Professional baking
Title:
Professional baking
Personal Author EPSB:
Summary:
"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career".
Year Published:
2013
Physical Description:
xxvii, 767 p. : col. ill. ; 29 cm.
Edition:
6th ed.
Contents:
The baking profession -- Basic professional skills: bakeshop math and food safety -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- 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 soufflés -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, pastillage, and nougatine -- Sugar techniques -- Baking for special diets.
ISBN:
9781118083741
Publisher:
Hoboken, NJ : John Wiley & Sons, c2013.
