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.
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.
New to Edition
New edition features 90 percent new content, presenting classic formulas with a contemporary interpretation.
200 all-new recipes, written in small- and large- quantities for the professional chef and the serious home cook.
Features
An introduction to the essential ingredients used in pastry kitchens every day.
Contains basic, foundation baking and pastry formulas.
