| Author |
Gisslen, Wayne, 1946-
|
| Title |
Professional baking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau. |
| Edition |
5th edition. |
| Publication Info. |
Hoboken, N.J. : John Wiley, ©2009. |
| Description |
xxx, 770 pages : illustrations (chiefly color) ; 29 cm |
| Content Type |
text |
| Media Type |
unmediated |
| Carrier Type |
volume |
| Bibliography |
Includes bibliographical references (page 757) and indexes. |
| Contents |
The baking profession --Basic professional skills : bakeshop math and sanitation --Baking and pastry equipment --Ingredients --Basic baking principles --Understanding yeast doughs --Understanding artisan breads --Lean yeast doughs --Rich yeast doughs --Quick breads --Doughnuts, fritters, pancakes, and waffles --Basic syrups, creams, and sauces --Pies --Pastry basics --Tarts and special pastries --Cake mixing and baking --Assembling and decorating cakes --Specialty cakes, gateaux, and torten --Cookies --Custards, puddings, mousses, and souffles --Frozen desserts --Fruit desserts --Dessert presentation --Chocolate --Marzipan, nougatine, and pastillage --Sugar techniques --Baking for special diets. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety. |
| Summary |
Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets. |
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