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Informationen zum Autor 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. Klappentext Crucial formulas for baking success--an updated edition of the classic referenceWhat 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. Zusammenfassung 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). Inhaltsverzeichnis List of Recipes Acknowledgments Preface Chapter 1: How to Use this Book Chapter 2: Yeast Breads Chapter 3: Laminates (Layered Doughs) Chapter 4: Cakes Chapter 5: Egg-Based Components Chapter 6: Pies, Tarts, and other Fruit Desserts Chapter 7: Cookies Chapter 8: Working with Sugar Chapter 9: Working with Chocolate Chapter 10: Frostings Chapter 11: Fillings and Components Chapter 12: Assembling and Decorating Cakes Dessert Glossary Appendix A: Metric Conversions and Other Helpful Information Appendix B: Weight-Volume Equivalents for Common Ingredients Appendix C: Volume of Baking Pans Appendix D: High-Altitude Baking Bibliography Index ...
