Professional Baking
Author(s): Wayne Gisslen; J. Gerard Smith (Photographer)
Gisslen's 6th edition of Professional Baking RC Method Cards continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The method cards continue to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking 6e RC Method Cards also provide both the understanding and performance abilities needed to progress and develop in a successful baking career.
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Recipe Contents. About Le Cordon Bleu. Foreword. Preface. 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. Understanding Artisan Breads. Chapter 8. Lean Yeast Doughs. 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. Specialty Cakes, Gateaux, and Torten. Chapter 19. Cookies. Chapter 20. Custards Puddings, Mousses, and Souffles. Chapter 21. Frozen Desserts. Chapter 22. Fruit Desserts. Chapter 3. Dessert Presentation. Chapter 24. Chocolate. Chapter 25. Marzipan, Nouogatine, and Pastillage. Chapter 26. Sugar Techniques. Chapter 27. 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. Glossary. Bibliography. Recipe Index. Subject Index.
General Fields
- :
- : John Wiley & Sons, Incorporated
- : John Wiley & Sons, Incorporated
- : 2.10467
- : 01 March 2008
- : 280mm X 225mm X 40mm
- : United States
- : books
Special Fields
- : Wayne Gisslen; J. Gerard Smith (Photographer)
- : Hardback
- : 5th Revised edition
- : English
- : 641.81/5
- : 704
- : coll. Illustrations
