The Baker's Manual: 150 Master Formulas for Baking by Joseph Amendola and Nicole Rees

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  • ISBN 10 6610364788
  • ISBN 13 9786610364787
  • Published Jul 01 2003
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

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.

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