Search Results for cakes - Narrowed by: Confectionery.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcakes$0026qf$003dSUBJECT$002509Subject$002509Confectionery.$002509Confectionery.$0026ps$003d300?dt=list2024-05-19T09:45:55ZCreative compositions for cakes and patisserie / Andreas Heil.ent://SD_ILS/0/SD_ILS:177842024-05-19T09:45:55Z2024-05-19T09:45:55Zby Heil, Andreas<br/>Call Number ARC 641.865 HEI<br/>Publication Date 2003<br/>Format: Books<br/>Fancies, small cakes and chocolate goods / by T. E. Thompsonent://SD_ILS/0/SD_ILS:3092122024-05-19T09:45:55Z2024-05-19T09:45:55Zby Thompson, T. E.<br/>Call Number XX(309212.1)<br/>Publication Date 1959<br/>Format: Books<br/>Paris Pastry Club [electronic resource] : A collection of cakes, tarts, pastries and other indulgent recipesent://SD_ILS/0/SD_ILS:1278262024-05-19T09:45:55Z2024-05-19T09:45:55Zby Zanotti, Fanny.<br/>Call Number 641.86<br/>Publication Date 2014<br/>Summary In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes - a combination of family classics as well as her own creations, perfected in between blogging and working as a successful pastry chef.Indulge in Fanny's wonderful food memories from her childhood in France by recreating her grandma's Spicy almond nougatine, her mama's melt-in-the-mouth Orange & yoghurt cakes, and Friday-night Crêpes straight from her papa's crêperie. Fanny's own recipes feature a range of sweets, like the Earl Grey tea weekend loaf - essential for rainy Saturdays, to a comforting One-bow<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1643875">Click here to view book</a><br/>Sugar baby : confections, candies, cakes and other delicious recipes for cooking with sugar / Gesine Bullock-Prado ; photographs by Tina Rupp.ent://SD_ILS/0/SD_ILS:310902024-05-19T09:45:55Z2024-05-19T09:45:55Zby Bullock-Prado, Gesine.<br/>Call Number 641.8653 BUL<br/>Publication Date 2011<br/>Format: Books<br/>Bake like a French pastry chef : delectable cakes, perfect tarts, flaky croissants, and more / Michel de Rovira and Augustin Paluel-Marmont and the tribe.ent://SD_ILS/0/SD_ILS:2879862024-05-19T09:45:55Z2024-05-19T09:45:55Zby Rovira, Michel de, author.<br/>Call Number 641.865 ROV<br/>Publication Date 2018<br/>Format: Books<br/>The International Wine and Food Society's guide to bakery : cakes and simple confectionery. / With color photos. by Kenneth Swain and drawings by Leslie Thompson.ent://SD_ILS/0/SD_ILS:3081072024-05-19T09:45:55Z2024-05-19T09:45:55Zby Floris, Maria<br/>Call Number ARC 641.865 FLO<br/>Publication Date 1968<br/>Format: Books<br/>Pastry-making and confectionery : including cakes, buns, fancy biscuits, sweetmeats, icing and piping, etc. / by Emile Hérisse ; ... many new recipes added by C. Herman Senn.ent://SD_ILS/0/SD_ILS:2737132024-05-19T09:45:55Z2024-05-19T09:45:55Zby Hérisse, Emile.<br/>Call Number ARC STA 641.865 HER<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>Gunter's modern confectionery : a practical guide to the latest and most improved methods for making the various sweets, compotes, fruit pastes, candies, cakes, biscuits, ices, jellies, syrups, liqueurs, etc. / edited by William Jeanes.ent://SD_ILS/0/SD_ILS:354402024-05-19T09:45:55Z2024-05-19T09:45:55Zby Jeanes, William.<br/>Call Number ARC 641.86 GUN<br/>Publication Date 1880<br/>Format: Books<br/>Sweet old-time favourites / [food director Pamela Clark].ent://SD_ILS/0/SD_ILS:297542024-05-19T09:45:55Z2024-05-19T09:45:55ZCall Number 641.86 SWE<br/>Publication Date 2010<br/>Summary A collection of our favourite sweet treats. These old-fashioned cakes, biscuits and desserts are perennial favourites u we still order them when we see them on restaurant menus and are delighted when someone makes them for us for dessert or afternoon tea.<br/>Format: Books<br/>Okashi [electronic resource] : Sweet Treats Made with Love / Keiko Ishida.ent://SD_ILS/0/SD_ILS:355032024-05-19T09:45:55Z2024-05-19T09:45:55Zby Ishida, Keiko.<br/>Call Number 641.86 ISH<br/>Publication Date 2009<br/>Summary Okashi Treats is collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours. The featured recipes have been refined and given a new edge through the delicate fusion of French-style baking and Japanese flavours and techniques. Replete with a fully illustrated section on essential baking equipment, with step-by-step pictures, concise information on baking techniques and useful tips and headnotes for each recipe, experienced bakers and beginners in baking will be in no lack of inspiration.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1164925">Click here to view book</a><br/>Sweet / Yotam Ottolenghi, Helen Goh ; with Tara Wigley.ent://SD_ILS/0/SD_ILS:3011582024-05-19T09:45:55Z2024-05-19T09:45:55Zby Ottolenghi, Yotam, author.<br/>Call Number 641.86 OTT<br/>Publication Date 2017<br/>Summary 'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.' In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.<br/>Format: Books<br/>Sweet enough / Alison Roman ; photographs by Chris Bernabeo.ent://SD_ILS/0/SD_ILS:3072512024-05-19T09:45:55Z2024-05-19T09:45:55Zby Roman, Alison, author.<br/>Call Number 641.86 ROM<br/>Publication Date 2023<br/>Summary In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert - swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.<br/>Format: Books<br/>Pastries and puffs / food director, Pamela Clark.ent://SD_ILS/0/SD_ILS:317232024-05-19T09:45:55Z2024-05-19T09:45:55Zby Clark, Pamela.<br/>Call Number 641.865 PAS<br/>Publication Date 2012<br/>Summary A beautiful little hardback book all about puffs, pastries and little cakes. There are irresistible cream puffs, clairs and mini croquembouche with step-by-step photographs to show you how to make them -- they are much easier than they look!<br/>Format: Books<br/>Marzipan / Pat Ashby.ent://SD_ILS/0/SD_ILS:49582024-05-19T09:45:55Z2024-05-19T09:45:55Zby Ashby, Pat.<br/>Call Number 641.853 ASH<br/>Publication Date 1986<br/>Format: Books<br/>Magic marzipan / Franz Ziegler.ent://SD_ILS/0/SD_ILS:1512352024-05-19T09:45:55Z2024-05-19T09:45:55Zby Ziegler, Franz.<br/>Call Number 641.853 ZIE<br/>Publication Date 2009<br/>Format: Books<br/>Magic marzipan / Franz Ziegler.ent://SD_ILS/0/SD_ILS:289352024-05-19T09:45:55Z2024-05-19T09:45:55Zby Ziegler, Franz.<br/>Call Number 641.853 ZIE<br/>Publication Date 2009<br/>Format: Books<br/>Petits fours / Aaron Maree.ent://SD_ILS/0/SD_ILS:2753322024-05-19T09:45:55Z2024-05-19T09:45:55Zby Maree, Aaron.<br/>Call Number ARC STA 641.8659 MAR<br/>Publication Date 1993<br/>Format: Books<br/>Delicious : indulge / Valli Little.ent://SD_ILS/0/SD_ILS:1247132024-05-19T09:45:55Z2024-05-19T09:45:55Zby Little, Valli, author.<br/>Call Number 641.86 LIT<br/>Publication Date 2014<br/>Format: Books<br/>The Back in the Day Bakery Cookbook.ent://SD_ILS/0/SD_ILS:2797092024-05-19T09:45:55Z2024-05-19T09:45:55Zby Day, Griffith.<br/>Call Number 641.86<br/>Publication Date 2012<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=3419398">Click here to view book</a><br/>The art of French baking / Ginette Mathiot.ent://SD_ILS/0/SD_ILS:315022024-05-19T09:45:55Z2024-05-19T09:45:55Zby Mathiot, Ginette, 1907-1998.<br/>Call Number 641.865 MAT<br/>Publication Date 2011<br/>Summary From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.<br/>Format: Books<br/>New figures in marzipan / Carel van Laere.ent://SD_ILS/0/SD_ILS:97792024-05-19T09:45:55Z2024-05-19T09:45:55Zby Van Laere, Carel.<br/>Call Number 641.853 VAN<br/>Publication Date 1959<br/>Format: Books<br/>Marzipanfiguren, heute = Figurines en massepain, aujourd'hui = Marzipanfigures, today / Fredy Eggenschwiler.ent://SD_ILS/0/SD_ILS:2966482024-05-19T09:45:55Z2024-05-19T09:45:55Zby Eggenschwiler, Fredy, author.<br/>Call Number 641.853 EGG<br/>Format: Regular print<br/>Lambeth supplement to cake decoration and practical pastries / by Joseph A. Lambethent://SD_ILS/0/SD_ILS:313732024-05-19T09:45:55Z2024-05-19T09:45:55Zby Lambeth, Joseph A.<br/>Call Number ARC 641.8653 LAM<br/>Publication Date 1936<br/>Format: Books<br/>The complete patissier / written and illustrated by E.J. Kollist.ent://SD_ILS/0/SD_ILS:71622024-05-19T09:45:55Z2024-05-19T09:45:55Zby Kollist, E. J. (Ernest Johannes)<br/>Call Number ARC KLI 641.865 KOL<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>The technology of cake making / E.B. Bennion and G.S.T. Bamford.ent://SD_ILS/0/SD_ILS:11032024-05-19T09:45:55Z2024-05-19T09:45:55Zby Bennion, E. B. (Edmund Baron)<br/>Call Number 664.752 BEN<br/>Publication Date 1973<br/>Format: Books<br/>Praktische Konditorei-Kunst : das grosse Konditorei-Fachbuch der Welt / J. M. Erich Weber.ent://SD_ILS/0/SD_ILS:2863522024-05-19T09:45:55Z2024-05-19T09:45:55Zby Weber, J. M. Erich (Johannes Martin Erich)<br/>Call Number ARC STA 641.8653 WEB<br/>Publication Date 1926<br/>Format: Books<br/>Commercial confectionery : a practical guide for practical men/ by many expert contributors ; edited by A.C. Skeats.ent://SD_ILS/0/SD_ILS:59522024-05-19T09:45:55Z2024-05-19T09:45:55Zby Skeats, A.C.<br/>Call Number ARC 641.865 SKE VOL. 1<br/>Publication Date 1937<br/>Format: Books<br/>Sweet Envy / Alistair Wise & Teena Kearney-Wise.ent://SD_ILS/0/SD_ILS:1505052024-05-19T09:45:55Z2024-05-19T09:45:55Zby 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/>The dessert game : simple tricks, skill-builders and show-stoppers to up your game / Reynold Poernomo ; [photographer, Jeremy Simons].ent://SD_ILS/0/SD_ILS:3116022024-05-19T09:45:55Z2024-05-19T09:45:55Zby Poernomo, Reynold, author.<br/>Call Number 641.86 POE<br/>Publication Date 2021<br/>Summary Up your baking game with desserts that start simple through to adventure bakes, from MasterChef dessert king and founder of KOI dessert bars, with over 700k followers. Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake. Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence. Are you an adventure cook? Or want to blow everyone's mind? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed. Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.<br/>Format: Regular print<br/>Lambeth method of cake decoration and practical pastries / by Joseph A. Lambeth ; with a foreword by John J.N. Mackman.ent://SD_ILS/0/SD_ILS:2864622024-05-19T09:45:55Z2024-05-19T09:45:55Zby Lambeth, Joseph A.<br/>Call Number ARC 641.8653 LAM<br/>Publication Date 1937<br/>Format: Books<br/>Lambeth method of cake decoration and practical pastries / by Joseph A. Lambeth ; with a foreword by John J.N. Mackman.ent://SD_ILS/0/SD_ILS:313722024-05-19T09:45:55Z2024-05-19T09:45:55Zby Lambeth, Joseph A.<br/>Call Number ARC 641.8653 LAM<br/>Publication Date 1936<br/>Format: Books<br/>Candy Construction [electronic resource] : How to Build Race Cars, Castles, and Other Cool Stuff out of Store-Bought Candyent://SD_ILS/0/SD_ILS:1562982024-05-19T09:45:55Z2024-05-19T09:45:55Zby Bowers, Sharon.<br/>Call Number 641.86<br/>Publication Date 2010<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3405425">Click here to view book</a><br/>Peanut Butter Sweets [electronic resource].ent://SD_ILS/0/SD_ILS:1525512024-05-19T09:45:55Z2024-05-19T09:45:55Zby Bennett, Pamela.<br/>Call Number 641.356596<br/>Publication Date 2012<br/>Summary <DIV>Whether you like creamy or crunchy, there's no denying that peanut butter ranks close to the top as a pantry staple. And what better way to enjoy it than by using it to create and share sweet treats! From smoothies, cookies, pies, and cakes to candies, dips, sauces, and toppings, the 70 recipes in this book are chosen winners. No matter how you spread it, <I>Peanut Butter Sweets</I> is a must for the peanut-butter lover's bookshelf.</div><br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1992478">Click here to view book</a><br/>Lambeth method of cake decoration and practical pastries : published expressly for the progressive baker, confectioner, pastry cook and cake decorator / by Joseph A. Lambeth.ent://SD_ILS/0/SD_ILS:99912024-05-19T09:45:55Z2024-05-19T09:45:55Zby Lambeth, Joseph A.<br/>Call Number 641.8653 LAM<br/>Publication Date 1980<br/>Format: Books<br/>Sweet [electronic resource] : inspired ingredients, unforgettable desserts / Gordon Valerie.ent://SD_ILS/0/SD_ILS:1564302024-05-19T09:45:55Z2024-05-19T09:45:55Zby Gordon, Valerie.<br/>Call Number 641.86 GOR<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3419366">Click here to view book</a><br/>Chocolats et confiserie tome I = [chocolates and confectionery volume 1] / [editor, Jean-Pierre Chalangeas] ; translation, Rebecca Reid ; [photography, Moussa Elibrik].ent://SD_ILS/0/SD_ILS:254572024-05-19T09:45:55Z2024-05-19T09:45:55Zby Chalangeas, Jean-Pierre.<br/>Call Number 641.86 CHO<br/>Publication Date 2000<br/>Format: Books<br/>Chocolats et confiserie tome II = [chocolates and confectionery volume 2] / [editor, Jean-Pierre Chalangeas] ; translation, Rebecca Reid ; [photography, Moussa Elibrik].ent://SD_ILS/0/SD_ILS:254582024-05-19T09:45:55Z2024-05-19T09:45:55Zby Chalangeas, Jean-Pierre.<br/>Call Number 641.86 CHO<br/>Publication Date 2000<br/>Format: Books<br/>À La Mère de Famille : the book of recipes / [artisanal] recipes by Julien Merceron ; photography by Jean Cazals ; styling by Lene Knudsen ; illustrations by A3.ent://SD_ILS/0/SD_ILS:1224132024-05-19T09:45:55Z2024-05-19T09:45:55Zby Merceron, Julien, author<br/>Call Number 641.860944 MER<br/>Publication Date 2013<br/>Summary Founded in 1761 as a family-run store, A la Mere de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. This cookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles. Learn how to make caramels, candied nuts and confits all beautifully presented in classic French fashion, making A la Mere de Famille the haute couture of confectionery.<br/>Format: Books<br/>Selected special-recipes from the practice of the author : [to accompany his] Practical cake and confectionery art, "Pra-ca-coa" / [edited and published by J. M. Erich Weber].ent://SD_ILS/0/SD_ILS:2901322024-05-19T09:45:55Z2024-05-19T09:45:55Zby Weber, J. M. Erich (Johannes Martin Erich)<br/>Call Number ARC 641.8653 WEB<br/>Publication Date 1921<br/>Format: Books<br/>