Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd Edition and Pastry Chefs Companion Set / Edition 5

Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd Edition and Pastry Chefs Companion Set / Edition 5

by Wayne Gisslen
ISBN-10:
0470486376
ISBN-13:
9780470486375
Pub. Date:
12/31/2008
Publisher:
Wiley, John & Sons, Incorporated

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Overview

Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd Edition and Pastry Chefs Companion Set / Edition 5


This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.

Product Details

ISBN-13: 9780470486375
Publisher: Wiley, John & Sons, Incorporated
Publication date: 12/31/2008
Product dimensions: 8.80(w) x 11.20(h) x 3.70(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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