Bakers' Manual for Quantity Baking and Pastry Making

Bakers' Manual for Quantity Baking and Pastry Making PDF

Author: Joseph Amendola

Publisher:

Published: 2020-12-26

Total Pages: 220

ISBN-13:

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The author, Joseph Amendola, has been a valued instructor in baking, cake decorating, and ice carving at the Culinary Institute of America since 1950. Prior to that he taught baking in the Armed Forces and for the Connecticut State Department of Education. He has tested all the formulas presented in the manual in the bakeshop of the Institute for taste, cost, and acceptance by the public. They are designed for young bakers on the job, for instructors in vocational schools, and for supervisors of baking apprentices. This book has become a classic in its field. CONTENTS: Ingredients.............................................. Yeast-Made Products...................................... Cakes.................................................... Cookies.................................................. Pies..................................................... Puddings................................................ Icings and Frostings.................................... Assorted Pastries and Desserts.......................... Appendix ............................................... Bakers' Dictionary...................................... Index...................................................

The Baker's Manual

The Baker's Manual PDF

Author: Joseph Amendola

Publisher: John Wiley & Sons

Published: 2002-09-23

Total Pages: 338

ISBN-13: 0471405256

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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.

The Bakers' Manual

The Bakers' Manual PDF

Author: Joseph Amendola

Publisher: Wiley

Published: 1992-11-15

Total Pages: 0

ISBN-13: 9780471284673

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Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries—all the baked goods you will ever be called upon to make.

The Bakers' Manual

The Bakers' Manual PDF

Author: Bert J. (Bert John) Phillipe

Publisher: Burnaby, B.C. : Pacific Vocational Institute

Published: 1984

Total Pages:

ISBN-13: 9780771600012

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Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e PDF

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

Published: 2009-04-27

Total Pages: 109

ISBN-13: 0470258683

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A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.

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