The Baker's Manual
John Wiley & Sons Inc (Verlag)
978-0-471-40525-2 (ISBN)
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 croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
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.
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
| Erscheint lt. Verlag | 27.9.2002 |
|---|---|
| Zusatzinfo | Drawings: 66 B&W, 0 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 234 mm |
| Gewicht | 363 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-40525-6 / 0471405256 |
| ISBN-13 | 978-0-471-40525-2 / 9780471405252 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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