Professional Baking

Name: Professional Baking
Price: 9.08 USD
Availability: InStock
ISBN: 9780471783497

ISBN-10: 0471783498

ISBN-13: 9780471783497

Edition: 5th 2009

Authors: Wayne Gisslen, J. Gerard Smith

List price: $65.00

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Description:

"Professional Baking by Wayne Gisslen is worth the money because this book helped me to form the foundation of my knowledge on the subject. " Amazon.com review Professional Baking's comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.

Book details

List price: $65.00
Edition: 5th
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2008
Binding: Hardcover
Pages: 704
Size: 8.25" wide x 11.25" long x 1.50" tall
Weight: 4.686
Language: English



Recipe Contents


About Le Cordon Bleu


Foreword


Preface



The Baking Profession



Basic professional Skills: Bakeshop Math and Sanitation



Baking and Pastry Equipment



Ingredients



Basic Baking Principles



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 Souffl?s



Frozen Desserts



Fruit Desserts



Dessert Presentation



Chocolate



Marzipan, Nouogatine, and Pastillage



Sugar Techniques



Baking for Special Diets



Large-Quantity Measurements



Metric Conversion Factors



Decimal Equivalents of Common Fractions



Approximate Volume Equivalents of Common Fractions



Approximate Volume Equivalents of Dry Foods



Temperature Calculations for Yeast Doughs



Eggs and Safety


Glossary


Bibliography


Recipe


Index


Subject Index