Professional baking / Wayne Gisslen

ISBN:

9780471595083

Title:

Author:

Gisslen, Wayne, 1946-

Personal Author:

Gisslen, Wayne, 1946-

Edition:

2nd ed.

Publication Information:

Brisbane : New York : John Wiley & Sons, Inc., c1985, 1994

Physical Description:

377 p. : ill.

Contents:

Contents: Basic Principles - Ingredients - Yeast Doughs - Quick Breads - Doughnuts, Fritters, Pancakes, and Waffles - Basic Syrups, Creams, Icings, and Sauces - Pastries - Pies - Cakes - Cookies - Custards, Puddings Mousses, and Frozen Desserts - Fruit Desserts - Presentation - Decorative Work and Display Pieces - Includes Metric Conversion Factors- Decimal Equivalents of Common Fractions - VolumeEquivalents of Dry Foods - Equipment Checklist.

Subject Term:

Baking

Food presentation

Format:

Books

Publication Date:

1985

1994

Publication Information:

Brisbane : New York : John Wiley & Sons, Inc., c1985, 1994

Available:*

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

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Summary

Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

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

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Summary

Summary

Table of Contents