The 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.

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.

"With this new edition of Ice Carving Made Easy, Second Edition, Joe Amendola shares with all present and future ice carvers the resurgence of this historic art form. This book will guide and inspire thousands of chefs and artists to enjoy the artistic fulfillment, professionalism, and camaraderie of the exciting art of ice carving." —Larry Malchick, President, National Ice Carving Association "The information on the history, tools and accessories, different methods, types of ice blocks, and the safety and precautionary measures in ice carving will be of tremendous help to many young enthusiasts in their goal to become professional ice sculptors." —Hiroshi Noguchi, C.E.C., A.A.C., Executive Chef, Stouffer Orlando Resort Here is the first new American ice carving manual to be released in ten years! Written by a culinary master, Joe Amendola, it addresses current developments in the field of ice carving. It emphasizes American and European subjects and designs in an attempt to offset the exclusivity of oriental designs in available Japanese books. The organization of Ice Carving Made Easy, Second Edition allows for carvers of every proficiency to use the book with success—each stage of creating a carving is discussed, from manufacturing of ice to the final presentation. Such introductory topics as the handling of ice, hand and power tools, and templates are described in as much detail and given as much attention as the more complex sections about carving faces, fusing, and developing multiple block sculptures. Each of the 34 ice sculptures that Amendola presents is supported by step-by-step instructions that allow the novice and expert alike to create show-pieces that will add a special touch to banquets, buffets, and special events.