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 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.
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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: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2008
Size: 8.25" wide x 11.25" long x 1.50" tall
|About Le Cordon Bleu|
|The Baking Profession|
|Basic professional Skills: Bakeshop Math and Sanitation|
|Baking and Pastry Equipment|
|Basic Baking Principles|
|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 Souffl?s|
|Marzipan, Nouogatine, and Pastillage|
|Baking for Special Diets|
|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|