Cover of: The bakers' manual | Joseph Amendola

The bakers' manual

4th ed.

  • 3 Want to read

Published by Van Nostrand Reinhold in New York .
Written in English.

About the Book

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 P?t? Bris?e to Pastry Cream and Cr?me 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.

Edition Notes

Previous eds. published as: The baker's manual for quantity baking and pastry making.
Includes index.

Classifications

Dewey Decimal Class
641.8/65
Library of Congress
TX763 .A27 1993

The Physical Object

Pagination
276 p. :
Number of pages
276

ID Numbers

Open Library
OL1719569M
Internet Archive
bakersmanual0000amen
ISBN 10
0442009976
LC Control Number
92022690
OCLC/WorldCat
26128880
Goodreads
3453237
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History

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May 2, 2018 Edited by ImportBot import new book
April 30, 2011 Edited by OCLC Bot Added OCLC numbers.
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April 1, 2008 Created by an anonymous user Initial record created, from Scriblio MARC record.