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Paul Laudiero: IMG Shit Rough Draft



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Professional Baking 4TH Edition

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Professional Baking 4TH Edition Cover

 

Synopses & Reviews

Publisher Comments:

The new edition of the classic baking text

Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.

This Fifth Edition includes:

  • New recipes and dozens more revised and improved

  • More than 150 new photographs

  • A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content

  • More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques

  • A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets

  • New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest

  • Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients

Synopsis:

Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Editioncontinues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Bakinggives you the understanding and fundamental skills you need to progress and develop in a successful baking career.

Synopsis:

Wayne Gisslen's Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs--with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Packed with close to 900 recipes, this new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.

About the Author

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Table of Contents

About Le Cordon Bleu.

Foreword.

Preface.

Chapter 1. Basic Principles.

Chapter 2. Baking and Pastry Equipment.

Chapter 3. Ingredients.

Chapter 4. Understanding Yeast Doughs.

Chapter 5. Understanding Artisan Breads.

Chapter 6. Lean Yeast Doughs.

Chapter 7. Rich Yeast Doughs.

Chapter 8. Quick Breads.

Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles.

Chapter 10. Basic Syrups, Creams, and Sauces.

Chapter 11. Pies.

Chapter 12. Pastry Basics.

Chapter 13. Tarts and Special Pastries.

Chapter 14. Cake Mixing and Baking.

Chapter 15. Assembling and Decorating Cakes.

Chapter 16. Specialty Cakes, Gâteaux, and Torten.

Chapter 17. Cookies.

Chapter 18. Custards, Puddings, Mousses, and Soufflés.

Chapter 19. Frozen Desserts.

Chapter 20. Fruit Desserts.

Chapter 21. Dessert Presentation.

Chapter 22. Chocolate.

Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage.

Chapter 24. Decorative Work: Sugar Techniques.

Appendix 1. Large-Quality Measurements.

Appendix 2. Metric Conversion Factors.

Appendix 3. Decimal Equivalents of Common Fractions.

Appendix 4. Approximate Volume Equivalents of Dry Foods.

Appendix 5. Temperature Calculations for Yeast Doughs.

Appendix 6. Eggs and Safety.

Glossary.

Bibliography.

Recipe Index.

Subject Index.

Product Details

ISBN:
9780471464273
Publisher:
Wiley
Subject:
Baking
Author:
Griffin, Mary Ellen
Author:
Le Cordon Bleu
Author:
Gisslen, Wayne
Subject:
Food presentation
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Professional Baking & Pastry
Copyright:
Edition Number:
4
Edition Description:
4th Edition
Publication Date:
20080303
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
736
Dimensions:
280 x 224 x 30.2 mm 69.12 oz

Related Subjects

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

Professional Baking 4TH Edition
0 stars - 0 reviews
$ In Stock
Product details 736 pages John Wiley & Sons - English 9780471464273 Reviews:
"Synopsis" by , Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Editioncontinues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Bakinggives you the understanding and fundamental skills you need to progress and develop in a successful baking career.
"Synopsis" by , Wayne Gisslen's Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs--with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Packed with close to 900 recipes, this new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.
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