The Bakers' Manual Joseph Amendola Quantity Baking Pastry Revised 3rd Ed 1972
Hayden
10.00 $
Description
The Bakers' Manual for Quantity Baking and Pastry Making Revised Third Edition by Joseph Amendola serves as a comprehensive professional resource for large-scale baking operations. Published by Hayden Book Company in 1972, this hardcover reference covers a vast range of breads, cakes, pies, puddings, and pastries with tested formulas suitable for commercial kitchens and vocational schools. The text reflects the expertise of Amendola, a former Assistant Director and Dean of Students at the Culinary Institute of America, making it a valuable addition for culinary students, professional bakers, or vintage cookbook collectors. Author: Joseph Amendola Title: The Bakers' Manual for Quantity Baking and Pastry Making Edition: Revised Third Edition Publisher: Hayden Book Company, Inc. Copyright Year: 1972 ISBN: 0-8104-9458-2 Format: Hardcover Language: English Subject: Cooking, Baking, Pastry Topic: Commercial/Quantity Baking Series: Ahrens Series Origin: Printed in the USA Number of Pages: 198 (referenced on back cover) Culinary Institute of America, CIA Chef, Professional Bakery, Foodservice Textbook, Retro Kitchen, Bread Making, Pastry Chef, Industrial Baking, 1970s Cookbook, Culinary Reference, Hospitality Management, Commercial Recipes
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DELIVERY TIME (as of delivery)
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Other countries, we attach a table with those that are open in the online store, indicating transporter and transit days.
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The return period is 14 calendar days from the receipt of the order.
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