Taylor's Library

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The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.

by Rinsky, Glenn | Rinsky, Laura Halpin.

Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 RIN] (3).
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Advanced bread and pastry : a professional approach / Michel Suas.

by Suas, Michel | Wood, Brian.

Publisher: Clifton Park, NY : Delmar Cengage Learning, [2009]Copyright date: ©2009Other title: Bread and pastry.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 SUA 2009] (3).
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PH10 : antologίa Pierre Hermé.

by Hermé, Pierre.

Publisher: Barcelona : Montagud Editores, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.860944 HER 2008] (1).
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Sandra Lee bake sale cookbook / Sandra Lee.

by Lee, Sandra, 1966-.

Publisher: Hoboken, N.J. : Wiley, c2011Other title: Bake sale cookbook.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 LEE 2011] (1).
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Baking & pastry : mastering the art and craft / The Culinary Institute of America.

by Culinary Institute of America.

Edition: 2nd edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Other title: Baking and pastry : mastering the art and craft.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAK 2009] (6).
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Le Larousse des desserts / Pierre Herme

by Hermé, Pierre.

Publisher: Paris : Larousse, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.860944 HER] (1).
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No cover image available
Dessert professional.

Publisher: New York, N.Y. : Haymarket Group Ltd., c2008-Availability: Items available for loan: Taylor's Library-TU [Call number: 641.505 DES] (1).
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Paris patisseries : history, shops, recipes / photography by Christian Sarramon ; foreword by Pierre Hermé ; [translated from the French by Carmella Abramowitz-Moreau].

by Sarramon, Christian | Abramowitz-Moreau, Carmella.

Edition: English-language ed.Publisher: Paris : Flammarion, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 DEL 2010] (1).
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Dinner with the baker / Pino Locantro.

by Locantro, Pino.

Publisher: Singapore : Page One, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 LOC 2011] (1).
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Chef Wan's sweet treats / Chef Wan.

by Wan, Chef, 1958-.

Publisher: Singapore : Marshall Cavendish Cuisine, 2008Other title: Sweet treats.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 WAN 2008] (1).
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The professional chef / The Culinary Institute of America.

by Culinary Institute of America [issuing body.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO 2011] (7).
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Pastries / Carla Bardi ; [photography, Brent Parker Jones].

by Bardi, Carla | Jones, Brent Parker.

Publisher: Singapore : Page One, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 BAR 2011] (1).
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Pâtisserie and baking foundations / the chefs of Le Cordon Bleu.

by Le Cordon Bleu.

Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2012Other title: Le Cordon Bleu.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 PAT 2012] (1).
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222 easy recipes : Italian cuisine : pizza, focaccia and bread / [texts: Mariagrazia Villa ; recipes: Giovanni Gandino and Mario Grazia ; photographs: Alberto Rossi]

by Villa, Mariagrazia | Gandino, Giovanni | Grazia, Mario | Rossi, Alberto.

Publisher: Vercelli, Italy : White Star, 2012Other title: Two hundred and twenty two easy recipes | Pizza, focaccia and bread.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5945 TWO 2012] (1).
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Professional patisserie : for levels 2,3 and professional chefs / Mick Burke, Chris Barker, Neil Rippington.

by Burke, Mick | Barker, Chris | Rippington, Neil.

Publisher: London, England : Hodder Education, 2013Copyright date: ©2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.8650944] (1).
Patisserie : mastering the fundamentals of French pastry : 3,200 step-by-step photos / Christophe Felder ; translator, Carmella Abramowitz Moreau ; photographers, Alain Gelberger, Carmen Barea.

by Felder, Christophe | Abramowitz-Moreau, Carmella | Gelberger, Alain | Barea, Carmen.

Publisher: New York : Rizzoli, 2013Other title: Mastering the fundamentals of French pastry.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8659 FEL 2013] (1).
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On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky and Priscilla Martel with Eddy Van Damme ; photographs by Richard Embery and Eddy Van Damme ; drawings by Stacey Winters Quattrone and William E. Ingram.

by Labensky, Sarah R [author.] | Martel, Priscilla | Van Damme, Eddy [author.].

Edition: Third edition update.Publisher: Upper Saddle River, New Jersey : Pearson, [2016]Copyright date: ©2016Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 LAB 2016] (3).
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Baking & pastry : mastering the art and craft / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Baking and pastry : mastering the art and craft.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAK 2016] (2).
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Tarts & pies : the art of baking irresistible sweet and savoury pastries, from wonderfully simple to seriously indulgent, with over 25 perfect recipes and 100 colour photographs / edited by Maggi Mayhew.

by Mayhew, Maggie.

Publisher: London : Lorenz, c2006Other title: Tarts and pies.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 TAR] (1).
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