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Professional Baking, Student Workbook , 4th Edition / Edition 4

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Overview

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.

Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

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Product Details

  • ISBN-13: 9780471477815
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/28/2004
  • Edition description: Student Workbook (SG)
  • Edition number: 4
  • Pages: 160
  • Product dimensions: 7.40 (w) x 9.10 (h) x 0.40 (d)

Table of Contents

Introduction.

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.

Practice Test.

Practice Test Answer Key.

Chapter Check-in Answer Key.

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