Professional Baking by Wayne Gisslen (2008, Hardcover)

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Specifiche dell'oggetto

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ISBN
9780471783480
Categoria

Informazioni su questo prodotto

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047178348X
ISBN-13
9780471783480
eBay Product ID (ePID)
8038306231

Product Key Features

Number of Pages
800 Pages
Language
English
Publication Name
Professional Baking
Subject
Methods / Baking
Publication Year
2008
Type
Study Guide
Author
Wayne Gisslen
Subject Area
Cooking
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
0.1 Oz
Item Length
10.9 in
Item Width
8.8 in

Additional Product Features

Edition Number
5
Intended Audience
College Audience
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.81/5
Edition Description
Study Guide
Table Of Content
Recipe Contents. About Le Cordon Bleu. Foreword. Preface. Chapter 1. The Baking Profession. Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation. Chapter 3. Baking and Pastry Equipment. Chapter 4. Ingredients. Chapter 5. Basic Baking Principles. Chapter 6. Understanding Yeast Doughs. Chapter 7. Understanding Artisan Breads. Chapter 8. Lean Yeast Doughs. Chapter 9. Rich Yeast Doughs. Chapter 10. Quick Breads. Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles. Chapter 12. Basic Syrups, Creams, and Sauces. Chapter 13. Pies. Chapter 14. Pastry Basics. Chapter 15. Tarts and Special Pastries. Chapter 16. Cake Mixing and Baking. Chapter 17. Assembling and Decorating Cakes. Chapter 18. Specialty Cakes, Gateaux, and Torten. Chapter 19. Cookies. Chapter 20. Custards Puddings, Mousses, and Souffl's. Chapter 21. Frozen Desserts. Chapter 22. Fruit Desserts. Chapter 3. Dessert Presentation. Chapter 24. Chocolate. Chapter 25. Marzipan, Nouogatine, and Pastillage. Chapter 26. Sugar Techniques. Chapter 27. Baking for Special Diets. Appendix 1. Large-Quantity Measurements. Appendix 2. Metric Conversion Factors. Appendix 3. Decimal Equivalents of Common Fractions. Appendix 4. Approximate Volume Equivalents of Common Fractions. Appendix 4. Approximate Volume Equivalents of Dry Foods. Appendix 5. Temperature Calculations for Yeast Doughs. Appendix 6. Eggs and Safety. Glossary. Bibliography. Recipe Index. Subject Index.
Synopsis
Wayne Gisslen's Professional Baking , long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career., The new edition of the classic baking text Wayne Gisslena's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.This Fifth Edition includes: New recipes and dozens more revised and improved More than 150 new photographs A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients, Professional Baking is the most widely used textbook for the introductory baking course. Its 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.
LC Classification Number
TX761

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