The Baker's Manual, 5th Edition by Joseph Amendola, Paperback, 9780471405252 | Buy online at The Nile
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). This book brings together c…

The Baker's Manual, 5th Edition

150 Master Formulas for Baking

By:
  • Paperback

    336 pages

  • Release Date

    9 September 2002

Summary

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.

Book Details

ISBN-13:9780471405252
ISBN-10:0471405256
Author:Joseph Amendola, Nicole Rees
Publisher:John Wiley & Sons Inc
Imprint:John Wiley & Sons Inc
Format:Paperback
Number of Pages:336
Edition:5th
Release Date:9 September 2002
Weight:454g
Dimensions:20mm x 150mm x 226mm
A-Format
B-Format
The Baker's Manual, 5th Edition by Joseph Amendola - ISBN: 9780471405252
150 × 226 mm
C-Format
A4
mm / in
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About The Author

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 magazines.

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