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The Art and Soul of Baking by
Call Number: TX765 .M87 2008
Publication Date: 2008-10-21
Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough.
About Professional Baking by
Call Number: TX763 .S58 2006
Publication Date: 2005-12-28
About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons.
Sugar Rush by
Call Number: TX773 .I985 2014
Publication Date: 2014-09-30
James Beard-award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake.
Study Guide to Accompany Professional Baking by
Call Number: TX763 .G47 2005
Publication Date: 2004-04-06
The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.
The Craft of Baking by
Call Number: TX773 .D46 2009
Publication Date: 2009-10-27
Karen DeMasco approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant.
In the Sweet Kitchen by
Call Number: TX763 .D25 2010
Publication Date: 2010-04-05
For everyone who's ever been stumped by a problem while baking or has had a question about an ingredient, a piece of equipment, or the best technique, this comprehensive reference provides all the answers plus recipes to delight every baker with results that please every taste.
The Professional Pastry Chef by
Call Number: TX773 .F75 2002
Publication Date: 2002-03-05
The reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
Good Housekeeping Best-Loved Desserts by
Call Number: TX773 .G616 2007
Publication Date: 2007-04-01
Dessert lovers, Good Housekeeping has some tasty treats in store for you. Not just cakes, cookies, and pies, but a wide variety of goodies, some light and some downright decadent. From refreshing Grapefruit Sorbet to rich Chocolate Cherry Bread Pudding, from the most sinful brownies to elegant Baked Alaska, this comprehensive dessert cookbook features more than 250 scrumptious recipes.
Maida Heatter's Book of Great Chocolate Desserts by
Call Number: TX767.C5 H43 2006
Publication Date: 2006-03-01
Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter's Book of Great Desserts to Maida Heatter's Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world.
The Elements of Dessert by
Call Number: TX773 .M5325 2012
Publication Date: 2012-11-05
In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
My Sweet Mexico by
Call Number: TX773 .G3823 2010
Publication Date: 2010-09-14
The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients
Fruit Dessert by
Call Number: TX773 .W426 2004
Publication Date: 2005-06-09
A trifle layered with ripe summer raspberries, frothy whipped cream, and sponge cake. Tender gingered apricots baked with a crisp almond topping. Sweet, juicy blackberries concealed inside a flaky pastry turnover.
Frozen Desserts by
Call Number: TX795 .L52 1996
Publication Date: 1996-07-15
Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts.