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Baker's Manualby Joseph Amendola; Nicole Rees
John Wiley & Sons, Inc. 2003; US$ 29.95Crucial 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 P?t? Bris?e to Pastry Cream and Cr?me Anglaise, these recipes are written in small- and large-yield... more...
The Bread Baker's Apprenticeby Peter Reinhart; Ron Manville
Ten Speed Press 2011; US$ 18.99Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb , and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice , Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students.... more...
Crust and Crumbby Peter Reinhart
Ten Speed Press 2011; US$ 14.99Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own. Awards1999 James Beard Award Winner From the Trade Paperback edition. more...
Macaronsby Cecile Cannone
Ulysses Press 2010; US$ 14.95From acclaimed pastry chef Cecile Cannone, founder of MacarOn café in New York City, comes the ultimate guide to baking delicious French macarons. These adorable sandwich-like treats have exploded in popularity and have been declared by many to be the hottest dessert since the cupcake. With stunning photographs and easy-to-follow directions, the chef shares her expert secrets for creating the perfect cookie. Featuring delicious favorite flavors — like rich dark chocolate, nutty pistachio, and creamy lemon as well as more unusual offerings such as white crème brule, espresso, and even green tea —the book includes macaron recipes for every taste. more...
Understanding Bakingby Joseph Amendola; Nicole Rees
John Wiley & Sons, Inc. 2003; US$ 29.95The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking. more...
The New York Deli Sandwich Bookby Alastair Williams; Stewart Ferris
Summersdale Publishers Ltd. 2004; US$ 4.99Delicious recipes of New York Deli sandwiches to tantalise your tastebuds, combined with stunning new full colour photos of New York city. more...
Bread Stalingby Pavinee Chinachoti
CRC Press 2000; US$ 179.95This text addresses the molecular relationship between structure and function that causes this problem, including its macroscopic, microscopic and molecular nature. It presents possible solutions such as using the physics of solid foams, and phase transitions. more...
Professional Bakingby Wayne Gisslen; Mary Ellen Griffin; Le Cordon Bleu
John Wiley & Sons, Inc. 2006; US$ 80.00Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional. more...
Great Scandinavian Baking Bookby Beatrice Ojakangas
University of Minnesota Press 1999; US$ 57.00Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country?Denmark, Norway, Sweden, Finland, and Iceland?has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.James Beard Foundation Kitchenaid Cookbook Hall of Fame Inductee more...
Great Whole Grain Breadsby Beatrice Ojakangas; Susan Gaber
University of Minnesota Press 2002; US$ 57.00?Possibly the best such bread book on the market . . . every recipe a winner.? Jane BrodyWith more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker?s kitchen. more...