The Baker's Manual: 150 Master Formulas for Baking
Amendola, Joseph; Rees, Nicole
ISBN 10: 0471405256 ISBN 13: 9780471405252
Published by Wiley, 2002
Used
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About this Item
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Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy. Seller Inventory # SEWV.0471405256.G
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.
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.
Bibliographic Details
Title: The Baker's Manual: 150 Master Formulas for ...
Publisher: Wiley
Publication Date: 2002
Binding: Soft cover
Condition: good
Edition: 5th or later Edition
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ISBN 10: 0471405256
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The Baker's Manual (Paperback)
Published by
John Wiley & Sons Inc, New York, 2002
ISBN 10: 0471405256
ISBN 13: 9780471405252
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Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Paperback. Condition: new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780471405252
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The Baker's Manual
Published by
John Wiley and Sons Inc, US, 2002
ISBN 10: 0471405256
ISBN 13: 9780471405252
New
Paperback
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.
Seller rating 5 out of 5 stars
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