The Baker's Manual

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.

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

Joseph Amendola started out as a pastry apprentice in the 1920's, and has had a career that spans some 70 odd years. He has had a life-long association with the Institute, from Baking Instructor, to Senior VP, to Acting President.

Nicole Rees is a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art Design magazines.