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Professional Baking (Coll. Edition ) (6TH 13 Edition)

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Professional Baking (Coll. Edition ) (6TH 13 Edition) Cover

 

Synopses & Reviews

Publisher Comments:

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text 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 provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

Table of Contents

Recipe Contents xiv

Preface xxii

Acknowledgments xxvi

1 The Baking Profession 3

Baking: Historical Background 4

Baking and Pastry Careers 10

2 Basic Professional Skills: Bakeshop Math and Food Safety 15

Formulas and Measurement 16

Food Safety and Sanitation 30

3 Baking and Pastry Equipment 41

Equipment Sanitation and Safety 42

Large Equipment 42

Pans, Containers, and Molds 47

Hand Tools 50

Miscellaneous Tools and Equipment 52

4 Ingredients 55

Wheat Flour 56

Other Flours, Meals, and Starches 63

Sugars 65

Fats 68

Milk and Milk Products 72

Eggs 76

Leavening Agents 79

Gelling Agents 82

Fruits and Nuts 85

Chocolate and Cocoa 86

Salt, Spices, and Flavorings 90

5 Basic Baking Principles 95

Mixing and Gluten Development 96

The Baking Process 100

After Baking 102

6 Understanding Yeast Doughs 105

Yeast Product Types 106

Yeast Dough Production 107

Types of Dough-Making Processes 120

Controlling Fermentation 121

Bread Faults and Their Causes 124

7 Understanding Artisan Breads 127

What Is Artisan Bread? 128

Flour 128

Pre-Ferments and Sourdough Starters 129

Autolyse 135

Fermentation 135

Baking 136

Artisan Bread Formulas 136

8 Lean Yeast Doughs 139

Introduction to Handcrafted Breads 140

Crisp-Crusted Bread Formulas 141

Soft-Crusted Bread and Rye Bread Formulas 148

Sourdough Formulas and Specialty Breads for the Artisan Baker 153

Makeup Techniques 170

9 Rich Yeast Doughs 185

Sweet Dough and Rich Dough Formulas 186

Laminated Dough Formulas 192

Fillings and Toppings 197

Makeup Techniques 203

10 Quick Breads 215

Mixing and Production Methods 216

Formulas 220

11 Doughnuts, Fritters, Pancakes, and Waffles 233

Doughnuts 234

Formulas 236

Fritters 239

Pancakes and Waffles 246

12 Basic Syrups, Creams, and Sauces 255

Sugar Cooking 256

Basic Creams 260

Dessert Sauces 274

13 Pies 283

Pie Doughs 284

Assembly and Baking 288

Fillings 292

Pie Faults and Their Causes 312

14 Pastry Basics 315

Pâte Brisée and Short Pastries 316

Puff Pastry 319

Éclair Paste 333

Strudel and Phyllo 339

Baked Meringues 345

15 Tarts and Special Pastries 353

Tarts and Tartlets 354

Special Pastries 363

16 Cake Mixing and Baking 377

Mixing 378

Cake Formula Balance 389

Scaling, Panning, and Baking 390

Altitude Adjustments 395

Formulas 396

17 Assembling and Decorating Cakes 419

Icings 420

Assembling and Icing Simple Cakes 434

Basic Decorating Techniques 438

18 Specialty Cakes, Gâteaux, and Torten 449

Planning and Assembling Specialty Cakes 450

Procedures for Popular Specialty Cakes 457

19 Cookies 483

Cookie Characteristics and Their Causes 484

Mixing Methods 485

Types and Makeup Methods 487

Panning, Baking, and Cooling 490

Petits Fours Secs 491

Formulas 493

20 Custards, Puddings, Mousses, and Soufflés 519

Custards and Puddings 520

Bavarians and Mousses 533

Soufflés 549

21 Frozen Desserts 553

Churn-Frozen Desserts 554

Still-Frozen Desserts 566

22 Fruit Desserts 575

Handling Fresh Fruits 576

Fruit Desserts 584

23 Dessert Presentation 605

Overview of Dessert Plating 606

Practical Plating Guidelines 608

24 Chocolate 633

Production of Chocolate 634

Molding Chocolate 638

Chocolate Decorations 639

Chocolate Truffles and Confections 646

25 Marzipan, Pastillage, and Nougatine 655

Marzipan 656

Pastillage 660

Nougatine 664

26 Sugar Techniques 669

Boiling Syrups for Sugar Work 670

Spun Sugar and Caramel Decorations 671

Poured Sugar 675

Pulled Sugar and Blown Sugar 677

Boiled Sugar Confections 684

27 Baking for Special Diets 691

Dietary Concerns 692

Modifying Formulas for Special Needs 699

Formulas 704

APPENDIX 1 Large-Quantity Measurements 716

APPENDIX 2 Metric Conversion Factors 741

APPENDIX 3 Decimal Equivalents of Common Fractions 742

APPENDIX 4 Approximate Volume Equivalents of Dry Foods 743

APPENDIX 5 Temperature Calculations for Yeast Doughs 744

APPENDIX 6 Eggs and Safety 746

Glossary 747

Bibliography 755

Recipe Index 757

Subject Index 763

Product Details

ISBN:
9781118083741
Author:
Gisslen, Wayne
Publisher:
John Wiley & Sons
Author:
Gisslen
Subject:
Baking
Subject:
Professional Baking & Pastry
Subject:
Cooking and Food-Baking General
Copyright:
Edition Description:
6th Edition, College Version
Publication Date:
20120103
Binding:
HARDCOVER
Language:
English
Pages:
800
Dimensions:
284 x 225.5 x 30.9 mm 72.64 oz

Related Subjects

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

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