Professional Baking

ISBN-10: 0471783498
ISBN-13: 9780471783497
Edition: 5th 2009
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  More...

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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: 5.170
Language: English

"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.

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

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