Search Results for sugar artSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dsugar$002bart$0026ps$003d300$0026isd$003dtrue?dt=list2024-05-10T00:06:23ZSugar artent://SD_ILS/0/SD_ILS:23932024-05-10T00:06:23Z2024-05-10T00:06:23Zby Venter, Kate<br/>Call Number 641.8653 VEN<br/>Publication Date 1984<br/>Format: Books<br/>Sugar art / Geraldine Kidwell & Barbara Green.ent://SD_ILS/0/SD_ILS:301552024-05-10T00:06:23Z2024-05-10T00:06:23Zby Kidwell, Geraldine.<br/>Call Number 641.86539 KID<br/>Publication Date 2010<br/>Format: Books<br/>The New Whole Art of Confectionary : Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.ent://SD_ILS/0/SD_ILS:3064932024-05-10T00:06:23Z2024-05-10T00:06:23Zby Young, W.<br/>Call Number 641.85<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932785">Click here to view book</a><br/>Voyage en sucre d'art = A journey in sugar art = Viaggio nello zuchhero d'arte / Stephane Klein.ent://SD_ILS/0/SD_ILS:297632024-05-10T00:06:23Z2024-05-10T00:06:23Zby Klein, Stephane.<br/>Call Number 641.86539 KLE<br/>Publication Date 2007<br/>Format: Books<br/>Apprenez l'art du sucre soufflé et coulé = The art of blown and poured sugar / Gerard-Joel Bellouet.ent://SD_ILS/0/SD_ILS:313162024-05-10T00:06:23Z2024-05-10T00:06:23Zby Bellouet, G. J. (Gérard Joël)<br/>Call Number ARC 641.8653 BEL<br/>Format: Books<br/>The art of sugar decorations [videorecording] / produced by the SLB Video Team in collaboration with the official professional catering school of Basel, Switzerland, and Nestle Foodserviceent://SD_ILS/0/SD_ILS:78832024-05-10T00:06:23Z2024-05-10T00:06:23ZCall Number TR DVD 641.8653 ART<br/>Publication Date 1989<br/>Summary Works of art in sugar.<br/>Format: Other<br/>Zucker Artistik, das grosse Lehrbuch der Zuckerartistik = Sugar artistik, complete manual to sugar art = Sucre artistik, le grand manuel des arts du sucre = Azúcar artistik, gran manual del arte en azúcar / Louise & Othmar Fassbind.ent://SD_ILS/0/SD_ILS:2966852024-05-10T00:06:23Z2024-05-10T00:06:23Zby Fassbind, Louise, author.<br/>Call Number 641.8653 FAS<br/>Publication Date 1997 1993<br/>Format: Regular print<br/>Colección : sugarworks = piezas de azúcar / Paco Torreblanca ; [translated by Just! English].ent://SD_ILS/0/SD_ILS:301172024-05-10T00:06:23Z2024-05-10T00:06:23Zby Torreblanca, Paco.<br/>Call Number 641.86539 TOR<br/>Publication Date 2008<br/>Format: Books<br/>Suikertrekwerkent://SD_ILS/0/SD_ILS:71632024-05-10T00:06:23Z2024-05-10T00:06:23Zby Van Rossenberg, P.J.<br/>Call Number KLI 641.865 VAN<br/>Publication Date 1950<br/>Format: Books<br/>Gegossene Zuckerfigren/ by Karl Tschanzent://SD_ILS/0/SD_ILS:2730422024-05-10T00:06:23Z2024-05-10T00:06:23Zby Tschanz, Karl<br/>Call Number ARC 641.8653 TSC<br/>Publication Date 1986<br/>Format: Books<br/>Opium : chapitre 3 / Stéphane Klein.ent://SD_ILS/0/SD_ILS:297642024-05-10T00:06:23Z2024-05-10T00:06:23Zby Klein, Stephane.<br/>Call Number 641.86539 KLE<br/>Publication Date 2009<br/>Format: Books<br/>Pastillage and sugar moulding / Nicholas Lodgeent://SD_ILS/0/SD_ILS:49632024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lodge, Nicholas<br/>Call Number 641.8653 LOD<br/>Publication Date 1987<br/>Format: Books<br/>Sugar flowers for beginners / Paddi Clark.ent://SD_ILS/0/SD_ILS:2846742024-05-10T00:06:23Z2024-05-10T00:06:23Zby Clark, Paddi, author.<br/>Call Number 641.86539 CLA<br/>Publication Date 2008<br/>Format: Books<br/>Pressure piping / Lesley Herbert, Sue Ballard.ent://SD_ILS/0/SD_ILS:144592024-05-10T00:06:23Z2024-05-10T00:06:23Zby Herbert, Lesley.<br/>Call Number 641.8653 HER<br/>Publication Date 1999<br/>Format: Books<br/>Sugar flowers for cake decorating / [Alan Dunn].ent://SD_ILS/0/SD_ILS:299512024-05-10T00:06:23Z2024-05-10T00:06:23Zby Dunn, Alan.<br/>Call Number 641.86539 DUN<br/>Publication Date 2008<br/>Format: Books<br/>Sugar pulling [videorecording]ent://SD_ILS/0/SD_ILS:61602024-05-10T00:06:23Z2024-05-10T00:06:23Zby William Angliss College<br/>Call Number DVD 641.86 SUG<br/>Publication Date 1980<br/>Summary Demonstration of sugar pulling at Emily McPherson College<br/>Format: Other<br/>Feerie en sucre d'art / Stephane Klein.ent://SD_ILS/0/SD_ILS:300652024-05-10T00:06:23Z2024-05-10T00:06:23Zby Klein, Stephane.<br/>Call Number 641.86539 KLE<br/>Publication Date 2005<br/>Format: Books<br/>Zuckergiessen: Sucre coule Casting in sugar / Walter Ruffler.ent://SD_ILS/0/SD_ILS:3091972024-05-10T00:06:23Z2024-05-10T00:06:23Zby Ruffler, Walter<br/>Call Number ARC 641.8653 RUF<br/>Publication Date 1988<br/>Format: Books<br/>Flowers for Australian cake decorating / by Gail Dorter; photography by Stephanie Barnesent://SD_ILS/0/SD_ILS:35562024-05-10T00:06:23Z2024-05-10T00:06:23Zby Dorter, Gail<br/>Call Number 641.8653 DOR<br/>Publication Date 1991<br/>Format: Books<br/>Something to celebrate : a collection of inspirational cakes for special occasions / Ann Baber.ent://SD_ILS/0/SD_ILS:156702024-05-10T00:06:23Z2024-05-10T00:06:23Zby Baber, Ann.<br/>Call Number 641.8653 BAB<br/>Publication Date 2001<br/>Format: Books<br/>Michelle Wibowo's showstopper wedding cakes : 10 tutorials for sculpting truly amazing cakes.ent://SD_ILS/0/SD_ILS:2889542024-05-10T00:06:23Z2024-05-10T00:06:23Zby Wibowo, Michelle, author.<br/>Call Number 641.8653 WIB<br/>Publication Date 2014<br/>Format: Books<br/>Sugar work : blown- and pulled-sugar techniques / Peter T. Boyleent://SD_ILS/0/SD_ILS:17412024-05-10T00:06:23Z2024-05-10T00:06:23Zby Boyle, Peter T.<br/>Call Number 641.8653 BOY<br/>Publication Date 1988<br/>Format: Books<br/>Fancy eggs / by Mary Verghese; consultant, Nicholas Lodge and series editor, Alison Leachent://SD_ILS/0/SD_ILS:52262024-05-10T00:06:23Z2024-05-10T00:06:23Zby Verghese, Mary<br/>Call Number 641.8653 VER<br/>Publication Date 1989<br/>Format: Books<br/>Rice paper flowers / by Margaret Hyde; consultant, Nicholas Lodge and series editor, Alison Leachent://SD_ILS/0/SD_ILS:52242024-05-10T00:06:23Z2024-05-10T00:06:23Zby Hyde, Margaret<br/>Call Number 641.8653 HYD<br/>Publication Date 1989<br/>Format: Books<br/>The International school of sugarcraft. Book two, Advanced / principal teacher, Nicholas Lodge ; teachers, Ann Baber...[et al.].ent://SD_ILS/0/SD_ILS:3081942024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lodge, Nicholas.<br/>Call Number ARC 641.8653 INT<br/>Publication Date 1988<br/>Format: Books<br/>Alan Dunn's Tropical & Exotic Flowers for Cakes.ent://SD_ILS/0/SD_ILS:2916102024-05-10T00:06:23Z2024-05-10T00:06:23Zby Dunn, Alan.<br/>Call Number 641.86539<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5778964">Click here to view book</a><br/>Decorating with a paper cone / by Alain Buys and Jean-Luc Decluzeau, under the direction of Pierre Michalet, translated by Anne Sterling.ent://SD_ILS/0/SD_ILS:107472024-05-10T00:06:23Z2024-05-10T00:06:23Zby Buys, Alain.<br/>Call Number 641.8653 BUY<br/>Publication Date 1996<br/>Format: Books<br/>The art of the confectioner : sugarwork and pastillage / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.ent://SD_ILS/0/SD_ILS:318362024-05-10T00:06:23Z2024-05-10T00:06:23Zby Notter, Ewald, 1955-<br/>Call Number 641.86 NOT<br/>Publication Date 2012<br/>Format: Books<br/>The art of the confectioner : sugarwork and pastillage / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.ent://SD_ILS/0/SD_ILS:1512452024-05-10T00:06:23Z2024-05-10T00:06:23Zby Notter, Ewald, 1955-<br/>Call Number 641.86 NOT<br/>Publication Date 2012<br/>Format: Books<br/>Das Lehrbuch fer Zuckerziehen und Zuckerblasen : Le livre datudes pour souffler et tirer le sucre : textbook of sugar pulling and sugar blowing.ent://SD_ILS/0/SD_ILS:2965552024-05-10T00:06:23Z2024-05-10T00:06:23Zby Notter, Ewald, 1955-<br/>Call Number 641.86539 NOT<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>The International School of Sugarcraft : Book Two / Nicholas Lodge and othersent://SD_ILS/0/SD_ILS:49652024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lodge, Nicholas<br/>Call Number 641.8653 SUG<br/>Publication Date 1988<br/>Format: Books<br/>Squires Kitchen's guide to making iced flowers : piped and stencilled sugar flowers for cakes, cookies and desserts / Ceri DD Griffiths ; editor: Jenny Royle ; photography: Alister Thorpe.ent://SD_ILS/0/SD_ILS:2917152024-05-10T00:06:23Z2024-05-10T00:06:23Zby Griffiths, Ceri D. D., author.<br/>Call Number 641.86539 GRI<br/>Publication Date 2012<br/>Format: Books<br/>Animation in sugar / Carlos Lischetti ; [photography and illustrations by Eliio Lischetti].ent://SD_ILS/0/SD_ILS:2841352024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lischetti, Carlos, author.<br/>Call Number 641.86539 LIS<br/>Publication Date 2012<br/>Summary If you're celebrating with friends and family, there's no better gift for someone truly special than a hand-crafted cake made just for them. Now you can watch your very own cakes come to life as you learn to model with talented sugar artist, Carlos Lischetti.<br/>Format: Books<br/>Animation in sugar / Carlos Lischetti ; [photography and illustrations by Eliio Lischetti].ent://SD_ILS/0/SD_ILS:1512522024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lischetti, Carlos, author.<br/>Call Number 641.86539 LIS<br/>Publication Date 2012<br/>Summary If you're celebrating with friends and family, there's no better gift for someone truly special than a hand-crafted cake made just for them. Now you can watch your very own cakes come to life as you learn to model with talented sugar artist, Carlos Lischetti.<br/>Format: Books<br/>Das ist Zucker = That's sugar / Ewald & Susan Notter.ent://SD_ILS/0/SD_ILS:2966622024-05-10T00:06:23Z2024-05-10T00:06:23Zby Notter, Ewald, 1955-<br/>Call Number 641.86539 NOT<br/>Publication Date 1992<br/>Format: Books<br/>Squires kitchen's guide to sugar modelling : fairytale figures / Jan Clement-May.ent://SD_ILS/0/SD_ILS:2841362024-05-10T00:06:23Z2024-05-10T00:06:23Zby Clement-May, Jan, author.<br/>Call Number 641.86539 CLE<br/>Publication Date 2016<br/>Summary Jan Clement-May returns with another easy-to-follow guide explaining how to model fun, fairy-tale cake toppers from Sugar Dough. This third book from the popular tutor is bursting with cake-top characters inspired by stories and nursery rhymes. Includes an easy-to-use size guide for every model, along with step-by-step instructions and photographs.<br/>Format: Books<br/>Sugar flowers : the signature collection : master five simple flowers, create countless stunning varieties / Naomi Yamamoto ; photography by Takeharu Hioki.ent://SD_ILS/0/SD_ILS:2887582024-05-10T00:06:23Z2024-05-10T00:06:23Zby Yamamoto, Naomi, author.<br/>Call Number 641.86539 YAM<br/>Publication Date 2018<br/>Summary Learn how to make countless varieties of the most popular sugar flowers. Divided into five chapters: peonies, roses, tulips, lilies and dahlias, each section includes a basic method and step-by-step instructions for making stunning species.<br/>Format: Books<br/>Animation in sugar : take 2 : 16 make-at-home celebration cakes from a world-famous sugar artist / Carlos Lischetti ; photography and illustrations by Elio Lischetti.ent://SD_ILS/0/SD_ILS:2861342024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lischetti, Carlos, author.<br/>Call Number 641.86539 LIS<br/>Publication Date 2015<br/>Summary Inspired by the illustrations of his twin brother Elio, Carlos' follow-up title to 'Animation sugar' includes a fabulous collection of 16 animated figures, such as a piggy pilot, a toy soldier, and even a zombie! --Back cover.<br/>Format: Regular print<br/>Biscuiteers book of iced biscuits / Harriet Hastings & Sarah Moore ; photography by Katie Hammond.ent://SD_ILS/0/SD_ILS:306022024-05-10T00:06:23Z2024-05-10T00:06:23Zby Hastings, Harriet.<br/>Call Number 641.8654 HAS<br/>Publication Date 2010<br/>Summary A stunningly illustrated book for those who wants to master the art of icing beautiful biscuits for special occasions, or who like to give unique personal gifts. A stylish collection of easy to make, delicious treats that taste as fabulous as they look. Including inspirational ideas for every season and occasion from: birthdays and weddings, children's parties and festive celebrations, oodles of poodles for dog lovers, bootylicious shoes for fashionistas, cars for the man in your life and watering cans for those with green fingers. With recipes for basic biscuit doughs such as vanilla, lemon, chocolate, ginger, almond and spice, plus different types of icing and colouring, piping instructions and templates, The Biscuiteers Book of Iced Biscuits contains everything you need to wow your friends and delight your kids.<br/>Format: Books<br/>More sugar flowers for beginners : a step-by-step guide to making beautiful flowers in sugar / Paddi Clark.ent://SD_ILS/0/SD_ILS:2889502024-05-10T00:06:23Z2024-05-10T00:06:23Zby Clark, Paddi, author.<br/>Call Number 641.86539 CLA<br/>Publication Date 2012<br/>Format: Books<br/>100 Little Knitted Gifts to Make.ent://SD_ILS/0/SD_ILS:3120762024-05-10T00:06:23Z2024-05-10T00:06:23Zby Search Press Studio, Search Press.<br/>Call Number 641.86539<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=31023091">Click here to view book</a><br/>Pretty Witty Cakes Book of Sugarcraft Characters : How to Model Fondant Fairies, Animals and Other Friends.ent://SD_ILS/0/SD_ILS:2878742024-05-10T00:06:23Z2024-05-10T00:06:23Zby Witt, Suzi.<br/>Call Number 641.636<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5349306">Click here to view book</a><br/>Modern art desserts : recipes for cakes, cookies, confections, and frozen treats based on iconic works of art / Caitlin Freeman ; contributions from Tara Duggan ; foreword by Rose Levy Beranbaum ; photography by Clay McLachlan ; curator's notes by Janet Bishop.ent://SD_ILS/0/SD_ILS:1230602024-05-10T00:06:23Z2024-05-10T00:06:23Zby Freeman, Caitlin<br/>Call Number 641.86 FRE<br/>Publication Date 2013<br/>Summary Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.<br/>Format: Books<br/>Sugarpasteent://SD_ILS/0/SD_ILS:60472024-05-10T00:06:23Z2024-05-10T00:06:23Zby Smith, Anne<br/>Call Number 641.8653 SMI<br/>Publication Date 1987<br/>Format: Books<br/>Sweet gold : torten/cakes, desserts, sugar / Bernd Siefert.ent://SD_ILS/0/SD_ILS:218572024-05-10T00:06:23Z2024-05-10T00:06:23Zby Siefert, Bernd.<br/>Call Number 641.8653 SIE<br/>Publication Date 2005<br/>Format: Books<br/>Food decoration handbook.ent://SD_ILS/0/SD_ILS:61252024-05-10T00:06:23Z2024-05-10T00:06:23ZCall Number ARC 641.81 FOO<br/>Publication Date 1968<br/>Format: Books<br/>Okashi [electronic resource] : Sweet Treats Made with Love / Keiko Ishida.ent://SD_ILS/0/SD_ILS:355032024-05-10T00:06:23Z2024-05-10T00:06:23Zby 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/>Cake icing and decorating / Jean Bowring.ent://SD_ILS/0/SD_ILS:321422024-05-10T00:06:23Z2024-05-10T00:06:23Zby Bowring, Jean.<br/>Call Number ARC 641.8653 BOW<br/>Publication Date 1958<br/>Format: Books<br/>Sugar modelling / Kate Venter & Eunice Borchersent://SD_ILS/0/SD_ILS:94732024-05-10T00:06:23Z2024-05-10T00:06:23Zby Venter, Kate<br/>Call Number 641.8653 VEN<br/>Publication Date 1994<br/>Format: Books<br/>The art of royal icing / Eddie Spence MBE.ent://SD_ILS/0/SD_ILS:299552024-05-10T00:06:23Z2024-05-10T00:06:23Zby Spence, Eddie.<br/>Call Number 641.86539 SPE<br/>Publication Date 2010<br/>Format: Books<br/>A touch of class for Australian cake decorating / by Gail Dorterent://SD_ILS/0/SD_ILS:27012024-05-10T00:06:23Z2024-05-10T00:06:23Zby Dorter, Gail<br/>Call Number 641.8653 DOR<br/>Publication Date 1990<br/>Format: Books<br/>Cake icing and decorating / Jean Bowring.ent://SD_ILS/0/SD_ILS:277962024-05-10T00:06:23Z2024-05-10T00:06:23Zby Bowring, Jean.<br/>Call Number ARC 641.8653 BOW<br/>Publication Date 1959 1958 1957 1956 1955<br/>Format: Books<br/>Pastillage and sugar moulding / Nicholas Lodge ; foreword Angela Priddy ; photography Graham Tann.ent://SD_ILS/0/SD_ILS:3082072024-05-10T00:06:23Z2024-05-10T00:06:23Zby Lodge, Nicholas.<br/>Call Number ARC 641.8653 LOD<br/>Publication Date 1996<br/>Format: Books<br/>All about Genoese glaces, petits fours & bonbons / by H.G. Harris and S.P. Borellaent://SD_ILS/0/SD_ILS:59332024-05-10T00:06:23Z2024-05-10T00:06:23Zby Harris, H.G.<br/>Call Number ARC 641.86 HAR<br/>Format: Books<br/>Cake icing and decorating for all occasions/ Compiled by Beryl Guertner, editor, Australian House and Garden Magazine.ent://SD_ILS/0/SD_ILS:282002024-05-10T00:06:23Z2024-05-10T00:06:23Zby Guertner, Beryl<br/>Call Number ARC 641.8653 GUE<br/>Publication Date 1963<br/>Format: Books<br/>The complete patissier / written and illustrated by E.J. Kollist.ent://SD_ILS/0/SD_ILS:71622024-05-10T00:06:23Z2024-05-10T00:06:23Zby 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/>Making Australian wildflowers for cake decorating / by Sue Oteri and Dorothy Parsonsent://SD_ILS/0/SD_ILS:5022024-05-10T00:06:23Z2024-05-10T00:06:23Zby Oteri, Sue<br/>Call Number 641.8653 OTE<br/>Publication Date 1989<br/>Format: Books<br/>Pretty pâtisserie / Makiko Searle.ent://SD_ILS/0/SD_ILS:2846722024-05-10T00:06:23Z2024-05-10T00:06:23Zby Searle, Makiko, author.<br/>Call Number 641.865 SEA<br/>Publication Date 2015<br/>Format: Books<br/>Planet Cake cupcakes / Paris Cutler ; illustrations by Margaret Carter.ent://SD_ILS/0/SD_ILS:305992024-05-10T00:06:23Z2024-05-10T00:06:23Zby Cutler, Paris.<br/>Call Number 641.86539 CUT<br/>Publication Date 2010<br/>Summary Planet Cake Cupcakes features all of the icing and decorating techniques that have made Paris an internationally recognised name in sugarcraft, from stencilling and cut-outs to three-dimensional character modelling, all very funky and designed for every occasion, from birthdays to weddings.<br/>Format: Books<br/>Modern Sugar Flowers : Contemporary Cake Decorating with Elegant Gumpaste Flowers.ent://SD_ILS/0/SD_ILS:3006942024-05-10T00:06:23Z2024-05-10T00:06:23Zby Butler, Jacqueline.<br/>Call Number 641.86530000000005<br/>Publication Date 2017<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6005759">Click here to view book</a><br/>Simplifying sugar flowers / Alison Procter.ent://SD_ILS/0/SD_ILS:162462024-05-10T00:06:23Z2024-05-10T00:06:23Zby Procter, Alison.<br/>Call Number 641.8653 PRO<br/>Publication Date 2002<br/>Format: Books<br/>Bake Australia great / Katherine Sabbath.ent://SD_ILS/0/SD_ILS:2926132024-05-10T00:06:23Z2024-05-10T00:06:23Zby Sabbath, Katherine, author.<br/>Call Number 641.86539 SAB<br/>Publication Date 2019<br/>Summary Edible Australiana cookbook from a cake and style queen with a gigantic fanbase. This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated.<br/>Format: Books<br/>Cake Craft Made Easy : Step-By-Step Sugarcraft Techniques for 16 Vintage-Inspired Cakes.ent://SD_ILS/0/SD_ILS:3085212024-05-10T00:06:23Z2024-05-10T00:06:23Zby Pearce, Fiona.<br/>Call Number 641.86539000000005<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=7252992">Click here to view book</a><br/>Bake Australia Great : Classic Australian Icons Made Edible by One Kool Kat.ent://SD_ILS/0/SD_ILS:3053982024-05-10T00:06:23Z2024-05-10T00:06:23Zby Sabbath, Katherine.<br/>Call Number 641.865390994<br/>Publication Date 2019<br/>Summary Edible Australiana cookbook from a cake and style queen with a gigantic fanbase.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5897393">Click here to view book</a><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:3116022024-05-10T00:06:23Z2024-05-10T00:06:23Zby 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/>Alan Dunn's Ultimate Collection of Cake Decorating.ent://SD_ILS/0/SD_ILS:2916112024-05-10T00:06:23Z2024-05-10T00:06:23Zby Dunn, Alan.<br/>Call Number 641.8653<br/>Publication Date 2013<br/>Summary Master sugar artist Alan Dunn presents more than 100 of his most spectacular cake decorating designs, with everything you need to create stunning and impressive cakes for every occasion.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5778965">Click here to view book</a><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:1562982024-05-10T00:06:23Z2024-05-10T00:06:23Zby 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/>Mindful Thoughts for Cooks : nourishing body & soul / Julia Ponsonby.ent://SD_ILS/0/SD_ILS:2890582024-05-10T00:06:23Z2024-05-10T00:06:23Zby Ponsonby, Julia, author.<br/>Call Number 641.5019 PON<br/>Publication Date 2018<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5622079">Click here to view book</a><br/>Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus.ent://SD_ILS/0/SD_ILS:2897932024-05-10T00:06:23Z2024-05-10T00:06:23Zby Marcus, Jacqueline B., author.<br/>Call Number 612.3 MAR<br/>Publication Date 2013<br/>Format: Books<br/>Taste : The Story of Britain Through Its Cooking.ent://SD_ILS/0/SD_ILS:2894292024-05-10T00:06:23Z2024-05-10T00:06:23Zby Colquhoun, Kate.<br/>Call Number 641.300941<br/>Publication Date 2012<br/>Summary A beautifully illustrated and produced social history of Britain through its food, from Roman times to the age of the celebrity chef.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5222700">Click here to view book</a><br/>The Art of the Cookie : Baking Up Inspiration by the Dozen.ent://SD_ILS/0/SD_ILS:2965892024-05-10T00:06:23Z2024-05-10T00:06:23Zby Kaldunski, Shelly.<br/>Call Number 641.8654<br/>Publication Date 2015<br/>Summary The Art of the Cookie presents over 40 delectable recipes and inspiring decorating ideas. Rather than focusing on the techniques of baking cookies, this book focuses on transforming a simple cookie into a masterpiece. Roll, cut, repeat - then get to work. This first chapter offers classic yet versatile roll-and-cut dough recipes, such as brown sugar cookies and gingerbread. The cookies may be ready to go but the decorations are not. Find clever, yet simple ideas for decorating any type of roll-and-cut: vibrant vanilla-sugar flowers; alphabet shapes flooded with icing and sprinkled with colorful sugars; and petits fours stacked to resemble a miniature wedding cake. Extravagant made easy. The second chapter includes classics with a modern twist, such as sparkly macaroons; wreath-shaped sugar cookies baked with lemon and thyme. Decoration and filling ideas include icing ornaments and striped cookies that taste and look like peppermint sticks.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5198691">Click here to view book</a><br/>Boutique wedding cakes [electronic resource] : bake and decorate beautiful cakes at home / Victoria Glass ; photography by Laura Forrester.ent://SD_ILS/0/SD_ILS:1532662024-05-10T00:06:23Z2024-05-10T00:06:23Zby Glass, Victoria.<br/>Call Number 641.86539 GLA<br/>Publication Date 2015<br/>Summary An elegant wedding cake is the perfect finale to a wedding breakfast. Whether you are making a cake for your own wedding or for a friend or relative as a thoughtful gift, Boutique Wedding Cakes will show how fabulous cakes are within everyone's reach. Expert baker and sugar-crafter Victoria Glass guides you through the process &#x96; from choosing the perfect cake, baking and decorating, how to deliver and present the cake, as well as adapting the recipes to guest numbers. The Basic Techniques teach you how to achieve professional-looking results and step-by-step photography demonstrates clearly how to assemble your spectacular-looking cake. As well as practical advice there are 19 stunning designs for you to follow, ranging from Classic Elegance to cakes with A Splash of Colour, each accompanied by their own cake recipe - from a traditional fruit cake to a green tea and ginger sponge. Whatever your taste, you can create an unforgettable wedding cake that is truly unique to you - whatever your baking ability and whatever your budget.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2012088">Click here to view book</a><br/>Candy Bites : The Science of Sweets.ent://SD_ILS/0/SD_ILS:2862192024-05-10T00:06:23Z2024-05-10T00:06:23Zby Hartel, Richard W.<br/>Call Number 664.1530973<br/>Publication Date 2014<br/>Summary In a series of easy-to-digest chapters well-flavoured with humour, this book offers a narrative that combines the commercial side of candy. Explores science, history and a bit of entertainment with respect to some of the world's favorite candies.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1697646">Click here to view book</a><br/>Bake It, Don't Fake It! : A Pastry Chef Shares Her Secrets for Impressive (And Easy) From-Scratch Desserts.ent://SD_ILS/0/SD_ILS:2936292024-05-10T00:06:23Z2024-05-10T00:06:23Zby Bertinetti, Heather.<br/>Call Number 641.86<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5679002">Click here to view book</a><br/>Christmas Cookie Contest in a Box : Everything You Need to Host a Christmas Cookie Contest.ent://SD_ILS/0/SD_ILS:3004932024-05-10T00:06:23Z2024-05-10T00:06:23Zby Hyams, Gina.<br/>Call Number 641.8654<br/>Publication Date 2012<br/>Summary Christmas Cookie Contest in a Box has everything you need to host your own contest! Includes scorecards, judge badges, place cards, and a handbook. The handbook includes recipes from passionate, talented, professional, and semiprofessional bakers, along with photos of the cookies and personal stories behind these special cookie recipes. Showcasing a dozen winning Christmas cookie recipes, along with cookie swap tips from an expert baker, the book has chapters on a brief history of Christmas cookies, how to run the cookie contest, the art of judging a contest, baking tips, and a cookies tunes playlist. Recipes include: Berlinerkranser by Jessie Oleson, author of CakeSpy Presents Sweet Treats for a Sugar-filled Life Pistachio Butter Cookies by Stacy Adimando, author of The Cookiepedia: Mixing, Baking, and Reinventing the Classics Chai-Spiced Meltaway Cookies by Jodi Liano. director of the San Francisco Cooking School Vegan Orange Ginger Cookies by Lorena Novak Bull, author of The Everything® Vegan Baking Cookbook Smile Cookies by Cindy Mushet, author of Baking Kids Love Gingersnap Thumbprints with Cranberry-Apricot Filling by Julia M. Usher, author of Cookie Swap and Ultimate Cookies Minty Chocolate Rounds by Valerie Peterson, author of Cookie Craft and Cookie Craft Christmas.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6792289">Click here to view book</a><br/>Handbook of Waste Management and Co-Product Recovery in Food Processing [electronic resource].ent://SD_ILS/0/SD_ILS:1496852024-05-10T00:06:23Z2024-05-10T00:06:23Zby Waldron, Keith W.<br/>Call Number 664.00286<br/>Publication Date 2007<br/>Summary The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food proce<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1639713">Click here to view book</a><br/>Baltimore Chef's Table : Extraordinary Recipes from Charm City and the Surrounding Counties.ent://SD_ILS/0/SD_ILS:2110322024-05-10T00:06:23Z2024-05-10T00:06:23Zby Patterson, Kathryn Wielech.<br/>Call Number 641.597526<br/>Publication Date 2014<br/>Summary In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement.&#xA0;Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.With more than eighty recipes for the home cook from over fifty of the city's most celebrated&#xA0;eateries and showcasing photos featuring mouth-watering dishes, famous&#xA0;chefs, and lots of local flavor,&#xA0;Baltimore Chef's Table&#xA0;is the ultimate gift and keepsake cookbook for both tourists&#xA0;and locals alike.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1780527">Click here to view book</a><br/>Mastering artisan cheesemaking : The ultimate guide for the home-scale and market producer.ent://SD_ILS/0/SD_ILS:341562024-05-10T00:06:23Z2024-05-10T00:06:23Zby Caldwell, Gianaclis, 1961-<br/>Call Number 637.3 CAL<br/>Publication Date 2012<br/>Format: Books<br/>The Chelsea Market Cookbook : 100 Recipes from New York's Premier Indoor Food Hall.ent://SD_ILS/0/SD_ILS:2807722024-05-10T00:06:23Z2024-05-10T00:06:23Zby Phillips, Michael.<br/>Call Number 641.5<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4012801">Click here to view book</a><br/>Apple Blossom Pie : Memories of an Australian Country Kitchen.ent://SD_ILS/0/SD_ILS:3085812024-05-10T00:06:23Z2024-05-10T00:06:23Zby McGhie, Kate.<br/>Call Number 641.5994<br/>Publication Date 2016<br/>Summary Memories of an Australian country kitchen.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=30553652">Click here to view book</a><br/>