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Product Description
Product 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 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.
Inside This Book
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First Sentence
The Baker's Manual has been revised to accommodate both home cooks and professional chefs by providing two different batch sizes for each recipe. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The Baker's Manual has been revised to accommodate both home cooks and professional chefs by providing two different batch sizes for each recipe. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
i think this book is one of the most passionate books that there can be when it comes to experimenting and producing wonderful results that the whole family,infact everybody in the whole street will enjoy~ FANTASTIC~
Format:Paperback
Don't get me wrong, this is a perfectly fine book, detailed and probably well put together. But please note, (I'll shout this): THIS IS AN AMERICAN BOOK! Don't get this if you are expecting English Classics. Don't get it if you are expecting English weights and measures. Superb for chiffons and bang on for blueberry pies, but where are the beloved formulas for flapjacks, scones and sponge cakes? I'll tell you. Not here......Humph
I've given this a 3-star because I was disappointed and felt mislead by the description.
I've given this a 3-star because I was disappointed and felt mislead by the description.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
10 reviews
31 of 34 people found the following review helpful
Every baker NEEDS this book.
8 Jun 2003
Format:Paperback
I started a bakery/deli in 1993 using a professional baker and this book as my foundation. In time I also learned to use advice from my customers and from other pros. Still, the whole lot of the experts, save one, gave less useful information than did this classic by Joseph Amendola.
Theories of dough fermentation and the like are of especial importance for any new baker. When something goes wrong, too, this book has a good trouble-shooting section.
I heartily recommend this book to any baker, commercial or men and women trying to please their loved ones.
Other books you should add to the shelf are Professional Baking and Quantity Cooking.
13 of 15 people found the following review helpful
A must have!
25 May 2001
Format:Paperback|Amazon Verified Purchase
The Baker's Manual is a book that anyone who is serious about baking should have! It has all the foundational information that you could need and then some. If I could only have one book about baking, this would be my choice!!!
11 of 13 people found the following review helpful
A MUST for any baking Enthusiast!
4 Feb 2004
Format:Paperback
As a student currently enrolled in a Professional Baking and Pastry Program, I can say this book is a MUST. It provides information for both the recreational and professional baker.
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