loc.gov/catdir/description/wiley032/98047051.html

Confessions of a French baker : breadmaking secrets, tips and recipes / Peter Mayle.

2024-05-17T04:29:30Z

by Mayle, Peter.
Call Number 641.815 MAY
Publication Date 2006
Format: Books

Bread, buns and breakfasts : high-fibre wheat-free gluten-free cookery.

2024-05-17T04:29:30Z

by Workman, Lola.
Call Number ARC 641.815 WOR
Publication Date 2005
Format: Books

The world encyclopedia of bread and bread making / Christine Ingram & Jennie Shapter.

2024-05-17T04:29:30Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2001 1999
Summary Over 100 traditional bread recipes from cuisines around world.
Format: Books

The world encyclopedia of bread and bread making / Christine Ingram & Jennie Shapter.

2024-05-17T04:29:30Z

by Ingram, Christine.
Call Number ARC 641.815 ING
Publication Date 2001 1999
Summary Over 100 traditional bread recipes from cuisines around world.
Format: Books

The cook's bread book/ by Mary Browne, Helen Leach, Nancy Tichborne

2024-05-17T04:29:30Z

by Browne, Mary
Call Number ARC 641.815 BRO
Publication Date 1989
Format: Books

Bread science and technology / by Yeshajahu Pomeranz and J.A. Shellenberger

2024-05-17T04:29:30Z

by Pomeranz, Y. (Yeshajahu), 1922-
Call Number 664.752 POM
Publication Date 1971
Format: Books

55th Annual Convention Dinner [association menu]

2024-05-17T04:29:30Z

by Associated Bread Manufacturers of Australia and New Zealand.
Call Number ARC MENU YELLOW 149
Publication Date 1969
Format: Books

Hands-on holidays : charitable trips, rewarding adventures, volunteer breaks / Guy Hobbs.

2024-05-17T04:29:30Z

by Hobbs, Guy.
Call Number 910.202 HOB
Publication Date 2007
Format: Books

In search of the perfect loaf : a home baker's odyssey / Samuel Fromartz.

2024-05-17T04:29:30Z

by Fromartz, Samuel, author.
Call Number 641.815 FRO
Publication Date 2015 2014
Format: Books

The best of baking / Annette Wolter and Christian Teubner ; photography by Christian Teubner.

2024-05-17T04:29:30Z

by Wolter, Annette.
Call Number ARC 641.865 WOL
Publication Date 1991 1983 1979
Format: Books

That's not what i meant! : how conversational style makes or breaks your relations with others / Deborah Tanner.

2024-05-17T04:29:30Z

by Tanner, Deborah.
Call Number 808.56 TAN
Publication Date 1987
Format: Books

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

2024-05-17T04:29:30Z

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

Bread : a slice of history / John Marchant, Bryan Reuben & Joan Alcock.

2024-05-17T04:29:30Z

by Marchant, John.
Call Number ARC 664.7523 MAR
Publication Date 2008
Summary Bread plays an important role in the folklore, culture, religion, and politics of residents of wheatgrowing countries. It symbolizes fertility, prosperity, and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat. The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Food and cooking.
Format: Books

The students' technology of breadmaking and flour confectionery / by William James Fance.

2024-05-17T04:29:30Z

by Fance, Wilfred James, 1901-1974.
Call Number 664.752 FAN
Publication Date 1981
Format: Books

Samarkand : recipes & stories fom Central Asia & the Caucasus / Caroline Eden & Eleanor Ford ; food photography by Laura Edwards.

2024-05-17T04:29:30Z

by Eden, Caroline, author.
Call Number 641.5958 EDE
Publication Date 2016
Summary Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Plov with Barberries, Pomegranate and Quince, Kefir Pancakes with Blackberry Syrup and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.
Format: Books

A baker's tour / Nick Malgieri ; photographs by Tom Eckerle.

2024-05-17T04:29:30Z

by Malgieri, Nick.
Call Number 641.815 MAL
Publication Date 2005
Summary "Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award-winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries." "Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas - you don't even have to go to country-specific cookbooks." "The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere."--BOOK JACKET.
Format: Books

How to raise a loaf and fall in love with sourdough / Roly Allen.

2024-05-17T04:29:30Z

by Allen, Roly, author.
Call Number 641.815 ALL
Publication Date 2020
Summary A new generation is discovering the chewy texture and rich flavour of real bread, and sourdough is one of the biggest stories in food. You don't need to be an expert baker to make your own sourdough at home; though once you're hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in. The book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker's starter, and a bowl of flour into a glowing crusty loaf.
Format: Books

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

2024-05-17T04:29:30Z

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

The complete book of baking / photography by Ray Joyce.

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

Up-to-date breadmaking / by W. J. Fance and B. H. Wragg.

2024-05-17T04:29:30Z

by Fance, Wilfred James, 1901-1974.
Call Number 664.752 FAN
Publication Date 1968
Format: Books

Prashad at home : Indian cooking from our vegetarian kitchen / Kaushy Patel ; photography by Matt Russell.

2024-05-17T04:29:30Z

by Patel, Kaushy, author.
Call Number 641.5954 PAT
Publication Date 2015
Summary Since winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit your lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure. From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.
Format: Books

Cooking with sunshine : the complete guide to solar cuisine with 150 easy sun-cooked recipes / Lorraine Anderson and Rick Palkovic.

2024-05-17T04:29:30Z

by Anderson, Lorraine, 1952-
Call Number 641.58 AND
Publication Date 2006
Format: Books
Publisher description Table of contents

Bread matters : the state of modern bread and a definitive guide to baking your own / Andrew Whitley.

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by Whitley, Andrew.
Call Number 641.815 WHI
Publication Date 2006
Format: Books

The taste of bread / Raymond Calvel ; translator, Ronald L. Wirtz ; technical editor, James J. MacGuire ; photographer, Garfield Peters.

2024-05-17T04:29:30Z

by Calvel, Raymond.
Call Number 641.815 CAL
Publication Date 2001
Format: Books

The story of bread/ by Ronald Sheppard and Edward Newton, illustrated by John L. Baker

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by Sheppard, Ronald
Call Number ARC 641.815 SHE
Publication Date 1957
Format: Books

Traditional food east and west of the Pennines/ edited by C. Anne Wilson, with illustrations by Peter Brears

2024-05-17T04:29:30Z

by Wilson, C. Anne
Call Number ARC 641.3009427 TRA
Publication Date 1994 1981
Format: Books

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

2024-05-17T04:29:30Z

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

The practice and science of breadmaking / by D.W. Kent-Jones and E.F. Mitchell

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by Kent-Jones, D.W.
Call Number 664.752 KEN
Publication Date 1962
Format: Books

Modernist bread / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.

2024-05-17T04:29:30Z

by Myhrvold, Nathan, author, photographer.
Call Number 641.815 MYA
Publication Date 2017
Format: Books

The language of food : a linguist reads the menu / Dan Jurafsky.

2024-05-17T04:29:30Z

by Jurafsky, Dan, 1962-, author.
Call Number 641.32009 JUR
Publication Date 2014
Format: Books

My bread : the revolutionary no-work, no-knead method / Jim Lahey with Rick Flaste ; photographs by Squire Fox.

2024-05-17T04:29:30Z

by Lahey, Jim.
Call Number 641.815 LAH
Publication Date 2009
Summary Inspired by the ancient art of Italian bread making, Jim Lahey developed artisanal bread that is entirely his own and soon can be yours. The method is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading of fuss.
Format: Books

Crust : bread to get your teeth into / by Richard Bertinet with photography by Jean Cazals.

2024-05-17T04:29:30Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2007
Format: Books

Crust : bread to get your teeth into / by Richard Bertinet with photography by Jean Cazals.

2024-05-17T04:29:30Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2007
Format: Books

Smart bread machine recipes : healthy, whole grain & delicious / Sandra L. Woodruff ; illustrated by Joan Columbus.

2024-05-17T04:29:30Z

by Woodruff, Sandra L.
Call Number ARC 641.815 WOO
Publication Date 1994
Format: Books
Publisher description http://www.loc.gov/catdir/description/ste021/94027252.html

Menus à trois : the soup, bread, and salad menu cookbook / Julia Older and Steve Sherman.

2024-05-17T04:29:30Z

by Older, Julia, 1941-
Call Number ARC 641.813 OLD
Publication Date 1987
Format: Books

King Solomon's table : a culinary exploration of Jewish cooking from around the world / Joan Nathan ; photographs by Gabriela Herman.

2024-05-17T04:29:30Z

by Nathan, Joan, author.
Call Number 641.5676 NAT
Publication Date 2017
Summary From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon's appetites and explorations in mind, in these pages Joan Nathan?"the queen of American Jewish cooking" (Houston Chronicle)?gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon's Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Format: Books

How to cook everything. the basics : all you need to make great food / Mark Bittman; photography by Romulo Yanes.

2024-05-17T04:29:30Z

by Bittman, Mark.
Call Number 641.5 BIT
Publication Date 2012
Summary "The next best thing to having Mark Bittman in the kitchen with you. Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.More than 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 171 recipes, cooking with The Basics is like having Bittman in the kitchen with you. This is the essential how-to cookbook, with more than 1,000 beautiful and helpful photos of step-by-step techniques and finished recipes Special "Basics" pages cover essentials like equipping a kitchen and stocking a pantry, what to look for when buying produce, how to tell when food is done, and more Tips and variations let home cooks hone their skills and be creative How to Cook Everything The Basics is an absolutely essential beginner's cookbook and an irresistible and invaluable guide for accomplished cooks"--
Format: Books

Understanding food : principles and preparation / Amy Brown.

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by Brown, Amy C.
Call Number 641.3 BRO
Publication Date 2008
Summary "'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Format: Books

The diabetic gourmet cookbook : more than 200 healthy recipes from homestyle favorites to restaurant classics / editors of the Diabetic Gourmet Magazine.

2024-05-17T04:29:30Z

Call Number 641.56314 DIA
Publication Date 2004
Summary "The editors of Diabetic Gourmet Magazine understand that although people with diabetes must carefully monitor their eating habits, they still crave their favorite sweets and savory dishes. Now, with this all-new collection of healthy recipes that are perfect for everyday meals as well as for entertaining, you can enjoy making tasty dishes for yourself, your friends, and your family that are as good for you as they are delicious.". "The Diabetic Gourmet Cookbook features more than 200 original gourmet recipes complete with detailed nutritional information and diabetic exchanges for easy meal planning. By featuring healthy versions of traditional favorites - from pot roast to macaroni and cheese to banana cream pie - this collection shows how you can safely and effectively eat well if you have diabetes or special dietary needs and still enjoy wonderful food. You'll find easy-to-prepare recipes for appetizers, soups, salads, breads, desserts, sauces, and more along with a host of healthy cooking techniques - which makes The Diabetic Gourmet Cookbook essential for every health-conscious cook's kitchen."--BOOK JACKET.
Format: Books
Click here to view Table of Contents.

The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

2024-05-17T04:29:30Z

by Armentrout, Jennifer S.
Call Number ARC 641.57 PRO
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html

The cheese lover's cookbook and guide : over 150 recipes with instructions on how to buy, store, and serve all your favorite cheeses / Paula Lambert.

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by Lambert, Paula, 1943-
Call Number 641.673 LAM
Publication Date 2000
Format: Books
Publisher description http://www.loc.gov/catdir/description/simon031/00058797.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0631/00058797-t.html

The complete bread machine book : delicious and nourishing bread recipes to home-bake at the touch of a switch / Marjie Lambert.

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by Lambert, Marjie.
Call Number 641.815 LAM
Publication Date 2002 2000
Format: Books

The book of bread from baguettes to blinis an essential guide to baking perfect bread / Christine Ingram and Jennie Shapter.

2024-05-17T04:29:30Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 1999
Format: Books

The history of bread / by Bernard Duipaigne ; translated from the French by Antonio and Sylvie Roder ; editor : Adele Westbrook.

2024-05-17T04:29:30Z

by Dupaigne, Bernard.
Call Number 641.81509 DUP
Publication Date 1999
Format: Books

Associated bread manufacturers of Australia and New Zealand 51st conference [association dinner menu]

2024-05-17T04:29:30Z

by Associated Bread Manufacturers of Australia and New Zealand
Call Number ARC MENU YELLOW 289
Publication Date 1976 1965
Format: Books

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

2024-05-17T04:29:30Z

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

Life without bread : how a low-carbohydrate diet can save your life / Christian B. Allan and Wolfgang Lutz.

2024-05-17T04:29:30Z

by Allan, Christian B.
Call Number 613.283 ALL
Publication Date 2000
Format: Books

The Laurel's kitchen bread book : a guide to whole-grain breadmaking / by Laurel Robertson, with Carol Flinders & Bronwen Godfrey.

2024-05-17T04:29:30Z

by Robertson, Laurel
Call Number ARC 641.815 ROB
Publication Date 1984
Format: Books

The role of Australian flour and bread in healthand nutrition / Catherine Saxelby and Una Venn-Brown

2024-05-17T04:29:30Z

by Saxelby, Catherine
Call Number 641.815 SAX
Publication Date 1980
Format: Books

Faith and confidence [association dinner menu] : Associated Bread Manufacturers of Australia and New Zealand.

2024-05-17T04:29:30Z

by Associated Bread Manufacturers of Australia and New Zealand
Call Number ARC MENU YELLOW 298
Publication Date 1965
Format: Books

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

2024-05-17T04:29:30Z

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

The Basic Basics baking / Marguerite Patten.

2024-05-17T04:29:30Z

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

On the menu / James Mackenzie ; foreword by Nigel Barden ; photography by Jason Lowe.

2024-05-17T04:29:30Z

by Mackenzie, James.
Call Number 641.5 MAC
Publication Date 2011
Format: Books

Dutch & Belgian food and cooking : explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs / Janny de Moor & Suzanne Vandyck.

2024-05-17T04:29:30Z

by Moor, Janny de
Call Number 641.59492 MOO
Publication Date 2011 2010
Summary This book helps you discover the authentic tastes of two classic cuisines. You can explore the ingredients and cooking techniques, with regional dishes shown step by step in more than 750 stunning photographs. It is an exciting guide to the food of the Netherlands and Belgium, complete with over 150 easy-to-follow recipes. It features a fascinating introduction to the food history, culture and traditions of each country, including information on the local produce and some of the national festivities. It includes chapters that cover soups; appetizers; snacks and street food; fish and shellfish; poultry and game; meat; and salads and side dishes; as well as a mouthwatering selection of desserts and drinks, and a section on baking and breads. Cook's tips, variations and complete nutritional breakdowns are provided throughout. Linked by a common past, the Netherlands and Belgium have similar cuisines. Although some dishes, such as moules-frites, pancakes, waffles and chocolates are famous around the world, there is much more to the traditional food of both countries, and this exciting volume explores some of the very best recipes that have remained a well-kept secret over the centuries. Discover national and regional specialities, such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, or Steamed Mussels with Celery. This book will inspire all lovers of the food of northern Europe.
Format: Books

Number one : a history of Tip Top Bakeries in Australia / Peter Donovan.

2024-05-17T04:29:30Z

by Donovan, P. F. (Peter Francis), 1945-
Call Number 664.7520994 DON
Publication Date 2002
Format: Books

Our daily bread : the field bakery & the Anzac legend / Pamela M. Etcell.

2024-05-17T04:29:30Z

by Etcell, Pamela M.
Call Number ARC 940.41294 ETC
Format: Books

The SoNo Baking Company cookbook : the best sweet and savory recipes for every occasion / John Barricelli.

2024-05-17T04:29:30Z

by Barricelli, John.
Call Number 641.815 BAR
Publication Date 2010
Format: Books

Bread for all seasons : delicious and distinctive recipes for year-round baking / by Beth Hensperger; photography by Victoria Pearson; styling by Janet Miller

2024-05-17T04:29:30Z

by Hensperger, Beth
Call Number 641.815 HEN
Publication Date 1995
Format: Books

The bakers' guide and students' manual : an assistant to the theory and practice of breadmaking flour, confectionery, sugar confections and catering/ by John Blandy

2024-05-17T04:29:30Z

by Blandy, John
Call Number ARC 641.815 BLA
Publication Date 1903
Format: Books

Vikas Khanna's hymns from the soil : a vegetarian saga / photography: Michael Swamy ; styling: Michael Swamy & Varum Inamdar.

2024-05-17T04:29:30Z

by Khanna, Vikas, 1971-, author.
Call Number 641.5954 KHA
Publication Date 2014
Summary One of Vikas Khanna's favourite places in the world was the garden he and his grandmother planted in their home in Amritsar. It was his very own corner of paradise. Vikas still remembers the thrill of rushing home from school to tend to the aromatic basil, mint, tomatoes and lemons. The garden had a profound effect on the boy who would grow up to become a world-renowned Michelin Star chef.In Hymns from the Soil: A Vegetarian Saga, Vikas Khanna writes about the lessons he's learnt from Mother Nature. How the bountiful gifts of changing seasons inspired him to cook; how it taught him to combine flavours and design recipes.Vegetarianism has always been integral to Indian culture and it has become the preferred way of life the world over.In this book, vegetables are the star ingredients. The recipes showcase their natural goodness and hidden complexities. They burst with flavour and colour and retain all their nutritious value. The recipes are flexible, allowing you to substitute the ingredients quite easily, and are guaranteed to put a smile on your face as you prepare these wholesome, comforting meals for all occasions. Vikas brings together traditional time-tested recipes, handed down over generations, and conjures up exciting new ones. There are recipes that will surprise you and those that even children will love.Hymns of the Soil will take you back to your roots as you travel down memory lane with Chef Vikas Khanna. It will inspire you and remind you of the joy of cooking-and savouring-the flavours you most cherish.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1513/2015358682-d.html

Martha Stewart's baking handbook / [Martha Stewart].

2024-05-17T04:29:30Z

by Stewart, Martha.
Call Number 641.815 STE
Publication Date 2005
Summary "A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart's Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more." "This essential addition to every cook's library is rich with tips, techniques, and the mouthwatering recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better."--BOOK JACKET.
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0625/2005053532-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0625/2005053532-d.html Sample text http://www.loc.gov/catdir/enhancements/fy0625/2005053532-s.html

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

2024-05-17T04:29:30Z

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

Pizza pane focacce! : pizza, bread & focaccia the Italian way / text by Mariapaola Déttore ; photography by Marco Lanza ; set design by Sara Vignozzi.

2024-05-17T04:29:30Z

by Dèttore, Mariapaola
Call Number 641.815 DET
Publication Date 1998
Format: Books

Getting the best from bread : a handbook for bakers in the South Pacific / prepared by the Australian Wheat Board and theBread Research Institute of Australia.

2024-05-17T04:29:30Z

by Australian Wheat Board
Call Number 664.752 AUS
Publication Date 1984
Format: Books

Use your loaf: a book of bread recipes old and new/ compiled and edited by Ursel Norman ; with drawings and step-by-step illustrations by Derek Norman.

2024-05-17T04:29:30Z

by Norman, Ursel.
Call Number 641.815 NOR
Publication Date 1974
Format: Books

Bread : the chemistry and nutrition of flour and bread, with an introduction to their history and technology / by Lord Horder, Sir Charles Dodds and T. Moran

2024-05-17T04:29:30Z

by Horder Lord
Call Number 664.752 HOR
Publication Date 1954
Format: Books

Six thousand years of bread : its holy and unholy history / H.E. Jacob ; translated by Richard and Clara Winston ; foreword by Peter Reinhart and Lyn Alley.

2024-05-17T04:29:30Z

by Jacob, Heinrich Eduard, 1889-1967
Call Number 664.752309 JAC
Publication Date 2007 1944
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0714/2007015911-d.html

Getting the best from bread : a handbook for bakers in South East Asia / prepared by the Australian Wheat Board and the Bread Research Institute of Australia

2024-05-17T04:29:30Z

by Australian Wheat Board
Call Number 664.752 AUS
Publication Date 1989 1988 1987 1986 1985
Format: Books

Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.

2024-05-17T04:29:30Z

by Quinn, Katie, author.
Call Number 641.673 QUI
Publication Date 2021
Summary In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format: Books

The hog: a treatise on the breeds, management, feeding, and medical treatment of swine; with directions for salting pork and curing bacon and hams/ by William Youatt and W.C. Martin.

2024-05-17T04:29:30Z

by Youatt, William, 1776-1847
Call Number ARC 641.5 YOU
Publication Date 1855
Format: Books

How to bake everything : simple recipes for the best baking / Mark Bittman ; illustrations by Alan Witschonke.

2024-05-17T04:29:30Z

by Bittman, Mark, author.
Call Number 641.815 BIT
Publication Date 2016
Summary In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.
Format: Books
Publisher description https://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html

Treasure trove of benefits and variety at the table : A fourteenth-century egyptian cookbook... with an introduction and glossary.

2024-05-17T04:29:30Z

by Nasrallah, Nawal
Call Number ARC 641.5962 NAS
Publication Date 2020
Format: Books

The new Yiddish kitchen : gluten-free and Paleo kosher recipes for the holidays and every day / Simone Miller, Jennifer Robins.

2024-05-17T04:29:30Z

by Miller, Simone, author.
Call Number 641.5676 MIL
Publication Date 2016
Summary The New Yiddish Kitchen is a modern take on the great Jewish cooking tradition. It's a lifesaver for Jewish home cooks around the world who have cut processed grains and/or dairy from their diets. With 100 traditional Jewish foods adapted for the Paleo diet, photos to go with each and bonus practical guides, readers will enjoy the holidays and everyday meals stress-free. Some examples of recipes in the book are grain-free Challah, Matzo Balls, Sweet Potato Latkes, Smoked Squash Hummus, Everything Bagels with Cashew Cream Cheese and Blintzes with Blueberry Topping. Of course, you don't have to be Jewish to love homemade bagels or matzo ball soup, so even non-Jewish readers will enjoy the variety of Paleo and gluten-free dishes.
Format: Books

1,000 vegetarian recipes / Carol Gelles.

2024-05-17T04:29:30Z

by Gelles, Carol.
Call Number ARC 641.5636 GEL
Publication Date 1996
Summary Have you been searching for a collection of delicious vegetarian recipes? What about easy-to-prepare vegetarian recipes, or those that are healthful? Then 1,000 Vegetarian Recipes is the book for you - no other vegetarian cookbook comes even close. Author Carol Gelles has spent years creating recipes for a variety of tastes and needs, whether you're a beginner vegetarian, long-time vegetarian, or someone trying to eat meatless meals just a couple of times each week for better health. If you're a vegan (a vegetarian who doesn't eat eggs or dairy products), you've probably been frustrated in the past by vegetarian cookbooks that don't address your needs. Again, no other cookbook offers you as many choices as 1,000 Vegetarian Recipes, with hundreds of vegan recipes throughout (all clearly marked with a "V" at the tops of the recipes). And many of the lacto-ovo vegetarian recipes include vegan variations. You probably already know that the vegetarian lifestyle is a healthy one, but if you're looking specifically for low-fat recipes, those dishes are specially marked with a "healthy heart" symbol for easy reference. In addition to the 1,000 recipes, Gelles offers a bounty of information on vegetarian food, including cooking charts for beans and grains; shopping lists for stocking the vegetarian pantry; a glossary of ingredients; a lesson on the health benefits of a meatless diet; and menu-planning advice, with menu suggestions for every taste - Chinese, French, Mexican, Indian, and more.
Format: Books

The harvest cookbook : healthy ideas for family meals / edited by members of the Nutrition Program Health Department of Western Australia with assistance from Foundation SA and Bread Research Institute of Australia.

2024-05-17T04:29:30Z

by Nutrition Program (W.A.)
Call Number 641.631 HAR
Publication Date 1994
Format: Books

Miami spice : the new Florida cuisine / Steven Raichlen ; illustrations by Robin Zingone.

2024-05-17T04:29:30Z

by Raichlen, Steven
Call Number ARC 641.59759 RAI
Publication Date 1993
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/93025446-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/93025446-t.html

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

2024-05-17T04:29:30Z

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