Baker's Manual

150 Master Formulas for Baking

Häftad, Engelska, 2002

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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.

Produktinformation

Utgivningsdatum2002-09-27
Mått147 x 221 x 23 mm
Vikt454 g
FormatHäftad
SpråkEngelska
Antal sidor336
Upplaga5
FörlagJohn Wiley & Sons Inc
ISBN9780471405252

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List of RecipesAcknowledgmentsPrefaceChapter 1: How to Use this BookChapter 2: Yeast BreadsChapter 3: Laminates (Layered Doughs)Chapter 4: CakesChapter 5: Egg-Based ComponentsChapter 6: Pies, Tarts, and other Fruit DessertsChapter 7: CookiesChapter 8: Working with SugarChapter 9: Working with ChocolateChapter 10: FrostingsChapter 11: Fillings and ComponentsChapter 12: Assembling and Decorating CakesDessert GlossaryAppendix A: Metric Conversions and Other Helpful InformationAppendix B: Weight-Volume Equivalents for Common IngredientsAppendix C: Volume of Baking PansAppendix D: High-Altitude BakingBibliographyIndex