The Baker's Manual
More Than 150 Master Formulas for Baking

Fifth Edition
by Joseph Amendola

Crucial formulas for baking success--an updated edition of the classic reference!

The Baker's Manual includes 200 new, tested, and proven interpretations of classic formulas for a wide range of breads, pastries, custards, and more.

The formulas in this professional book reflect current tastes and trends in American cuisine, and many are presented in both small- and large-batch versions.

Contents

List of Recipes

1. How to Use this Book
2. Yeast Breads
3. Laminates(Layered Doughs)
4. Cakes
5. Egg-Based Components
6. Pies, Tarts, and other Fruit Desserts
7. Cookies
8. Working with Sugar
9. Working with Chocolate
10. Frostings
11. Fillings and Components
12. Assembling and Decorating Cakes

Dessert Glossary

Appendices

• Metric Conversions and Other Helpful Information
• Weight-Volume Equivalents for Common Ingredients
• Volume of Baking Pans
• High-Altitude Baking

Index

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