Study Guide to Accompany Professional Baking

Name: Study Guide to Accompany Professional Baking
Price: 10.95 USD
Availability: InStock
ISBN: 9780471464266

ISBN-10: 0471464260

ISBN-13: 9780471464266

Edition: 4th 2005 (Revised)

Authors: Wayne Gisslen

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…

Book details

List price: $65.00
Edition: 4th
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/6/2004
Binding: Hardcover
Pages: 736
Size: 9.00" wide x 11.25" long x 1.75" tall
Weight: 4.290



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