Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.

ISBN:

9781119148449

Title:

Author:

Gisslen, Wayne, 1946-, author.

Personal Author:

Gisslen, Wayne, 1946-, author.

Edition:

Seventh edition.

Physical Description:

763 pages ; colour illustrations : 29 cm.

Contents:

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: Lean Yeast Doughs: Straight Doughs -- Chapter 8: Lean Yeast Doughs: Sponges, Pre-ferments, and Sourdoughs -- 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: Cookies -- 19: Custards, Puddings, Mousses, and Souffles -- Chapter 20: Frozen Desserts -- Chapter 21: Fruit Desserts -- Chapter 22: Dessert Presentation -- Chapter 23: Chocolate -- Chapter 24: Marzipan, Pastillage, and Nougatine -- Chapter 25: Sugar Techniques Chapter 26: 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 Dry Foods -- Appendix 5: Temperature Calculations for Yeast Doughs -- Appendix 6: Eggs and Safety.

Subject Term:

Baking.

Food presentation.

Format:

Regular print

Publication Date:

2016

Publication Information:

Hoboken, New Jersey

John Wiley & Sons,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815 GIS	Book	1	Standard shelving location	Searching... Unknown

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On Order

Summary

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

Author Notes

WAYNE GISSLEN is the bestselling author of Professional Cooking , Advanced Professional Cooking , Professional Baking , and The Chef's Art , all from Wiley.

Reviews (1)

Library Journal Review

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included. The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.