| | |  | Pastry bags | Home » » » Baker's Manual (5th Edition) | | | | | | | 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. | | | Product Details: | | | Author:
| Joseph Amendola | | Paperback:
| 336 pages | | Publisher:
| Wiley | | Publication Date:
| September 16, 2002 | | Language:
| English | | ISBN:
| 0471405256 | | Package Length:
| 9.2 inches | | Package Width:
| 6.1 inches | | Package Height:
| 0.8 inches | | Package Weight:
| 1.15 pounds | | Average Customer Rating:
|  based on 10 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 good reference, not a good recipe bookDec 24, 2009
This 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.
 love this bookNov 11, 2009
I 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.
A must have for any serious baker....Sep 30, 2009
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!
1 of 1 found the following review helpful:
My go-to baking bookDec 26, 2008
As 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.
3 of 3 found the following review helpful:
All My Baking Questions Answered!Apr 03, 2007
Excellent resource and a must-have reference even for the casual home baker. This book will prevent those baking failures and you'll even learn why things succeed!
Contrary to the "Nice Try But it Fails" review, this book does indeed discuss the methods for measuring and weighing flour that the authors used right up front. I find it's important to read those chatty beginning chapters. In this case the authors wasted no words (unlike me!) and so it's a quick and easy way to get information.
I didn't like every single recipe and think I have better ones for Key Lime pie, but then again, everyone has their favorites.
Highly recommended!
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