Crucial 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.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.
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