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Amendola, Joseph

Baker's Manual

Amendola, Joseph - Baker's Manual, ebook

29,80€

Ebook, PDF with Adobe DRM
ISBN: 9780471444176
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Printing30 pages with an additional page accrued every day, capped at 30 pages
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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.

Keywords: COOKING / Methods / Baking CKB004000

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2003
Language
en
Edition
5
Category
Food, Drink, Domestic Science
Format
Ebook
eISBN (PDF)
9780471444176
Printed ISBN
9780471405252

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