ENGLISH

Baker's Manual

By Joseph Amendola , Nicole Rees

Book information

Publisher
Wiley
Year
2002
ISBN
9780471405252, 9780471405252
Open Library ID
OL7616737M
Language
english
Format
PDF
Filesize
12 MB (12946288 bytes)
Edition
5
Pages
338\338
Library
demonoid.me
Time added
2011-04-11 19:55:47

Description

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.

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