Baker's Manual

Description

THE BAKER'S Manual FIFTH EDITION 150 MASTER FORMULAS FOR BAKING; CONTENTS; 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; Bibliography; Index; ABOUT THE AUTHOR.;Crucial formulas for baking success--an updated edition of the classic referenceWhat 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. THE BAKER'S Manual FIFTH EDITION 150 MASTER FORMULAS FOR BAKING CONTENTS 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 Bibliography Index ABOUT THE AUTHOR.