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Interviews | April 8, 2014

Shawn Donley: IMG Gabrielle Zevin: The Powells.com Interview



Gabrielle ZevinThe American Booksellers Association collects nominations from bookstores all over the country for favorite forthcoming titles. The Storied Life of... Continue »
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    The Storied Life of A. J. Fikry

    Gabrielle Zevin 9781616203214

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1 Burnside Cooking and Food- Professional and Quantity
1 Home & Garden Cooking and Food- Professional Baking and Desserts

Professional Baking

by

Professional Baking 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.

Description:

Includes bibliographical references (p. 363) and index.

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:
9780471595083
Author:
Gisslen, Wayne
Publisher:
Wiley
Location:
New York :
Subject:
Professional
Subject:
Baking
Subject:
Food presentation
Subject:
Methods - Baking
Subject:
Methods - Professional
Subject:
Professional Baking & Pastry
Copyright:
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.

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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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