In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic ?formulas,? or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).
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 Pate Brisee to Pastry Cream and Creme 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.
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Joseph Amendola started out as a pastry apprentice in the 1920's, and has had a career that spans some 70 odd years. He has had a life-long association with the Institute, from Baking Instructor, to Senior VP, to Acting President.
Nicole Rees is a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art Design magazines.
Table of Contents
List of Recipes. Acknowledgments. Preface. 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. Dessert Glossary. 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. Bibliography. Index.
Baker's Manual by Joseph Amendola
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John Wiley & Sons Inc
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The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins.