The Bakers' Manual for Quantity Baking and Pastry Making PDF Download
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Author: Joseph Amendola
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 216
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Book Description
Author: Joseph Amendola
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 216
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Book Description
Author: Joseph Amendola
Publisher:
ISBN: 9780930745004
Category :
Languages : en
Pages : 220
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Book Description
Author: Joseph Amendola
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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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: John Wiley & Sons
ISBN: 0471405256
Category : Cooking
Languages : en
Pages : 338
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Book Description
Crucial formulas for baking success--an updated edition of the classic reference What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.
Author: Joseph Amendola
Publisher: Wiley
ISBN: 9780471284673
Category : Cooking
Languages : en
Pages : 0
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Book Description
Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries—all the baked goods you will ever be called upon to make.
Author: Bert J. (Bert John) Phillipe
Publisher: Burnaby, B.C. : Pacific Vocational Institute
ISBN: 9780771600012
Category : Baking
Languages : en
Pages :
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470258683
Category : Cooking
Languages : en
Pages : 109
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Book Description
A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52
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Author:
Publisher:
ISBN:
Category : Small business
Languages : en
Pages : 332
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Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24
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Book Description
