Professional baking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andr©♭ J. Cointreau.
Material type:
TextPublisher: Hoboken, N.J. : John Wiley, [2009]Copyright date: ℗♭2009Edition: Fifth editionDescription: xxx, 770 pages : illustrations (chiefly color) ; 29 cmContent type: - text
- unmediated
- volume
- 9780471783497 (Cloth)
- 0471783498 (Cloth)
- 9780471783480
- 047178348X (hbk.)
- 641.8/15 22
- TX763 .G47 2009
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
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Dato Maznah Library & Information Services | Open Collection | TX Home Economics | TX763.G47 2009 (Browse shelf(Opens below)) | Available | 1002185 |
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| TX715 .d6874 1996 Culinary Artistry / | TX724.5.A1.A84 2007 The Asian kitchen / | TX763.B168 2004 Baking at home with the Culinary Institute of America. | TX763.G47 2009 Professional baking / | TX763.Y63145 2011 Baking style : art, craft, recipes / | TX769.H453 2011 Artisan breads : practical recipes and detailed instructions for baking the world's finest loaves / [photographs by] Klas Andersson ; [translated by Katarina Sjowall Trodden]. | TX773.F75 2002 The professional pastry chef : fundamentals of baking and pastry / |
Includes bibliographical references (p. 757) and indexes.
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.
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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