Description
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
About the Author
Book Information
ISBN 9780471405252
Author Joseph Amendola
Format Paperback
Page Count 336
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 386g
Dimensions(mm) 229mm * 155mm * 20mm
About the Author
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.
Book Information
ISBN 9780471405252
Author Joseph Amendola
Format Paperback
Page Count 336
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 386g
Dimensions(mm) 229mm * 155mm * 20mm
