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Name, Birth/Death Dates   |   Occupation   |   Organizations Catalog Detail
'Catalog' Results sorted by 29Number
Foreign Book
Encyclopedia of classic French pastries : history & legends of the great pastries of France : easy-to-follow recipes for home cooks
Whatley, Susan
Beverly Hills, CA : Royal House Pub. Co. , c1993.
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Foreign Book
Modern pastry chef
Sultan, William J
Westport, Conn. : Avi Pub. Co. , 1977.
Saebyeokbeol Library
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Domestic Book
프랑스 파티세리 클래스 :207개 레시피·3200장 사진
Felder, Christophe
서울 : 그린쿡, 2016
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국외eBook
The perfect cook[electronic resource] : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant
Marnettè
London : Printed for Obadiah Blagrave at the Black Bear and Star in St. Pauls Church-yard, over against the Little North Door, 1686.
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Domestic Book
(Professional) Bakery & pastry chef
김형일
서울 : 지식인, 2015
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Foreign Book
Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolate, confectionery & desserts
Maree, AAron
London, UK : A Cassell Book , 1994.
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Domestic Book
fika =피카 :스웨덴식 킨포크 테이블, 좋은 음식이 주는 단순함의 즐거움, 피카
Brones, Anna
파주 : 위고, 2017
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Thesis
들깨박을 첨가한 제과제빵의 품질 특성에 관한 연구 =(A) Study on the Characteristics of the Baking and Pastry with Perilla Meal Added
유지선
부산 : 부산대학교, 2010.
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국외eBook
The compleat cook[electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry
W. M
London : Printed for Nath. Brooke ..., 1659.
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국외eBook
The French cook, [electronic resource] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G
La Varenne, François Pierre de
London : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673.
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Refining search results
Restricted item(1)
All : Pastry
Publication Years(24)
Branches(3)
Material Types(3)
Authors(20)
Languages(2)
Publishers(20)
Subjects(20)

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