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Mastering bread : the art and practice of handmade sourdough, yeasted bread, …
This book presents from a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes. Index : page 288-293
- Edition
- First edition, 2020
- ISBN/ISSN
- 9781984856982
- Collation
- 293 p. ; 25 cm.
- Series Title
- -
- Call Number
- 641.815 Vet m
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
Bachour : the baker
Features puff pastry, croissants, brioche, and choux pastry, as well as a variety of tarts and cookies.
- Edition
- -
- ISBN/ISSN
- 9780933477537
- Collation
- 172 p. ; 29 cm.
- Series Title
- -
- Call Number
- 641.865 Bac b
Modern French pastry : innovative techniques, tools and design
Hone Your Skills with Instruction from a Master of Pâtisserie The perfect pâte á choux, tart dough or meringue is combined with a unique modern twist that make these desserts unlike anything you’ve ever seen before. Cheryl Wakerhauser, award-winning chef and owner of Pix Pâtisserie, is known for crafting bold flavors and textures into stunning cakes, tarts, coupes, entremets and petits fo…
- Edition
- -
- ISBN/ISSN
- 9781624144370
- Collation
- 208 p. ; 24 cm.
- Series Title
- -
- Call Number
- 641.865 Wak m
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
Maison Kayser's French pastry workshop
Master the art of French pastry with step-by-step instructions from one of Paris's best bakers and founder of the renowned Maison Kayser. Soon after Maison Kayser opened its first shop in New York City in 2012, USA Today named it one of America's best bakeries. Not surprising considering Eric Kayser is recognized as one of the most talented artisan bakers in the world. One of the draws to this …
- Edition
- -
- ISBN/ISSN
- 9780316439275
- Collation
- 246 p. ; 26 cm.
- Series Title
- -
- Call Number
- 641.865 Kay m
The art of French pastry
JAMES BEARD AWARD WINNER • Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School. What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals o…
- Edition
- -
- ISBN/ISSN
- 9780307959355
- Collation
- 395 p. ; 25 cm.
- Series Title
- -
- Call Number
- 641.865 Pfe a
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
Making dough : recipes and ratios for perfect pastries
Perfect for chefs and home cooks alike, this baking cookbook proves you can ‘dough’ it with 122 easy recipes for a wide range of delicious pastries. With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. Delectable r…
- Edition
- -
- ISBN/ISSN
- 9781594748189
- Collation
- 207 p. ; 26 cm.
- Series Title
- -
- Call Number
- 641.865 Van m
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