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Item Details
Title: THE BAKER'S MANUAL
150 MASTER FORMULAS FOR BAKING
By: Joseph Amendola, Nicole Rees
Format: Paperback

List price: £29.95
Our price: £21.86
Discount:
27% off
You save: £8.09
ISBN 10: 0471405256
ISBN 13: 9780471405252
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 27 September, 2002
Edition: 5th Revised edition
Pages: 336
Description: 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).
Synopsis: 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.
Illustrations: Illustrations
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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