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Professional baking
Titre:
Professional baking
PERSONAL_AUTHOR_EPSB:
Wayne, Gisslen
Sommaire:
"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".
Date de publication comme intervalle:
2013
Description matérielle:
xxvii, 767 p. : col. ill. ; 29 cm.
Edition:
6th ed.
Table des matières:
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.
Terme de vedette-matière:
Baking.

Food presentation.
Numéro international normalisé des livres (ISBN):
9781118083741
Informations de publication:
Hoboken, NJ : John Wiley & Sons, c2013.
Edmonton Public Schools