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1 Burnside Cooking and Food- Professional and Quantity

This title in other editions

Professional Baking 2ND Edition

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Professional Baking 2ND Edition Cover

 

Synopses & Reviews

Publisher Comments:

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.

Table of Contents

Basic Principles.

Ingredients.

Understanding Yeast Doughs.

Yeast Dough Formulas and Techniques.

Quick Breads.

Doughnuts, Fritters, Pancakes, and Waffles.

Basic Syrups, Creams, Icings, and Sauces.

Pastries.

Pies.

Cake Mixing and Baking.

Assembling and Decorating Cakes.

Cookies.

Custards, Puddings, Mousses, and Frozen Desserts.

Fruit Desserts and Dessert Presentation.

Decorative Work and Display Pieces.

Appendices.

Bibliography.

Glossary.

Index.

Product Details

ISBN:
9780471595090
Author:
Gisslen, Wayne
Publisher:
Wiley
Subject:
Professional
Subject:
Baking
Subject:
Methods - Baking
Subject:
Methods - Professional
Subject:
Professional Baking & Pastry
Copyright:
Edition Number:
2
Publication Date:
19931206
Binding:
Hardback
Language:
English
Pages:
400
Dimensions:
282 x 216.5 x 25 mm 43.28 oz

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

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