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The Baker's Manual for Quantity Baking and Pastry Making

Joseph Amendola | Ahrens Publishing Company, Inc., New York

SKU: 434-THE

“A thorough introductory text for the beginner, a time-saving idea-book for the busy professional, the book known through the years as the "bakers' bible" is now easier to work with than ever. Chef Amendola's tested recipes have been fully updated and presented in a new, highly readable format. You'll find here concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings and pastries — all the baked goods you'll ever be called upon to make.

Joseph Amendola has over 20 years' experience in the foodservice field. He has taught courses in Baking Theory and Pastry for the Connecticut State Department of Education and headed the Department of Baking and Pastry Making at the Culinary Institute of America where he is now Assistant Director and Dean of Students.”

Condition + Era

Good - Has more visible surface wear such as small chips or deeper scratches.