Professional baking
著者
書誌事項
Professional baking
Wiley, c2001
3rd ed
- : cloth : college
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注記
Includes bibliographical references (p. 629) and indexes
内容説明・目次
内容説明
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
目次
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.
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