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The bakers' manual / Joseph Amendola.
LIBRA - Rare TX763 .A27 1993b Malgieri copy
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- Format:
- Book
- Author/Creator:
- Amendola, Joseph.
- Language:
- English
- Subjects (All):
- Baking.
- Cake.
- Pastry.
- Desserts.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 12 unnumbered pages, 276 pages : illustrations ; 23 cm
- Edition:
- Fourth edition.
- Place of Publication:
- New York ; Chichester ; Weinheim : John Wiley & Sons, Inc., [©1993]
- Summary:
- Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries--all the baked goods you will ever be called upon to make.
- Contents:
- Ingredients
- Yeast-made products
- Cakes and tortes
- Cookies
- Pies
- Puddings and sauces
- Icings
- Assorted pastries and desserts.
- Notes:
- "Copyright 1993 by John Wiley & Sons, Inc."
- "This fourth revision is intended to combine new recipes with the old, now being brought up-to-date."--Preface.
- Previous eds. published as: The baker's manual for quantity baking and pastry making.
- Includes index.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- ISBN:
- 047128467X
- 9780471284673
- OCLC:
- 40773861
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