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The Baker's Manual: 150 Master Formulas for Baking
Joseph Amendola, Nicole Rees你有多喜欢这本书?
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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.
年:
2002
出版:
5
出版社:
Wiley
语言:
english
页:
336
ISBN 10:
0471405256
ISBN 13:
9780471405252
文件:
PDF, 3.52 MB
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IPFS:
CID , CID Blake2b
english, 2002
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