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Baker's Manual, 5th Edition
Baker's Manual, 5th Edition
Joseph Amendola, The Culinary Institute of American
Nicole Rees
ISBN: 978-0-471-40525-2
©2003
336 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Sample Chapters
Description
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.  

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