Search Results for breads - Narrowed by: Cooking, French.

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

2024-05-17T05:19:30Z

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

The Fundamental Techniques of Classic Pastry Arts.

2024-05-17T05:19:30Z

by French Culinary Institute, French Culinary.
Call Number 641.865
Publication Date 2009
Format: Electronic Resources
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French Classics Made Easy [electronic resource] : More Than 250 Great French Recipes Updated and Simplified for the American Kitchen

2024-05-17T05:19:30Z

by Grausman, Richard.
Call Number 641.5944
Publication Date 2011
Format: Electronic Resources
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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.

2024-05-17T05:19:30Z

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.

2024-05-17T05:19:30Z

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

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

2024-05-17T05:19:30Z

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