Description

Book Synopsis
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).

Table of Contents

List of Recipes

Acknowledgments

Preface

Chapter 1: How to Use this Book

Chapter 2: Yeast Breads

Chapter 3: Laminates (Layered Doughs)

Chapter 4: Cakes

Chapter 5: Egg-Based Components

Chapter 6: Pies, Tarts, and other Fruit Desserts

Chapter 7: Cookies

Chapter 8: Working with Sugar

Chapter 9: Working with Chocolate

Chapter 10: Frostings

Chapter 11: Fillings and Components

Chapter 12: Assembling and Decorating Cakes

Dessert Glossary

Appendix A: Metric Conversions and Other Helpful Information

Appendix B: Weight-Volume Equivalents for Common Ingredients

Appendix C: Volume of Baking Pans

Appendix D: High-Altitude Baking

Bibliography

Index

The Bakers Manual

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    A Paperback / softback by Joseph Amendola, Nicole Rees

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      Book details

      Publisher John Wiley & Sons Inc
      Published 27 September 2002
      ISBN-13 9780471405252
      978-0471405252
      ISBN-10 0471405256
      Also in:
      Cookery Hotel, hospitality and catering trades

      Description

      Book Synopsis
      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).

      Table of Contents

      List of Recipes

      Acknowledgments

      Preface

      Chapter 1: How to Use this Book

      Chapter 2: Yeast Breads

      Chapter 3: Laminates (Layered Doughs)

      Chapter 4: Cakes

      Chapter 5: Egg-Based Components

      Chapter 6: Pies, Tarts, and other Fruit Desserts

      Chapter 7: Cookies

      Chapter 8: Working with Sugar

      Chapter 9: Working with Chocolate

      Chapter 10: Frostings

      Chapter 11: Fillings and Components

      Chapter 12: Assembling and Decorating Cakes

      Dessert Glossary

      Appendix A: Metric Conversions and Other Helpful Information

      Appendix B: Weight-Volume Equivalents for Common Ingredients

      Appendix C: Volume of Baking Pans

      Appendix D: High-Altitude Baking

      Bibliography

      Index

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