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The Baker's Manual
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New or Used: $43.95
New or Used: $43.95

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Table of Contents

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.

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.

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