Professional Baking, College Version with CD-Rom, 4th Edition / Edition 4

Professional Baking, College Version with CD-Rom, 4th Edition / Edition 4

by Wayne Gisslen
     
 

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality

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Overview

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

Product Details

ISBN-13:
9780471464273
Publisher:
Wiley
Publication date:
03/28/2004
Edition description:
4th Edition
Pages:
736
Product dimensions:
10.86(w) x 8.68(h) x 1.29(d)

Table of Contents

About Le Cordon Bleu.

Foreword.

Preface.

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.

Glossary.

Bibliography.

Recipe Index.

Subject Index.

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