Baker's Manual (5th Edition) (Paperback)

by Joseph Amendola (Author), Nicole Rees (Author) "The Baker's Manual has been revised to accommodate both home cooks and professional chefs by providing two different batch sizes for each recipe..." (more)
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Editorial Reviews

Product 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.

Product Details

• Paperback: 336 pages
• Publisher: Wiley; 5 edition (September 16, 2002)
• Language: English
• ISBN-10: 0471405256
• ISBN-13: 978-0471405252
• Product Dimensions: 9.2 x 6.1 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #218,041 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

23 of 25 people found the following review helpful:

5.0 out of 5 stars Every baker NEEDS this book., June 8, 2003

By	Travis C. Ward "C. William Anderson" (Silverton, OR United States) - See all my reviews

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.

12 of 14 people found the following review helpful:

5.0 out of 5 stars A must have!, May 25, 2001

By	Mrs. Kristi G. Gives (Tennessee) - See all my reviews (REAL NAME)

This review is from: The Baker's 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!!!

10 of 12 people found the following review helpful:

5.0 out of 5 stars A MUST for any baking Enthusiast!, February 4, 2004

By A Customer

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.