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Baker's Manual
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Joseph Amendola / Nicole Rees |
| Edition | 5 |
| Published | 9th September 2002 |
| Related course codes |
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.
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.
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