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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]
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Sweet invention : a history of dessert / Michael Krondl.
by Krondl, Michael. Publisher: Chicago, Ill. : Chicago Review Press, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.86 KRO 2011]
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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]
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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]
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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]
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Sweet invention [electronic resource] : a history of dessert / Michael Krondl.
by Krondl, Michael. Edition: 1st ed.Publisher: Chicago, Ill. : Chicago Review Press, c2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.8/6]
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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]
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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).
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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]
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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]
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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]
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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]
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Professional French pastry series : Vol. 4 : Decorations, borders and letters, marzipan, and modern desserts / Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet
by Bilheux, Roland | Escoffier, Alain. Publisher: Paris : New York : Cicem ; Van Nostrand Reinhold, c1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8650944 BIL]
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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]
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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]
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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]
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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]
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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]
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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]
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