Available:*
Library | Shelf Number | Material Type | Status |
|---|---|---|---|
Searching... Reference Library | 641.815 GISS | Reference Non-Fiction | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Wayne Gisslen's Professional Baking , long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.
Author Notes
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
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.
Table of Contents
| 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 Souffl?s |
| Chapter 21 Frozen Desserts |
| Chapter 22 Fruit Desserts |
| Chapter 23 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 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 |