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Professional Baking, College Version with CD - Package

Professional Baking, College Version with CD - Package - 5th edition

ISBN13: 978-0470316528

Cover of Professional Baking, College Version with CD - Package 5TH 09 (ISBN 978-0470316528)
ISBN13: 978-0470316528
ISBN10: 0470316527
Edition: 5TH 09
Copyright: 2009
Publisher: John Wiley & Sons, Inc.
Published: 2009
International: No

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Professional Baking, College Version with CD - Package - 5TH 09 edition

ISBN13: 978-0470316528

Wayne Gisslen

ISBN13: 978-0470316528
ISBN10: 0470316527
Edition: 5TH 09
Copyright: 2009
Publisher: John Wiley & Sons, Inc.
Published: 2009
International: No
Summary

Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review

Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.

This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.

Table of Contents

Recipe Contents.

About Le Cordon Bleu.

Foreword.

Preface.

Chapter 1. The Baking Profession.

Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.

Chapter 3. Baking and Pastry Equipment.

Chapter 4. Ingredients.

Chapter 5. Basic Baking Principles.

Chapter 6. Understanding Yeast Doughs.

Chapter 7. Understanding Artisan Breads.

Chapter 8. Lean Yeast Doughs.

Chapter 9. Rich Yeast Doughs.

Chapter 10. Quick Breads.

Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.

Chapter 12. Basic Syrups, Creams, and Sauces.

Chapter 13. Pies.

Chapter 14. Pastry Basics.

Chapter 15. Tarts and Special Pastries.

Chapter 16. Cake Mixing and Baking.

Chapter 17. Assembling and Decorating Cakes.

Chapter 18. Specialty Cakes, Gâteaux, and Torten.

Chapter 19. Cookies.

Chapter 20. Custards Puddings, Mousses, and Soufflés.

Chapter 21. Frozen Desserts.

Chapter 22. Fruit Desserts.

Chapter 3. Dessert Presentation.

Chapter 24. Chocolate.

Chapter 25. Marzipan, Nouogatine, and Pastillage.

Chapter 26. Sugar Techniques.

Chapter 27. Baking for Special Diets.

Appendix 1. Large-Quantity Measurements.

Appendix 2. Metric Conversion Factors.

Appendix 3. Decimal Equivalents of Common Fractions.

Appendix 4. Approximate Volume 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.

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