|
Baker's Manual (5th Edition) |
|
|
Baker's Manual (5th Edition) |
| Browse by Category: Arts & Photography Biographies & Memoirs Business & Investing Children's Books Comics & Graphic Novels Computers & Internet Cooking, Food & Wine Entertainment Gay & Lesbian Health, Mind & Body History Home & Garden Law Literature & Fiction Medicine Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Professional & Technical Reference Religion & Spirituality Romance Science Science Fiction & Fantasy Sports Teens Travel |
Dewey Decimal Number: 641.815 EAN: 9780471405252 Edition: 5 ISBN: 0471405256 Label: Wiley Languages: Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 336 Publication Date: September 16, 2002 Publisher: Wiley Studio: Wiley Editorial Review: 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. Related Items:
Average Rating:
 Rating:  - good reference, not a good recipe bookThis book is such a good little handbook with so much information that the library has it in the reference section! There was so much I wanted to photocopy from it since I couldn't borrow the book that I ended up buying it. There are no colored photos or fancy photography but the information is invaluable and is laid out in a very comprehensive way. You can easily apply the knowledge and techniques from this book to all other recipes and baking. In this way it is suitable for the beginner (just follow the recipes given) to advanced bakers (use the info to change your own or the given recipes.) When I want to make something, I rarely find myself going to this book for actual recipes, it's more a guide or a reference for technique which is useful to have. Rating:  - love this bookI have bought this book for a project I need to be done in cullinaire school and will not let this get a way from me. Has great recipes and Ideas in this. Rating: - A must have for any serious baker....An acurrate, concise manual for a wide range of baking procedures. Used by many, if not most, professional chefs and bakers, it belongs in the library of any serious culinary student! Rating: - My go-to baking bookAs someone who works in a professional pastry kitchen, I have dozens of pastry books. This is without doubt my favorite of them all and my go-to for most basic recipes. All the recipes are clearly laid out in cup measurements for 5-quart mixers and weight measurements for 20-quart mixers. The book covers yeast breads, laminated doughs, cakes, egg based components, pies, tarts and other fruit desserts, cookies, working with sugar, working with chocolate, frostings, fillings and components, and assembling/decorating cakes. You won't find a lot of the fancy stuff thats in Professional Pastry Chef but for solid, basic recipes, this one is the way to go.
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
In association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
