Professional Baking 4TH Edition

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

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.

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.

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.

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.