Overview

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.

Full Product Details

Author:   Joseph Amendola (The Culinary Institute of America, Hyde Park, NY) ,  Nicole Rees
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   5th edition
Dimensions:   Width: 15.20cm , Height: 2.00cm , Length: 23.40cm
Weight:   0.363kg
ISBN:  

9780471405252

ISBN 10:   0471405256
Pages:   336
Publication Date:   27 September 2002
Audience:   College/higher education ,  General/trade ,  Professional and scholarly ,  Tertiary & Higher Education ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Author Information

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.

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