Search Results for chefs - Narrowed by: Desserts.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dSUBJECT$002509Subject$002509Desserts.$002509Desserts.$0026ps$003d300$0026st$003dPD?dt=list2024-05-12T08:12:04ZThe great Australian baking book / editors Helen Greenwood, Tim Harper & Ruth Hobday ; photography Lottie Hedley ; head baker Michelle Pattison ; cover art Reg Mombassa.ent://SD_ILS/0/SD_ILS:2792832024-05-12T08:12:04Z2024-05-12T08:12:04Zby Greenwood, Helen, editor.<br/>Call Number 641.8150994 GRE<br/>Publication Date 2017<br/>Summary Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.<br/>Format: Books<br/>Social sweets / Jason Atherton.ent://SD_ILS/0/SD_ILS:1546572024-05-12T08:12:04Z2024-05-12T08:12:04Zby Atherton, Jason, author.<br/>Call Number 641.86 ATH<br/>Publication Date 2015<br/>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.<br/>Format: Books<br/>The Square : the cookbook. Volume 2, Sweet / Philip Howard ; photography, Jean Cazals.ent://SD_ILS/0/SD_ILS:1225032024-05-12T08:12:04Z2024-05-12T08:12:04Zby Howard, Philip (Chef), author<br/>Call Number 641.86 HOW<br/>Publication Date 2013<br/>Format: Regular print<br/>Chef Wan sweet treats [electronic resource] : 240 pastry recipes from Asia's most flamboyant food ambassador.ent://SD_ILS/0/SD_ILS:355222024-05-12T08:12:04Z2024-05-12T08:12:04Zby Wan, Chef, 1958-<br/>Call Number 641.86 WAN<br/>Publication Date 2012<br/>Summary From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for fami<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1164959">Click here to view book</a><br/>Pierre Herme pastries / photographs by Laurent Fau ; recipe text by Coco Jobard ; dessert histories by Eve-Marie Zizza-Lalu.ent://SD_ILS/0/SD_ILS:1512622024-05-12T08:12:04Z2024-05-12T08:12:04Zby Herme, Pierre.<br/>Call Number 641.865 HER<br/>Publication Date 2011<br/>Summary "Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Herme embraces this spirit of innovation in inspired recipes that follow the originals"--Dust jacket.<br/>Format: Books<br/>PS desserts / Philippa Sibley ; foreword by Christine Manfield.ent://SD_ILS/0/SD_ILS:315402024-05-12T08:12:04Z2024-05-12T08:12:04Zby Sibley, Philippa.<br/>Call Number 641.86 SIB<br/>Publication Date 2011<br/>Summary PS Desserts is set to become the dessert lover's bible. Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including classics like Lemon Tart and Tiramisu and signature dishes such as Raspberry & Chocolate Delice Brownie Icecream and Pineapple Donuts.<br/>Format: Books<br/>Zumbo [videorecording].ent://SD_ILS/0/SD_ILS:313192024-05-12T08:12:04Z2024-05-12T08:12:04ZCall Number DVD 641.865 ZUM<br/>Publication Date 2011<br/>Summary Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.<br/>Format: Other<br/>Pudding : recipes from over 70 celebrated chefs / photography by Battman.ent://SD_ILS/0/SD_ILS:312122024-05-12T08:12:04Z2024-05-12T08:12:04Zby Batt, Alan, 1961-<br/>Call Number 641.8644 BAT<br/>Publication Date 2010<br/>Format: Books<br/>Dessert fourplay : sweet quartets from a four-star pastry chef / Johnny Iuzzini and Roy Finamore ; photographs by Gregor Halenda.ent://SD_ILS/0/SD_ILS:289282024-05-12T08:12:04Z2024-05-12T08:12:04Zby Iuzzini, Johnny.<br/>Call Number 641.86 IUZ<br/>Publication Date 2008<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html">http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip089/2008002912.html">http://www.loc.gov/catdir/toc/ecip089/2008002912.html</a><br/>The colors of dessert : 6 colors -- recipes from 87 chefs / photography by Battman.ent://SD_ILS/0/SD_ILS:306972024-05-12T08:12:04Z2024-05-12T08:12:04Zby Battman.<br/>Call Number 641.86 BAT<br/>Publication Date 2008<br/>Format: Books<br/>Lost desserts : delicious indulgences of the past : recipes from legendary restaurants and famous chefs / Gail Monaghan ; photographs by Eric Boman.ent://SD_ILS/0/SD_ILS:256312024-05-12T08:12:04Z2024-05-12T08:12:04Zby Monaghan, Gail.<br/>Call Number 641.86 MON<br/>Publication Date 2007<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0742/2007930706-d.html">http://www.loc.gov/catdir/enhancements/fy0742/2007930706-d.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0742/2007930706-b.html">http://www.loc.gov/catdir/enhancements/fy0742/2007930706-b.html</a><br/>Exceptional excursions with Flexipan : carte blanche given to 90 chefs from around the world.ent://SD_ILS/0/SD_ILS:242212024-05-12T08:12:04Z2024-05-12T08:12:04ZCall Number 641.86 EXC<br/>Publication Date 2005<br/>Format: Books<br/>Exceptional excursions with Flexipan : carte blanche given to 90 chefs from around the world.ent://SD_ILS/0/SD_ILS:1512322024-05-12T08:12:04Z2024-05-12T08:12:04ZCall Number 641.86 EXC<br/>Publication Date 2005<br/>Format: Books<br/>21st c : the new generation in pastry / editorial direction Claudia Bellido Soler, Javi Antoja de la Rosa.ent://SD_ILS/0/SD_ILS:256302024-05-12T08:12:04Z2024-05-12T08:12:04Zby Bellido Soler, Claudia.<br/>Call Number 641.86 TWE<br/>Publication Date 2003<br/>Summary "The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.<br/>Format: Books<br/>Coast : seaside recipes from Australia's leading chefs / edited by Kendall Hill ; with photography by Jennifer Soo.ent://SD_ILS/0/SD_ILS:183912024-05-12T08:12:04Z2024-05-12T08:12:04Zby Hill, Kendall.<br/>Call Number 641.5 COA<br/>Publication Date 2003<br/>Format: Books<br/>The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.ent://SD_ILS/0/SD_ILS:177782024-05-12T08:12:04Z2024-05-12T08:12:04Zby Friberg, Bo, 1940-<br/>Call Number 641.865 FRI<br/>Publication Date 2003<br/>Format: Books<br/>Desserts.ent://SD_ILS/0/SD_ILS:180022024-05-12T08:12:04Z2024-05-12T08:12:04ZCall Number 641.86 DES<br/>Publication Date 1998<br/>Format: Books<br/>Pastries.ent://SD_ILS/0/SD_ILS:180042024-05-12T08:12:04Z2024-05-12T08:12:04ZCall Number 641.865 PAS<br/>Publication Date 1998<br/>Format: Books<br/>Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.ent://SD_ILS/0/SD_ILS:1513602024-05-12T08:12:04Z2024-05-12T08:12:04Zby Boyle, Tish.<br/>Call Number ARC 641.86 BOY<br/>Publication Date 1997<br/>Summary Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.<br/>Format: Books<br/>Designer desserts / by Philippe Durand, under the direction of Pierre Michalet, translated by Anne Sterling.ent://SD_ILS/0/SD_ILS:107462024-05-12T08:12:04Z2024-05-12T08:12:04Zby Durand, Philippe.<br/>Call Number 641.86 DUR<br/>Publication Date 1996<br/>Format: Books<br/>Great desserts from the great chefs / by Baba S. Khalsa and Andrea Opalenik.ent://SD_ILS/0/SD_ILS:1255082024-05-12T08:12:04Z2024-05-12T08:12:04Zby Khalsa, Baba S.<br/>Call Number 641.86 KHA<br/>Publication Date 1994<br/>Format: Books<br/>