July 6, 2011 – The Baker’s Manual, 5th Edition includes 200 new tested and proven
interpretations of classic formulas that can be used to create a wide
range of breads, pastries, custards and more.
The formulas in this authoritative reference reflect current tastes and trends in American cuisine, and many are presented in both small and large batch versions. You’ll discover the secrets to tempering chocolate, assembling and decorating cakes, and creating basics such as:
- American pie dough, crumb crusts, fruit pies and tarts
- Sponge cakes, butter cakes and component cakes
- Mousses, Bavarians and other egg-based components
- Syrups and caramel
- Chocolate sauces, glazes and decorations
- Frostings and fillings
Providing reliable recipes that can be assembled into any number of desserts, The Baker's Manual gives you the know-how you need to meet any baking challenge with confidence.
To purchase The Baker’s Manual, visit The Annex Bookstore.
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