Professional baking
Author(s)
Bibliographic Information
Professional baking
Wiley, c2001
3rd ed
- : cloth : college
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. 629) and indexes
Description and Table of Contents
Description
The complete guide to the practice of professional baking and pastry Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including: 250 new recipes including 175 from the prize-winning pastry chefs of Le Cordon Bleu Seven additional chapters covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work Superb photographs and design 350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format Visit the book's companion Web site at www wiley.com/probaking
Table of Contents
Basic Principles.Ingredients.Understanding Yeast Doughs.Lean Doughs: Yeast Dough Formulas and Techniques.Rich Doughs: Yeast Dough Formulas and Techniques.Quick Breads.Doughnuts, Fritters, Pancakes, and Waffles.Basic Syrups, Creams, Icings, and Sauces.Pies.Pastries.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.Marzipan, Nougatine and Pastillage.Sugar Techniques.
by "Nielsen BookData"