Cover image for The baker's manual : 150 master formulas for baking
Title:
The baker's manual : 150 master formulas for baking
Author:
Amendola, Joseph.
Personal Author:
Edition:
Fifth edition.
Publication Information:
Hoboken, N.J. : J. Wiley, [2003]

©2003
Physical Description:
xii, 323 pages : illustrations ; 24 cm
Language:
English
Added Author:
Electronic Access:
Table of contents http://www.loc.gov/catdir/toc/wiley023/2002028882.html
ISBN:
9780471405252
Format :
Book

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TX763 .A27 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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 Pt Brise to Pastry Cream and Crme 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.


Author Notes

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