Baker's Manual

Baker's Manual

150 Master Formulas for Baking

Rees, Nicole; Amendola, Joseph

John Wiley & Sons Inc

09/2002

336

Mole

Inglês

9780471405252

15 a 20 dias

464

Descrição não disponível.
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Professional baker's manual; baker's manual; basic pastry methods; learn pastry techniques; formulas for pastry chefs; pastry chef manuals; pastry chef book; learn to create turnovers; creating napoleons; puff pastry methods; pastry baking recipes; pastry chef recipes; reference for pastry chefs; bake professional cakes, breads and cookies; professional bakery recipes