The Baker's Manual
150 master formulas for baking
$73.03
- Paperback
336 pages
- Release Date
23 September 2002
Summary
The Baker’s Manual: Your Foundation for Baking Mastery
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.
Book Details
| ISBN-13: | 9780471405252 |
|---|---|
| ISBN-10: | 0471405256 |
| Author: | Joseph Amendola, Nicole Rees |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 336 |
| Edition: | 5th |
| Release Date: | 23 September 2002 |
| Weight: | 363g |
| Dimensions: | 234mm x 152mm x 20mm |
You Can Find This Book In
About The Author
Joseph Amendola
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.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.