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Crucial formulas for baking success—an updated edition of theclassic reference
What do virtually all breads and desserts have in common? They relyon baking formulas, the building block "recipes" that every seriousbaker must master. For example, behind every tempting napoleon liesa formula for classic puff pastry, while a truly heavenly chocolatebrownie cannot exist without the knowledge of how to temperchocolate. Compiled by a veteran instructor at The CulinaryInstitute of America, this authoritative reference contains 200completely up-to-date formulas using essential ingredients found intoday's pastry kitchens. From American Pie Dough and PâtéBrisée to Pastry Cream and Crème Anglaise, these recipesare written in small- and large-yield versions to accommodate theneeds of the serious home baker as well as the pastry chef.
List of Recipes.
Chapter 1: How to Use this Book.
Chapter 2: Yeast Breads.
Chapter 3: Laminates(Layered Doughs).
Chapter 4: Cakes.
Chapter 5: Egg-Based Components.
Chapter 6: Pies, Tarts, and other Fruit Desserts.
Chapter 7: Cookies.
Chapter 8: Working with Sugar.
Chapter 9: Working with Chocolate.
Chapter 10: Frostings.
Chapter 11: Fillings and Components.
Chapter 12: Assembling and Decorating Cakes.
Appendix A: Metric Conversions and Other Helpful Information.
Appendix B: Weight-Volume Equivalents for Common Ingredients.
Appendix C: Volume of Baking Pans.
Appendix D: High-Altitude Baking.