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Professional baking Cover Image Book Book

Professional baking

Gisslen, Wayne 1946- (author.). Smith, J. Gerard (photographer.). McCrory, Zachary (photographer.). Tahlier, Anthony (photographer.).

Summary: "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book 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."--

Record details

  • ISBN: 9781119744993 (hardcover)
  • Physical Description: print
    xxiv, 729, A25, G10, B2, I15 pages : illustrations (chiefly color) ; 29 cm
  • Edition: Eight edition.
  • Publisher: Hoboken, NJ : Wiley, [2022]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: The Baking Profession -- Basic Professional Skills: Bakeshop Math and Food Safety -- Baking and Pastry Equipment -- Ingredients -- Basic Baking Principles -- Understanding Yeast Doughs -- Lean Yeast Doughs: Straight Doughs -- Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- Rich Yeast Doughs -- Quick Breads -- Doughnuts, Fritters, Pancakes, and Waffles -- Basic Syrups, Creams, and Sauces -- Pies -- Pastry Basic -- Tarts and Special Pastries -- Cake Mixing and Baking -- Assembling and Decorating Cakes -- Cookies -- Custards, Puddings, Mousses, and Souffles -- Frozen Desserts -- Fruit Desserts -- Dessert Presentation -- Chocolate -- Marzipan, Pastillage, and Nougatine -- Sugar Techniques -- Baking for Special Diets.

Search for related items by subject

Subject: Baking
Food presentation

Available copies

  • 1 of 1 copy available at University College of the North Libraries.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
The Pas Campus Library TX 763 .G47 2022 (Text) 58500001125830 Stacks Volume hold Available -
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► Additional Content
► Shelf Browser
▼ MARC Record
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001127972312
003SITKA
00520220121074627.0
008210720s2022 njua b 001 0 eng
020 . ‡a9781119744993 (hardcover)
035 . ‡a(OAUW)449838
040 . ‡aWaSeSS/DLC ‡beng ‡cDLC ‡dCaOAUW ‡erda ‡dMTPK
05000. ‡aTX763 ‡b.G47 2022
08200. ‡a641.81/5 ‡223
090 . ‡aON ORDER
1001 . ‡aGisslen, Wayne, ‡d1946- ‡eauthor.
24510. ‡aProfessional baking / ‡cWayne Gisslen ; photography by J. Gerard Smith, Zachary McCrory, and Anthony Tahlier.
250 . ‡aEight edition.
264 1. ‡aHoboken, NJ : ‡bWiley, ‡c[2022]
264 4. ‡c©2022
300 . ‡axxiv, 729, A25, G10, B2, I15 pages : ‡billustrations (chiefly color) ; ‡c29 cm
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡aunmediated ‡bn ‡2rdamedia
338 . ‡avolume ‡bnc ‡2rdacarrier
504 . ‡aIncludes bibliographical references and index.
5050 . ‡aThe Baking Profession -- Basic Professional Skills: Bakeshop Math and Food Safety -- Baking and Pastry Equipment -- Ingredients -- Basic Baking Principles -- Understanding Yeast Doughs -- Lean Yeast Doughs: Straight Doughs -- Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- Rich Yeast Doughs -- Quick Breads -- Doughnuts, Fritters, Pancakes, and Waffles -- Basic Syrups, Creams, and Sauces -- Pies -- Pastry Basic -- Tarts and Special Pastries -- Cake Mixing and Baking -- Assembling and Decorating Cakes -- Cookies -- Custards, Puddings, Mousses, and Souffles -- Frozen Desserts -- Fruit Desserts -- Dessert Presentation -- Chocolate -- Marzipan, Pastillage, and Nougatine -- Sugar Techniques -- Baking for Special Diets.
520 . ‡a"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book 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."-- ‡cProvided by publisher.
650 0. ‡aBaking.
650 0. ‡aFood presentation.
7001 . ‡aSmith, J. Gerard ‡ephotographer.
7001 . ‡aMcCrory, Zachary ‡ephotographer.
7001 . ‡aTahlier, Anthony ‡ephotographer.
852 . ‡e84.29 ‡oMTPK ‡q1
852 . ‡b58500001125830 ‡cTX763.G47 2022 2022. ‡e123.95 ‡nWH ‡oMTPK ‡q1
905 . ‡uNA978233
901 . ‡a127972312 ‡bAUTOGEN ‡c127972312 ‡tbiblio ‡soclc
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