Professional Baking, Trade / Edition 3by Wayne Gisslen
Pub. Date: 10/20/2000
Publisher: Wiley, John & Sons, Incorporated
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
- Wiley, John & Sons, Incorporated
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 8.94(w) x 11.18(h) x 1.54(d)
Table of Contents
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Custards, Puddings, Mousses, and Souffles.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Most Helpful Customer Reviews
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Wow, I had to buy this book for school. I am studying to be a Pastry Chef, but this book is so much more useful than just as a text book. I use this at home constantly. It is easy to understand and the over 700 recipies are amazing. While I have not tried them all, I have lerned to make some excellent pies, cakes and breads...even some delicious crepes! Well worth the purchase!