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The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant-style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step-by-step techniques as well as dozens of finished dishes.
Inside you'll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic crêpes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Throughout, the fresh, easy-to-use format makes it easy to find key information at a glance. You'll also learn not only what techniques work, but also why they work--and how to get the best results every time.
For anyone interested in creating consistently high-quality products with the artistry of a true professional, Wayne Gisslen'sProfessional Baking is the place to begin.
About Le Cordon Bleu.
Chapter 1. Basic Principles
Chapter 2. Baking and Pastry Equipment.
Chapter 3. Ingredients.
Chapter 4. Understanding Yeast Doughs.
Chapter 5. Understanding Artisan Breads.
Chapter 6. Lean Yeast Doughs.
Chapter 7. Rich Yeast Doughs.
Chapter 8. Quick Breads.
Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles.
Chapter 10. Basic Syrups, Creams, and Sauces.
Chapter 11. Pies.
Chapter 12. Pastry Basics.
Chapter 13. Tarts and Special Pastries.
Chapter 14. Cake Mixing and Baking.
Chapter 15. Assembling and Decorating Cakes.
Chapter 16. Specialty Cakes, Gâteaux, and Torten.
Chapter 17. Cookies.
Chapter 18. Custards, Puddings, Mousses, and Soufflés.
Chapter 19. Frozen Desserts.
Chapter 20. Fruit Desserts.
Chapter 21. Dessert Presentation.
Chapter 22. Chocolate.
Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage.
Chapter 24. Decorative Work: Sugar Techniques.
Appendix 1. Large-Quality Measurements.
Appendix 2. Metric Conversion Factors.
Appendix 3. Decimal Equivalents of Common Fractions.
Appendix 4. Approximate Volume Equivalents of Dry Foods.
Appendix 5. Temperature Calculations for Yeast Doughs.
Appendix 6. Eggs and Safety.