Professional baking student workbook / Wayne Gisslen.

By: Gisslen, Wayne, 1946-.

Material type: materialTypeLabel

BookPublisher: Hoboken, NJ : Wiley Publishers, 2005Edition: 4th ed.Description: xii, 136 p. ; 24 cm. + pbk.ISBN: 0471477818.Subject(s): Baking

DDC classification: 641.815

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode	Item holds
General Lending	MTU Bishopstown Library Lending	641.815 (Browse shelf(Opens below))	1	Available		00105757
General Lending	MTU Bishopstown Library Lending	641.815 (Browse shelf(Opens below))	1	Available		00105758

Total holds: 0

Browsing MTU Bishopstown Library shelves, Shelving location: Lending Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.815 Professional baking /	641.815 Professional baking /	641.815 Professional baking student workbook /	641.815 Professional baking student workbook /	641.815 Baking and pastry : mastering the art and craft : student workbook /	641.815 Baking and pastry : mastering the art and craft : student workbook /	641.815 How baking works : exploring the fundamentals of baking science /	Next

Enhanced descriptions from Syndetics:

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.

Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Table of contents provided by Syndetics

About Le Cordon Bleu
Foreword
Preface
Chapter 1 Basic Principles
Chapter 2 Baking and Pastry Equipment
Chapter 3 Ingredients
Chapter 4 Understanding Yeast Doughs
Chapter 5 Understanding Artisan Breads
Chapter 6 Lean Yeast Doughs
Chapter 7 Rich Yeast Doughs
Chapter 8 Quick Breads
Chapter 9 Doughnuts, Fritters, Pancakes, and Waffles
Chapter 10 Basic Syrups, Creams, and Sauces
Chapter 11 Pies
Chapter 12 Pastry Basics
Chapter 13 Tarts and Special Pastries
Chapter 14 Cake Mixing and Baking
Chapter 15 Assembling and Decorating Cakes
Chapter 16 Specialty Cakes, Gateaux, and Torten
Chapter 17 Cookies
Chapter 18 Custards, Puddings, Mousses, and Souffles
Chapter 19 Frozen Desserts
Chapter 20 Fruit Desserts
Chapter 21 Dessert Presentation
Chapter 22 Chocolate
Chapter 23 Decorative Work: Marzipan, Nougatine, and Pastillage
Chapter 24 Decorative Work: Sugar Techniques
Appendix 1 Large-Quality Measurements
Appendix 2 Metric Conversion Factors
Appendix 3 Decimal 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