Professional Baking / Edition 6by Wayne Gisslen
Pub. Date: 01/18/2012
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.
- Publication date:
- Edition description:
- College Version
- Sales rank:
- Product dimensions:
- 9.30(w) x 11.60(h) x 3.60(d)
Table of ContentsBasic Principles.
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.
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