Professional Baking / Edition 2

Professional Baking / Edition 2

by Wayne Gisslen
ISBN-10:
0471306177
ISBN-13:
9780471306177
Pub. Date:
01/01/1993
Publisher:
Wiley

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Overview

Professional Baking / Edition 2

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: 9780471306177
Publisher: Wiley
Publication date: 01/01/1993
Edition description: Older Edition
Pages: 144
Product dimensions: 8.50(w) x 11.00(h) x 0.31(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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