The Bakers' Manual for Quantity Baking and Pastry Making PDF Download

Author: Joseph Amendola
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 191

View

Book Description

Author: Joseph Amendola
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 216

View

Book Description

Author: Joseph Amendola
Publisher:
ISBN:
Category :
Languages : en
Pages : 220

View

Book Description
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...................................................

Author: Joseph Amendola
Publisher:
ISBN: 9780930745004
Category :
Languages : en
Pages : 220

View

Book Description

Author: Joseph Amendola
Publisher: John Wiley & Sons
ISBN: 0471405256
Category : Cooking
Languages : en
Pages : 338

View

Book Description
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.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

View

Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24

View

Book Description

Author: R. Andrew Chlebana
Publisher: John Wiley & Sons
ISBN: 1118485750
Category : Cooking
Languages : en
Pages : 496

View

Book Description
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

Author: Joseph Amendola
Publisher: John Wiley & Sons
ISBN: 0471405469
Category : Cooking
Languages : en
Pages : 290

View

Book Description
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348

View

Book Description