Search Results for cake - Narrowed by: Ice cream, ices, etc.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcake$0026qf$003dSUBJECT$002509Subject$002509Ice$002bcream$00252C$002bices$00252C$002betc.$002509Ice$002bcream$00252C$002bices$00252C$002betc.$0026ps$003d300$0026st$003dPD?dt=list2024-05-18T20:04:50ZPidapipo : gelato eight days a week / written by Lisa Valmorbida ; illustrated by Jean Jullien.ent://SD_ILS/0/SD_ILS:2840382024-05-18T20:04:50Z2024-05-18T20:04:50Zby Valmorbida, Lisa, author.<br/>Call Number 641.862 VAL<br/>Publication Date 2017<br/>Summary "Pidapipo is a celebration of authentic gelato alongside classic Italian and contemporary creative desserts, cakes and drinks. Reflecting the ethos of the part kitchen, part retail store and its owner, the recipes (60-plus) are dictated by the seasons - not a new concept for food books, but certainly uncommon in the world of gelato. Spring incudes: lemon sorbetto, banana milk gelato, fior di latte gelato, caramelised banana split, golden gay time popsicle. In summer, it's: raspberry and rose bombe alaska, elderflower and lychee gelato, mojito sorbetto, avocado and lime sorbetto, passionfruit sundae. Autumn: Bacio bomb alaska, pear sorbetto, choc top, salted caramel pie, nutella frappe, apple crumble gelato. Winter: pistachio gelato, pumpkin pie, tiramisu layer cake, hazelnut gelato, double roasted chocolate gelato with salted chocolate ganache. Alongside the recipes, the author channels some of her family's rich food heritage in Melbourne (she and her brother are third generation entrepreneurs in Melbourne's food scene). The package channels an Australian-Italian design aesthetic and features illustrations by renowned French illustrator Jean Jullien. Pidapipo started as a game between Lisa and her nonno. A bond between them extended from following finger movements (an Italian take of Simon says) in the air to worldly lessons and traditions passed down. A passion for Italian culture, food and a sweet tooth remained."--Publisher's website.<br/>Format: Books<br/>The art of making gelato : 50 flavors to make at home / Morgan Morano.ent://SD_ILS/0/SD_ILS:1542432024-05-18T20:04:50Z2024-05-18T20:04:50Zby Morano, Morgan, author.<br/>Call Number 641.862 MOR<br/>Publication Date 2015<br/>Summary Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!<br/>Format: Regular print<br/>How to make ice cream [electronic resource] : 51 recipes for classic and contemporary flavors : a Storey BASICS® title / Nicole Weston.ent://SD_ILS/0/SD_ILS:1563432024-05-18T20:04:50Z2024-05-18T20:04:50Zby Weston, Nicole.<br/>Call Number 641.862 WES<br/>Publication Date 2015<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3405823">Click here to view book</a><br/>Sweet Envy / Alistair Wise & Teena Kearney-Wise.ent://SD_ILS/0/SD_ILS:1505052024-05-18T20:04:50Z2024-05-18T20:04:50Zby Wise, Alistair, author.<br/>Call Number 641.86 WIS<br/>Publication Date 2014<br/>Summary Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena... The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy.<br/>Format: Books<br/>Paleo Ice Cream : 75 Recipes for Rich and Creamy Homemade Scoops and Treats.ent://SD_ILS/0/SD_ILS:2110122024-05-18T20:04:50Z2024-05-18T20:04:50Zby Hirshberg, Ben.<br/>Call Number 641.862<br/>Publication Date 2014<br/>Summary COLD &#x95; SWEET &#x95; CREAMY &#x95; PALEO Indulge yourself without giving up that healthy paleo lifestyle. With the delicious, dairy-free ice cream recipes in this book, you can delve into all your favorite flavors. Recipes range from the classics to the more sophisticated palate-pleasers, including: &#x95;Chocolate&#x95;Mint Chip&#x95;Cookie Dough&#x95;Banana Walnut&#x95;Strawberry Cheesecake&#x95;Salted Caramel&#x95;Cherry Vanilla&#x95;Chai Tea&#x95;Coconut Chocolate&#x95;Kahlúa Almond Fudge&#x95;Mango Sorbet&#x95;Carrot Cake.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1708591">Click here to view book</a><br/>Gelato Messina : the recipes / Nick Palumbo.ent://SD_ILS/0/SD_ILS:1233452024-05-18T20:04:50Z2024-05-18T20:04:50Zby Palumbo, Nick, author.<br/>Call Number 641.862 PAL<br/>Publication Date 2013<br/>Summary Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. It is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue.<br/>Format: Books<br/>Ice Cream.ent://SD_ILS/0/SD_ILS:2894452024-05-18T20:04:50Z2024-05-18T20:04:50Zby Vear, Benjamin.<br/>Call Number 641.862<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5233802">Click here to view book</a><br/>Sweet cuisine / Frédéric Bau ... [et al.].ent://SD_ILS/0/SD_ILS:254602024-05-18T20:04:50Z2024-05-18T20:04:50Zby Bau, Frédéric.<br/>Call Number 641.86 BAU<br/>Publication Date 2006<br/>Format: Books<br/>THE NEW international confectioner : confectionery, cakes, pastries, desserts and ices,savouries / edited by Wilfred J. Fanceent://SD_ILS/0/SD_ILS:46962024-05-18T20:04:50Z2024-05-18T20:04:50Zby Fance, Wilfred James, 1901-1974.<br/>Call Number 641.865 NEW<br/>Publication Date 1981<br/>Format: Books<br/>THE new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fanceent://SD_ILS/0/SD_ILS:1289832024-05-18T20:04:50Z2024-05-18T20:04:50Zby Fance, Wilfred James, 1901-1974<br/>Call Number ARC 641.865 NEW<br/>Publication Date 1979<br/>Format: Books<br/>The new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fanceent://SD_ILS/0/SD_ILS:2127102024-05-18T20:04:50Z2024-05-18T20:04:50Zby Fance, Wilfred James, 1901-1974<br/>Call Number ARC STA 641.865 NEW<br/>Publication Date 1976<br/>Format: Books<br/>THE new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fanceent://SD_ILS/0/SD_ILS:97602024-05-18T20:04:50Z2024-05-18T20:04:50Zby Fance, Wilfred James, 1901-1974<br/>Call Number ARC 641.865 NEW<br/>Publication Date 1973<br/>Format: Books<br/>Homemade ice cream and cake / by the food editors of Farm journal. Edited by Elise W. Manning. Photography supervised by Al J. Reagan.ent://SD_ILS/0/SD_ILS:293892024-05-18T20:04:50Z2024-05-18T20:04:50Zby Manning, Elise W, ed.<br/>Call Number ARC 641.862 HOM<br/>Publication Date 1972<br/>Format: Books<br/>Ice cream dishes; how to make them.ent://SD_ILS/0/SD_ILS:114352024-05-18T20:04:50Z2024-05-18T20:04:50Zby Beer, Gretel.<br/>Call Number ARC 641.86 BEE<br/>Publication Date 1952<br/>Format: Books<br/>