Study Guide to Accompany Professional Baking

ISBN-10: 0471464279
ISBN-13: 9780471464273
Edition: 4th 2005 (Revised)
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  More...

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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

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.

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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