Search Results for desserts - Narrowed by: Pastries.

100 best cakes & desserts / Gabriel Gate.

2024-05-18T09:52:07Z

by Gaté, Gabriel, 1955-
Call Number 641.86 GAT
Publication Date 2012
Summary With 100 easy-to-follow recipes, this book includes chapters on cakes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients.
Format: Regular print

Lost desserts : delicious indulgences of the past : recipes from legendary restaurants and famous chefs / Gail Monaghan ; photographs by Eric Boman.

2024-05-18T09:52:07Z

by Monaghan, Gail.
Call Number 641.86 MON
Publication Date 2007
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0742/2007930706-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0742/2007930706-b.html

21st c : the new generation in pastry / editorial direction Claudia Bellido Soler, Javi Antoja de la Rosa.

2024-05-18T09:52:07Z

by Bellido Soler, Claudia.
Call Number 641.86 TWE
Publication Date 2003
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.
Format: Books