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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 P?t? Bris?e to Pastry Cream and Cr?me 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.
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Previews available in: English
Subjects
Baking, Cooking & Food, Desserts, Nonfiction, Cake, Pastry, Cuisson au four, Pâtisserie, COOKING, Courses & Dishes, BreadEdition | Availability |
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1
The Baker's Manual: 150 Master Formulas for Baking
2003, John Wiley & Sons, Ltd.
Electronic resource
in English
0471444170 9780471444176
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Libraries near you:
WorldCat
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2
The Baker's Manual: 150 Master Formulas for Baking
2003, J. Wiley
in English
- 5th ed.
0471405256 9780471405252
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Libraries near you:
WorldCat
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3 |
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Libraries near you:
WorldCat
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4 |
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5
The Bakers' Manual: For Quantity Baking and Pastry Making
1960, Ahrens
in English
- 2nd ed. / revised.
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Book Details
Edition Notes
Previous ed. 1956.
ID Numbers
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- Created August 31, 2008
- 3 revisions
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November 10, 2019 | Edited by DriniBot | correct titles |
December 15, 2009 | Edited by WorkBot | link works |
August 31, 2008 | Created by ImportBot | Imported from Talis record |