Baker's Manual (5th Edition)

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9780471405252: Baker's Manual (5th Edition)

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.

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Book Description John Wiley and Sons Ltd, United States, 2002. Paperback. Book Condition: New. 5th Edition. Language: English . Brand New Book. 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 Pate Brisee to Pastry Cream and Creme 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. Bookseller Inventory # AAC9780471405252

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Book Description John Wiley and Sons Ltd, United States, 2002. Paperback. Book Condition: New. 5th Edition. Language: English . Brand New Book. 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 Pate Brisee to Pastry Cream and Creme 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. Bookseller Inventory # AAC9780471405252

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Book Description Paperback. Book Condition: New. 5th. Paperback. In the professional kitchen, pastry chefs are responsible for the production of all baked goods. Pastry chefs create the dessert menu, which complements the chefs' style and gives the dine.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 336 pages. 0.600. Bookseller Inventory # 9780471405252

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Book Description John Wiley and Sons Ltd, United States, 2002. Paperback. Book Condition: New. 5th Edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 Pate Brisee to Pastry Cream and Creme 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. Bookseller Inventory # BZV9780471405252

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