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Professional baking / Wayne Gisslen.

By: Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, 2022Edition: Eight editionDescription: xxiv, 729 [A-31 ; G-10 ; I-15] pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119744993
Subject(s): Additional physical formats: Online version:: Professional bakingDDC classification:
  • 641.815 23 G447p
LOC classification:
  • TX763 .G47 2022
Contents:
The baking profession -- Basic professional skills : bakeshop math and food safety -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeasts doughs -- Lean yeast doughs : straight doughs -- Lean yeast doughs: sponges, pre-ferments, and sourdoughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes and waffles -- Basic syrup, creams and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Cookies -- Custards, puddings, mousses and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, Pastillage and nougatine -- Sugar techniques -- Baking for special diets.
Summary: "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."-- Provided by publisher.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 641.815 G447p 2022 (Browse shelf(Opens below)) 1-1 Available 028746

Includes bibliographical references and index.

The baking profession -- Basic professional skills : bakeshop math and food safety -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeasts doughs -- Lean yeast doughs : straight doughs -- Lean yeast doughs: sponges, pre-ferments, and sourdoughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes and waffles -- Basic syrup, creams and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Cookies -- Custards, puddings, mousses and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, Pastillage and nougatine -- Sugar techniques -- Baking for special diets.

"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."-- Provided by publisher.

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