The Baker's Manual 5e: 150 Master Formulas for Baking
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More About This Title The Baker's Manual 5e: 150 Master Formulas for Baking
English
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.
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.
English
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.
English
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.
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.
