The Baker's Manual: 150 Master Formulas for Baking

by Joseph Amendola, Nicole Rees

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.

Genres: Cookbooks

336 pages, Paperback

First published September 16, 2002