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Professional Bakingby Wayne Gisslen
Synopses & Reviews
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.
Includes bibliographical references (p. 363) and index.
Table of Contents
Understanding Yeast Doughs.
Yeast Dough Formulas and Techniques.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, Icings, and Sauces.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Custards, Puddings, Mousses, and Frozen Desserts.
Fruit Desserts and Dessert Presentation.
Decorative Work and Display Pieces.
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