Product DescriptionCrucial formulas for baking success--an updated edition of the classic reference
What 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.
What Others Say
My go-to baking book
As someone who works in a professional pastry kitchen, I have dozens of pastry books. This is without doubt my favorite of them all and my go-to for most basic recipes. All the recipes are clearly laid out in cup measurements for 5-quart mixers and weight measurements for 20-quart mixers. The book covers yeast breads, laminated doughs, cakes, egg based components, pies, tarts and other fruit desserts, cookies, working with sugar, working with chocolate, frostings, fillings and components, and assembling/decorating cakes.
You won't find a lot of the fancy stuff thats in Professional Pastry Chef but for solid, basic recipes, this one is the way to go.
All My Baking Questions Answered!
Excellent resource and a must-have reference even for the casual home baker. Baker's Manual (5th Edition) will prevent those baking failures and you'll even learn why things succeed!
Contrary to the "Nice Try But it Fails" review, Baker's Manual (5th Edition) does indeed discuss the methods for measuring and weighing flour that the authors used right up front. I find it's important to read those chatty beginning chapters. In this case the authors wasted no words (unlike me!) and so it's a quick and easy way to get information.
I didn't like every single recipe and think I have better ones for Key Lime pie, but then again, everyone has their favorites.
Highly recommended!
Nice Try, But It Fails
This is designed to be a simple production manual: no educational material, few if any explanations; just all of the basic, important professional recipes you will need at work. It's main use, I suppose, is that it is small enough to toss in with your chef's coat suitcase or knife kit. Due to its convenient size, it might make a decent tool in your professional tool kit. Even though it has 150 recipes, which ought to be enough to cover the basics, it seemed the recipes selected lacked several basics. In general, Baker's Manual (5th Edition) was rather disappointing.
Problem #1: where are the baker's percentages?
The lack of baker's percentages anywhere in the book is a big mistake, but is an especially egregious sin in the bread, laminate, ... Read More
A MUST for any baking Enthusiast!
As a student currently enrolled in a Professional Baking and Pastry Program, I can say Baker's Manual (5th Edition) is a MUST. It provides information for both the recreational and professional baker.
Every baker NEEDS this book.
I started a bakery/deli in 1993 using a professional baker and Baker's Manual (5th Edition) as my foundation. In time I also learned to use advice from my customers and from other pros. Still, the whole lot of the experts, save one, gave less useful information than did this classic by Joseph Amendola.
Theories of dough fermentation and the like are of especial importance for any new baker. When something goes wrong, too, Baker's Manual (5th Edition) has a good trouble-shooting section.
I heartily recommend Baker's Manual (5th Edition) to any baker, commercial or men and women trying to please their loved ones.
Other books you should add to the shelf are Professional Baking and Quantity Cooking.
