skip to content
Professional baking Preview this item
ClosePreview this item
Checking...

Professional baking

Author: Wayne Gisslen
Publisher: Hoboken, N.J. : John Wiley, ©2009.
Edition/Format:   Book : English : 5th edView all editions and formats
Database:WorldCat
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.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 9780471783497 0471783498 9780471783480 047178348X
OCLC Number: 131068318
Description: xxx, 770 p. : ill. (chiefly col.) ; 29 cm.
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.
Responsibility: Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.
More information:

Abstract:

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  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

All user tags (2)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(2)

User lists with this item (4)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/131068318>
library:oclcnum"131068318"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/131068318>
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookEdition"5th ed."
schema:copyrightYear"2009"
schema:creator
schema:datePublished"2009"
schema:description"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."@en
schema:description"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."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/137458>
schema:inLanguage"en"
schema:name"Professional baking"@en
schema:numberOfPages"770"
schema:publisher
schema:url
schema:workExample
schema:workExample

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.