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The Baker's Manual
Joseph Amendola
€ 33.99
€ 26.59
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Description for The Baker's Manual
Paperback. 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 croute). Num Pages: 336 pages, Illustrations. BIC Classification: TTVC; WBVS. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 234 x 159 x 20. Weight in Grams: 562.
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.
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.
Product Details
Format
Paperback
Publication date
2002
Publisher
John Wiley and Sons Ltd United States
Number of pages
336
Condition
New
Number of Pages
336
Place of Publication
New York, United States
ISBN
9780471405252
SKU
V9780471405252
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About 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 ... Read more
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