Search Results for breads - Narrowed by: Baked products.

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

How to Bake.

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

Retro baking / editorial and food director, Pamela Clark.

2024-05-17T03:48:49Z

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

Advanced bread and pastry/ Michel Suas.

2024-05-17T03:48:49Z

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

Australia bakes / editorial & food director, Sophia Young.

2024-05-17T03:48:49Z

by Young, Sophia, editor.
Call Number 641.815 AUS
Publication Date 2019
Summary Celebrate the time-honoured tradition of baking in all its delicious forms with this new gift book. From tea time to the cake stall, when it comes to baked goodies, you can't go past the classics - cakes, slices, biscuits and scones. While showcasing mostly sweet favourites, there are also recipes for savoury pastries and breads. This wonderful book is a tribute to the best-in-show bakers whose offerings are made with a generosity of spirit all worthy of a blue ribbon.
Format: Regular print

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

2024-05-17T03:48:49Z

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

Bourke Street Bakery : Savoury Pastries and Pies.

2024-05-17T03:48:49Z

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

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

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

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

2024-05-17T03:48:49Z

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

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

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

The Basic Basics baking / Marguerite Patten.

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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

Marguerite Patten's 100 Top Teatime Treats.

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

Jam Drops and Marble Cake.

2024-05-17T03:48:49Z

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