Baker's Manual (5th Edition)
by Joseph Amendola, Nicole Rees
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Book Summary Information
Author: Joseph Amendola, Nicole ReesEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-09-16
ISBN: 0471405256
Number of pages: 336
Publisher: Wiley
Book Reviews of Baker's Manual (5th Edition)
Book Review: Nice Try, But It Fails
Summary: 3 Stars
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, this book 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, and cake chapters.
Problem #2: confusing ingredient listings
The book gets high marks for having 2 ingredient listings for every recipe, one for a single home serving, and one for a smaller bakery. However, the tables are rather confusing. The main listing of ingredients is for the home batch (which is not labeled as such), while the smaller listing on the right side of the table is for the larger, professional batch of that recipe (which is labeled as `large batch'). The tables should have been done in 3 columns: first ingredient name, second home batch (which should be so labeled) and third professional batch (which also should be so labeled), along with the yields of each batch.
Problem #3: genoise is totally wrong
This most basic, most fundamental recipe, the authors seem unable to get right. It calls for a 6 inch pan, which is quite rare. It also calls for `clarified browned butter', not a good idea unless your frosting is caramel based.
Problem #4: bad butter cakes
The explanations on pages 106-109 are so vague, disorganized, and misleading, that they constitute a danger to the newbie baker/pastry chef. Experienced hands should be able to navigate their way through this morass, but why should this be necessary in the first place?
Problem #5: cups of flour?
The small batch recipes always specify cups of flour. At no point in this book do the authors specify which method of flour measurement was used (scoop and sweep, spoon and sweep, etc.). It also never lists the equivalent weight for one cup of flour for those who do small recipes yet want professional accuracy and reliability. This failure alone is enough to disqualify it as a serious B&P reference book.
One good point: the table of contents lists all of the recipes in each chapter. So, if you need a recipe, just look at the appropriate chapter in the TOC, and there you are. Finding recipes is quick and easy.
Summary of Baker's Manual (5th Edition)
Crucial formulas for baking success--an updated edition of the classic referenceWhat 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 versions to accommodate the needs of the serious home baker as well as the pastry chef.
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