Baker's Manual 150 Master Formulas for Baking

ISBN-10: 0471405256

ISBN-13: 9780471405252

Edition: 5th 2003 (Revised)

Authors: Joseph Amendola, Nicole Rees

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The fifth edition of Joseph Amendola's classic manual on baking brings together close to 200 baking and pastry formulas in a single reference. The recipes feature small and catering-sized quantities for the serious home cook and the professional chef respectively.
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Book details

List price: $29.95
Edition: 5th
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/23/2002
Binding: Paperback
Pages: 336
Size: 6.00" wide x 9.50" long x 0.75" tall
Weight: 1.232
Language: English

List of Recipes
How to Use this Book
Yeast Breads
Laminates (Layered Doughs)
Egg -Based Components
Pies , Tarts, and other Fruit Desserts
Working with Sugar
Working with Chocolate
Fillings and Components
Assembling and Decorating Cakes
Dessert Glossary
Metric Conversions and Other Helpful Information
Weight-Volume Equivalents for Common Ingredients
Volume of Baking Pans
High-Altitude Baking
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