Your search returned 9 results from 145972 records. Subscribe to this search

|
1. Patisserie / L. J. Hanneman.

by Hanneman, L. J.

Call number: 641.865 H244P 1994 (R.) Material type: book BookEdition: 2nd ed.Publisher: Oxford : Butterworth-Heinemann, 1994, c1993. Description: vii, 334 p. : ill.Availability: Items available for reference: [Call number: 641.865 H244P 1994] (1).

2. Great desserts and pastries / Robert Carrier.

by Carrier, Robert.

Call number: 641.86 C316G Material type: book BookPublisher: London : Hamlyn, 1978. Description: 91 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.86 C316G] (1).

3. Basic pastrywork techniques / L.G. Nicolello.

by Nicolello, L.G.

Call number: 641.865 N642B Material type: book BookPublisher: London : Edward Arnold, c1984. Description: viii, 212 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.865 N642B] (1).

4. The professional pastry chef / Bo Friberg.

by Friberg, Bo.

Call number: 641.865 F897P 1996 (R.) Material type: book BookEdition: 3rd ed.Publisher: New York,N.Y. : Van Nostrand Reinhold, c1996. Description: xxix, 1154 p. : ill.Availability: Items available for reference: [Call number: 641.865 F897P 1996] (1).

5. The classic and contemporary recipes of Yves Thuries : French pastry / translated by Rhona Poritzky Lauvand

by Thuries, Yves | Lauvand, Rhona Poritzky.

Call number: 641.8650944 T536C (R.) Material type: book BookPublisher: New York, N.Y. : Van Nostrand Reinhold, c1996 Description: xxiv, 389 p.Availability: Items available for reference: [Call number: 641.8650944 T536C] (1).

6. Baking and pastry : mastering the art and craft / Culinary Institute of America

by Culinary Institute of America.

Call number: 641.815 B168 (R.) Material type: book BookPublisher: Hoboken, N. J. : John Wiley & Sons, c2004 Description: ix, 870 p. : ill.Availability: Items available for reference: [Call number: 641.815 B168] (1).

7. The professional pastry chef : fundamentals of banking and pastry / Bo Friberg.

by Friberg, Bo.

Call number: 641.865 F897P 2002 (R.) Material type: book BookEdition: 4th ed.Publisher: New York : John Wiley & Sons, c2002 Description: xvii, 1020 p. : ill.Availability: Items available for reference: [Call number: 641.865 F897P 2002] (1).

8. The advanced professional pastry chef / Bo Friberg with Amy Kemp Friberg

by Friberg, Bo | Friberg, Amy Kemp.

Call number: 641.565 F897A (R.) Material type: book BookPublisher: Hoboken, N.J., : John Wiley & Sons, c2003 Description: xiv, 850 p. : ill.Availability: Items available for reference: [Call number: 641.565 F897A] (1).

9. On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky with Priscilla Martel, Eddy Van Damme

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

Call number: 641.815 L116O 2009 (R.) Material type: book BookEdition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice-Hall, c2009 Description: xxx, 830 p. : ill.Availability: Items available for reference: [Call number: 641.815 L116O 2009] (2).