Taylor's Library

Your search returned 60 results.

Not what you expected? Check for suggestions
Unhighlight Highlight
|
Plating for gold : a decade of desserts from the world and national pastry team championships / Tish Boyle.

by Boyle, Tish [author.].

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2012]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 BOY 2012] (3).
Place hold
Tarts & pastries.

Publisher: Sydney : Murdoch Books, c1998Other title: Le Cordon Bleu home collection : tarts & pastries.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 TAR] (1).
Place hold
The professional pastry chef / Bo Friberg

by Friberg, Bo, 1940-.

Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold, c1990Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 FRI] (2).
Place hold
Pastries : dine with Europe's master chefs / [edited by Tammi Reichel; translated from German by Fiona Hulse]

by Hulse, Fiona | Reichel, Tammi.

Edition: English ed.Publisher: Koln [Germany] : Könemann, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865094 PAS 1998] (1).
Place hold
A neoclassic view of plated deserts : grand finales / [compiled] by Tish Boyle and Timothy Moriarty editors of Chocolatier Magazine ; photography by John Uher.

by Boyle, Tish | Moriarty, Timothy, 1951- | Uher, John.

Publisher: Hoboken, N.J. : John Wiley, [2000]Copyright date: ©2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 NEO 2000] (3).
Place hold
The professional pastry chef : fundamentals of baking and pastry / Bo Friberg with Amy Kemp Friberg.

by Friberg, Bo, 1940- [author.] | Friberg, Amy Kemp [author.].

Edition: Fourh edition.Publisher: New York : John Wiley & Sons, Inc., [2002]Copyright date: ©2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 FRI 2002] (8).
Place hold
The baker's manual : 150 master formulas for baking / Joseph Amendola, Nicole Rees.

by Amendola, Joseph | Rees, Nicole.

Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 AME 2003] (4).
Place hold
The patissier's art : professional breads, cakes, pies, pastries, and puddings / George Karousos, Bradley J. Ware, Theodore H. Karousos

by Karousos, George, 1944- | Karousos, Theodore H | Ware, Bradley J. (Bradley John), 1953-.

Publisher: New York, N.Y. : John Wiley, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 KAR] (2).
Place hold
No cover image available
The new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. France

by Fance, Wilfred J.

Edition: 3rd ed. with revisionsPublisher: London : Virtue, 1976Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8 NEW] (1).
Place hold
The advanced professional pastry chef / Bo Friberg with Amy Kemp Friberg.

by Friberg, Bo, 1940- | Friberg, Amy Kemp.

Publisher: Hoboken, N. J. : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 FRI 2003] (5).
Place hold
Les bases de la patisserie, confiserie, glacerie / M. Vitalis.

by Vitalis, M.

Publisher: France : L.T. Editions J. Lanore, 1986Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 VIT] (1).
Place hold
The classic and contemporary recipes of Yves Thurihs. Modern French pastry / translated by Rhona Poritzky Lauvand.

by Thurihs, Yves.

Publisher: New York : John Wiley, [1996]Publisher: ©1996Other title: Modern French pastry.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8650944 THU] (1).
Place hold
The pie and pastry bible / Rose Levy Beranbaum ; illustrations by Laura Hartman Maestro ; photographs by Gentl & Hyers.

by Beranbaum, Rose Levy.

Publisher: New York, NY : Scribner, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 BER] (1).
Place hold
Baking and pastry : mastering the art and craft / Culinary Institute of America.

by Culinary Institute of America.

Publisher: New York : Wiley, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAK] (4).
Place hold
Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; created by Michael Schneider ; photography by John Uher.

by Boyle, Tish | Moriarty, Timothy.

Publisher: New York : John Wiley, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 GRA] (1).
Place hold
Grand Finales : The art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty; photography by John Uher.

by Boyle, Tish | Moriarty, Timothy, 1951-.

Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 GRA] (1).
Place hold
The making of a pastry chef : recipes and inspiration from America's best pastry chefs / Andrew MacLauchlan ; photography by Scott Vlaun.

by MacLauchlan, Andrew | Vlaun, Scott.

Publisher: New York : J. Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865023 MAC 1999] (3).
Place hold
Make your own pastry = Zi ji zuo gao dian / [editor Michelle Lim ; translator Soh Luan Hiang].

by Lim, Michelle | Soh, Luan Hiang.

Edition: Bilingual ed.Publisher: Singapore : Novum Organum Publishing, 2001Other title: Zi ji zuo gao dian.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 MAK] (1).
Place hold
Patisserie / [by] L. J. Hanneman.

by Hanneman, L. J. (Leonard John).

Edition: Second editionPublisher: Oxford, UK : Butterworth-Heinemann, 1993Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 HAN] (2).
Place hold