The Bakers' Manual / Edition 4

The Bakers' Manual / Edition 4

by Joseph Amendola
     
 

Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries—all the baked goods you will ever be called upon to make.See more details below

Overview

Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries—all the baked goods you will ever be called upon to make.

Product Details

ISBN-13:
9780471284673
Publisher:
Wiley
Publication date:
12/01/1992
Edition description:
Older Edition
Pages:
288
Product dimensions:
6.03(w) x 8.93(h) x 0.70(d)

Table of Contents

Ingredients.

Yeast-Made Products.

Cakes and Tortes.

Cookies.

Pies.

Pudding and Sauces.

Icings.

Assorted Pastries and Desserts.

Appendix.

Bakers' Dictionary.

Index.

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