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Synopsis
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 croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
"synopsis" may belong to another edition of this title.
About the Author
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.
"About this title" may belong to another edition of this title.
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The Baker's Manual : 150 Master Formulas for Baking
Published by
Wiley & Sons, Incorporated, John, 2002
ISBN 10: 0471405256
ISBN 13: 9780471405252
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Baker's Manual : 150 Master Formulas for Baking
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Baker's Manual : 150 Master Formulas for Baking
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Baker's Manual, 5th Edition Format: Paperback
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The Baker's Manual
Published by
John Wiley and Sons Inc, US, 2002
ISBN 10: 0471405256
ISBN 13: 9780471405252
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Paperback. Condition: New. 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 croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference. Seller Inventory # LU-9780471405252