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Author: Joseph Amendola
Publisher: Van Nostrand Reinhold Company
Published: 1991
Total Pages: 216
ISBN-13:
DOWNLOAD EBOOKDownload or read book The Bakers' Manual for Quantity Baking and Pastry Making written by Joseph Amendola and published by Van Nostrand Reinhold Company. This book was released on 1991 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Joseph Amendola
Publisher:
Published: 2020-12-26
Total Pages: 220
ISBN-13:
DOWNLOAD EBOOKThe author, Joseph Amendola, has been a valued instructor in baking, cake decorating, and ice carving at the Culinary Institute of America since 1950. Prior to that he taught baking in the Armed Forces and for the Connecticut State Department of Education. He has tested all the formulas presented in the manual in the bakeshop of the Institute for taste, cost, and acceptance by the public. They are designed for young bakers on the job, for instructors in vocational schools, and for supervisors of baking apprentices. This book has become a classic in its field. CONTENTS: Ingredients.............................................. Yeast-Made Products...................................... Cakes.................................................... Cookies.................................................. Pies..................................................... Puddings................................................ Icings and Frostings.................................... Assorted Pastries and Desserts.......................... Appendix ............................................... Bakers' Dictionary...................................... Index...................................................
Download or read book Bakers' Manual for Quantity Baking and Pastry Making written by Joseph Amendola and published by . This book was released on 2020-12-26 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author, Joseph Amendola, has been a valued instructor in baking, cake decorating, and ice carving at the Culinary Institute of America since 1950. Prior to that he taught baking in the Armed Forces and for the Connecticut State Department of Education. He has tested all the formulas presented in the manual in the bakeshop of the Institute for taste, cost, and acceptance by the public. They are designed for young bakers on the job, for instructors in vocational schools, and for supervisors of baking apprentices. This book has become a classic in its field. CONTENTS: Ingredients.............................................. Yeast-Made Products...................................... Cakes.................................................... Cookies.................................................. Pies..................................................... Puddings................................................ Icings and Frostings.................................... Assorted Pastries and Desserts.......................... Appendix ............................................... Bakers' Dictionary...................................... Index...................................................
Author: Joseph Amendola
Publisher:
Published: 1987-01-01
Total Pages: 220
ISBN-13: 9780930745004
DOWNLOAD EBOOKDownload or read book The Baker's Manual for Quantity Baking and Pastry Making written by Joseph Amendola and published by . This book was released on 1987-01-01 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Joseph Amendola
Publisher: John Wiley & Sons
Published: 2002-09-23
Total Pages: 338
ISBN-13: 0471405256
DOWNLOAD EBOOKIn 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 croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
Download or read book The Baker's Manual written by Joseph Amendola and published by John Wiley & Sons. This book was released on 2002-09-23 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
Download or read book The Baker's Manual for Quantity Baking and Party Making written by Joseph Amendola and published by . This book was released on 1972 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2009-04-27
Total Pages: 109
ISBN-13: 0470258683
DOWNLOAD EBOOKA valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Download or read book Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2009-04-27 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Author: Joseph Amendola
Publisher: Wiley
Published: 1992-11-15
Total Pages: 0
ISBN-13: 9780471284673
DOWNLOAD EBOOKCompiled 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.
Download or read book The Bakers' Manual written by Joseph Amendola and published by Wiley. This book was released on 1992-11-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2009-05-04
Total Pages: 944
ISBN-13: 9780470055915
DOWNLOAD EBOOKFirst published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Download or read book Baking and Pastry written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2009-05-04 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Author: Joseph Amendola
Publisher: John Wiley & Sons
Published: 2002-09-23
Total Pages: 290
ISBN-13: 0471405469
DOWNLOAD EBOOKBefore a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Download or read book Understanding Baking written by Joseph Amendola and published by John Wiley & Sons. This book was released on 2002-09-23 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Author: Paula I. Figoni
Publisher: John Wiley & Sons
Published: 2010-11-09
Total Pages: 531
ISBN-13: 0470392673
DOWNLOAD EBOOKAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-11-09 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
