Professional Baking / Edition 5 by Wayne Gisslen | 9780471783503 | Paperback | Barnes & Noble
Professional Baking / Edition 5

Professional Baking / Edition 5

by Wayne Gisslen
     
 

ISBN-10: 0471783501

ISBN-13: 9780471783503

Pub. Date: 03/28/2008

Publisher: Wiley

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.

Overview

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.

Product Details

ISBN-13:
9780471783503
Publisher:
Wiley
Publication date:
03/28/2008
Edition description:
Study Guid
Pages:
220
Product dimensions:
8.44(w) x 10.90(h) x 0.59(d)

Table of Contents

Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Pies.
Pastry Basics.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Souffles.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Appendices.
Glossary.
Bibliography.
Indexes.

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