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]
Copyright: ©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.