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Professional Baking, 5th Edition

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Last updated on May 05, 2024 08:50:06 EDTView all revisionsView all revisions

All net proceeds will support Goodwill Industries of the Valleys

Goodwill Industries of the Valleys provides hope and opportunities to people with barriers to employment or independence. Providing a hand up, not a hand out for individuals with disabilities, ...
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Item specifics

Condition
Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
ISBN
9780471783480
Publication Year
2008
Type
Study Guide
Format
Hardcover
Language
English
Publication Name
Professional Baking
Item Height
1.4in
Author
Wayne Gisslen
Item Length
10.9in
Publisher
Wiley & Sons, Incorporated, John
Item Width
8.8in
Item Weight
0.1 Oz
Number of Pages
800 Pages

About this product

Product Information

The new edition of the classic baking text Wayne Gisslena'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

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047178348x
ISBN-13
9780471783480
eBay Product ID (ePID)
8038306231

Product Key Features

Author
Wayne Gisslen
Publication Name
Professional Baking
Format
Hardcover
Language
English
Publication Year
2008
Type
Study Guide
Number of Pages
800 Pages

Dimensions

Item Length
10.9in
Item Height
1.4in
Item Width
8.8in
Item Weight
0.1 Oz

Additional Product Features

Lc Classification Number
Tx761
Edition Description
Study Guide
Edition Number
5
Table of Content
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, Gateaux, and Torten. Chapter 19. Cookies. Chapter 20. Custards Puddings, Mousses, and Souffl's. 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.
Copyright Date
2009
Topic
Methods / Baking
Dewey Decimal
641.81/5
Intended Audience
College Audience
Dewey Edition
23
Illustrated
Yes
Genre
Cooking

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