Study Guide to Accompany Professional Baking

Name: Study Guide to Accompany Professional Baking
Price: 6.72 USD
Availability: InStock
ISBN: 9780471464273

ISBN-10: 0471464279

ISBN-13: 9780471464273

Edition: 4th 2005 (Revised)

Authors: Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Staff

List price: $85.00

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Description:

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

Book details

List price: $85.00
Edition: 4th
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/6/2004
Binding: Hardcover
Pages: 736
Size: 8.50" wide x 9.50" long x 1.25" tall
Weight: 4.290
Language: English



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