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I'd predict that 99 percent of the small talk in the staff elevator at my library involves the following question and its answers: "Are you reading... Continue »

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The World's Strongest Librarian: A Memoir of Tourette's, Faith, Strength, and the Power of Family
Josh HanagarneJosh Hanagarne 9781592407873

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Professional Baking

ISBN13: 9780471595083
ISBN10: 047159508x
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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.

Description:

Includes bibliographical references (p. 363) and index.

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.

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Product Details

ISBN:: 9780471595083
Publisher:: Wiley
Location:: New York :
Author:: Gisslen, Wayne
Subject:: Professional
Subject:: Baking
Subject:: Food presentation
Subject:: Methods - Baking
Subject:: Methods - Professional
Subject:: Professional Baking & Pastry
Edition Number:: 2nd ed.
Series Volume:: bk. 7
Publication Date:: 19931206
Binding:: Hardback
Language:: English
Illustrations:: Yes
Pages:: 400
Dimensions:: 11.31x8.87x1.39 in. 2.62 lbs.

Related Subjects

Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

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