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.
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Most Helpful Customer Reviews
30 of 33 people found the following review helpful:
5.0 out of 5 stars
Every baker NEEDS this book.,
By Travis C. Ward "C. William Anderson" (Silverton, OR United States) - See all my reviews (VINE VOICE)
This review is from: Baker's Manual (5th Edition) (Paperback)
I started a bakery/deli in 1993 using a professional baker and this book as my foundation. In time I also learned to use advice from my customers and from other pros. Still, the whole lot of the experts, save one, gave less useful information than did this classic by Joseph Amendola.Theories of dough fermentation and the like are of especial importance for any new baker. When something goes wrong, too, this book has a good trouble-shooting section. I heartily recommend this book to any baker, commercial or men and women trying to please their loved ones. Other books you should add to the shelf are Professional Baking and Quantity Cooking.
13 of 15 people found the following review helpful:
5.0 out of 5 stars
A must have!,
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This review is from: The Bakers' Manual (Paperback)
The Baker's Manual is a book that anyone who is serious about baking should have! It has all the foundational information that you could need and then some. If I could only have one book about baking, this would be my choice!!!
11 of 13 people found the following review helpful:
5.0 out of 5 stars
A MUST for any baking Enthusiast!,
By A Customer
This review is from: Baker's Manual (5th Edition) (Paperback)
As a student currently enrolled in a Professional Baking and Pastry Program, I can say this book is a MUST. It provides information for both the recreational and professional baker.
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Inside This Book
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First Sentence:
The Baker's Manual has been revised to accommodate both home cooks and professional chefs by providing two different batch sizes for each recipe. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
osmotolerant instant active dry yeast, retard overnight, diastatic malt powder, laminate doughs, wild yeast starter, metal offset spatula, final dough, classic puff pastry, streusel mix, pasteurized egg whites, tsp vanilla extract, mixer bowl, ribbon stage, creaming method, tsp grated lemon zest, gluten formation, tempered chocolate, instant yeast, cream pie filling, old dough, jellyroll style, medium speed until light, cup unsalted butter, gluten structure, prune filling Key Phrases - Capitalized Phrases (CAPs): (learn more)
Baker's Manual, Bakers Manual, Other Fruit Desserts, All of Day, Otber Fruit Desserts, Granny Smith, Pies Tarts New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The Baker's Manual has been revised to accommodate both home cooks and professional chefs by providing two different batch sizes for each recipe. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
osmotolerant instant active dry yeast, retard overnight, diastatic malt powder, laminate doughs, wild yeast starter, metal offset spatula, final dough, classic puff pastry, streusel mix, pasteurized egg whites, tsp vanilla extract, mixer bowl, ribbon stage, creaming method, tsp grated lemon zest, gluten formation, tempered chocolate, instant yeast, cream pie filling, old dough, jellyroll style, medium speed until light, cup unsalted butter, gluten structure, prune filling Key Phrases - Capitalized Phrases (CAPs): (learn more)
Baker's Manual, Bakers Manual, Other Fruit Desserts, All of Day, Otber Fruit Desserts, Granny Smith, Pies Tarts New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 49
books:
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7
books
cite this book:
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- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee in Back Matter
- The American Century Cookbook by Jean Anderson in Back Matter
- The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing in Back Matter
- The Chocolate Bible by Christian Teubner in Back Matter
- The Man Who Ate Everything by Jeffrey Steingarten in Back Matter
See all 49 books this book cites
- The Simple Art of Perfect Baking by Flo Braker in Back Matter
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
- Professional Cooking by Wayne Gisslen in Back Matter
- The Wedding Cake Book by Dede Wilson CCP in Back Matter
- Cooking Essentials for the New Professional Chef by The Food and Beverage Institute in Back Matter
See all 7 books citing this book
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