The Baker's Manual 150 Master Formulas for Baking

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 Pt Brise to Pastry Cream and Crme 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.

Joseph Amendola started out as a pastry apprentice in the 1920's, and has had a career that spans some 70 odd years. He has had a life-long association with the Institute, from Baking Instructor, to Senior VP, to Acting President.

Nicole Rees is a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art Design magazines.