Description

 Baker's Manual - 5th Edition












Author(s): Joseph Amendola, Nicole Rees


OCR:


Publisher: Wiley


Language:English


Date: 2002


ISBN10:0471405256


Pages: 336


ISBN13:9780471405252





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.