Baker's Manual

Baker's Manual

by Joseph Amendola
     
 

Crucial formulas for baking success–an updated edition of the classic reference

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly

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Overview

Crucial formulas for baking success–an updated edition of the classic reference

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.

Product Details

ISBN-13:
9780442009977
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
12/01/1992
Edition description:
4th ed
Pages:
276
Product dimensions:
6.03(w) x 8.98(h) x 0.88(d)

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