Joseph Amendola, Nicole Rees

The Baker's Manual

150 Master Formulas for Baking

• Broschiertes Buch

Produktbeschreibung

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 croute). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.

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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.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley & Sons
• 5. Aufl.
• Seitenzahl: 336
• Erscheinungstermin: 23. September 2002
• Englisch
• Abmessung: 237mm x 155mm x 21mm
• Gewicht: 539g
• ISBN-13: 9780471405252
• ISBN-10: 0471405256
• Artikelnr.: 13792468

Autorenporträt

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.

Inhaltsangabe

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