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2026-11-06
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The Bakers' Manual Joseph Amendola Quantity Baking Pastry Revised 3rd Ed 1972
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Care Guide
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
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.