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Artisan Italian baking at home : 60 authentic recipes for breads, focaccia, p…
This book will guide you through her timeless, expert methods for loaves, buns, pizzas, cakes and more with Italian bravado, as each impressive recipe is imbued with the memories of growing up in Rome and living in Milan. Index : page 154-160.
- Edition
- First Edition, 2025
- ISBN/ISSN
- 9798890030825
- Collation
- 160 p. ; 23 cm.
- Series Title
- -
- Call Number
- 641.71 Fon a
Les petits sweets : two-bite desserts from the French pâtisserie
The French way is the petite treat: two delicious bitesjust a tasteof a sable, madeleine, petit four, nougat, caramel, or other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets, you can taste more than one, make a dessert for each of your dinner guests, or have a dessert-tasting party to try them all.
- Edition
- -
- ISBN/ISSN
- 9780762457281
- Collation
- 304 p. ; 19 cm.
- Series Title
- -
- Call Number
- 641.8650 Gor l
Baking and pastry : mastering the art and craft
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sus…
- Edition
- -
- ISBN/ISSN
- 9780470928653
- Collation
- -
- Series Title
- -
- Call Number
- 641.815 Cul b
The fundamental techniques of classic pastry arts
this guide covers the many skills an aspiring pastry chef must master. It presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours.
- Edition
- -
- ISBN/ISSN
- 9781584798033
- Collation
- 512 p. ; 24 cm.
- Series Title
- -
- Call Number
- 641.865 Cho f
Éclairs : easy, elegant & modern recipes
Making clairs has never been easier with this step-by-step book from one of Europe's top pastry chefs. clairs are having a moment -- and making them is much easier than you think. Award-winning pastry chef Christophe Adam, owner of L' clair de genie boutiques, has perfected the art of the clair and turned it into a gourmet delight that marries unconventional and imaginative fruits, flavors, col…
- Edition
- -
- ISBN/ISSN
- 9780778805670
- Collation
- 214 p. ; 27 cm.
- Series Title
- -
- Call Number
- 641.8659 Ada e
French pâtisserie : master recipes and techniques from the Ferrandi School o…
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level …
- Edition
- -
- ISBN/ISSN
- 9782080203182
- Collation
- 655 p. ; 31 cm.
- Series Title
- -
- Call Number
- 641.8650 Fer f
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