Professional Baking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.

Record details

General Note:	"Featuring recipes from Le Cordon bleu".
Bibliography, etc. Note:	Includes bibliographical references and indexes.
Formatted Contents Note:	1. The Baking Profession -- 2. Basic Professional Skills: Bakeshop Math and Sanitation -- 3. Baking and Pastry Equipment -- 4. Ingredients -- 5. Basic Baking Principles -- 6. Undersanding Yeast Doughs -- 7. Understanding Artisan Breads -- 8. Lean Yeast Doughs -- 9. Rich Yeast Doughs -- 10. Quick Breads -- 11. Doughnuts, Fritters, Pancakes, and Waffles -- 12. Basic Syrups, Creams, and Sauces -- 13. Pies -- 14. Pastry Basics -- 15. Tarts and Special Pasteries -- 16. Cake Mixing and Baking -- 17. Assembling and Decorating Cakes -- 18. Specialty Cakes, Gateaux, and Torten -- 19. Cookies -- 20. Custards, Puddings, Mousses, and Souffles -- 21. Frozen Desserts -- 22. Fruit Desserts -- 23. Dessert Presentation -- 24. Chocolate -- 25. Marzipan, Nougatine, and Pastillage -- 26. Sugar Techniques -- 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. Tempature Calculations for Yeast Doughs -- Appendix 6. Eggs and Safety