Study Guide to Accompany Professional Baking

ISBN-10: 0471464260
ISBN-13: 9780471464266
Edition: 4th 2005 (Revised)
Authors: Wayne Gisslen
List price: $65.00
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Description: One of the most respected cookbooks in the industry_the 2002 IACP Cookbook Award Winner for Best Technical/Reference_Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning  More...

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Book details

List price: $65.00
Edition: 4th
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/6/2004
Binding: Hardcover
Pages: 736
Size: 9.00" wide x 11.25" long x 1.75" tall
Weight: 4.290
Language: English

One of the most respected cookbooks in the industry_the 2002 IACP Cookbook Award Winner for Best Technical/Reference_Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes_including 150 from Le Cordon Bleu_for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics_such as pte brise and puff pastry_and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

About Le Cordon Bleu
Foreword
Preface
Basic Principles
Baking and Pastry Equipment
Ingredients
Understanding Yeast Doughs
Understanding Artisan Breads
Lean Yeast Doughs
Rich Yeast Doughs
Quick Breads
Doughnuts, Fritters, Pancakes, and Waffles
Basic Syrups, Creams, and Sauces
Pies
Pastry Basics
Tarts and Special Pastries
Cake Mixing and Baking
Assembling and Decorating Cakes
Specialty Cakes, Gateaux, and Torten
Cookies
Custards, Puddings, Mousses, and Souffles
Frozen Desserts
Fruit Desserts
Dessert Presentation
Chocolate
Decorative Work: Marzipan, Nougatine, and Pastillage
Decorative Work: Sugar Techniques
Large-Quality Measurements
Metric Conversion Factors
Decimal Equivalents of Common Fractions
Approximate Volume Equivalents of Dry Foods
Temperature Calculations for Yeast Doughs
Eggs and Safety
Glossary
Bibliography
Recipe
Index
Subject
Index

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