Study Guide to Accompany Professional Baking
Edition: 4th 2005 (Revised)
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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $65.00
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/6/2004
Size: 9.00" wide x 11.25" long x 1.75" tall
|About Le Cordon Bleu|
|Baking and Pastry Equipment|
|Understanding Yeast Doughs|
|Understanding Artisan Breads|
|Lean Yeast Doughs|
|Rich Yeast Doughs|
|Doughnuts, Fritters, Pancakes, and Waffles|
|Basic Syrups, Creams, and Sauces|
|Tarts and Special Pastries|
|Cake Mixing and Baking|
|Assembling and Decorating Cakes|
|Specialty Cakes, Gateaux, and Torten|
|Custards, Puddings, Mousses, and Souffles|
|Decorative Work: Marzipan, Nougatine, and Pastillage|
|Decorative Work: Sugar Techniques|
|Metric Conversion Factors|
|Decimal Equivalents of Common Fractions|
|Approximate Volume Equivalents of Dry Foods|
|Temperature Calculations for Yeast Doughs|
|Eggs and Safety|