Professional baking / Wayne Gisslen;
New York: John Wiley & Sons; 1994Edición: 2nd edDescripción: xix, 377 p. ill. (col. pictures) 29 cmTipo de contenido:- 0471595098
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX763 .G47 1994 (Navegar estantería(Abre debajo)) | Disponible | 50000002086816 |
Descripciones mejoradas de Syndetics:
The classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
Includes bibliographical references (p. 363) and index.
Tabla de contenidos provista por Syndetics
- About Le Cordon Bleu
- Foreword
- Preface
- Chapter 1 Basic Principles
- Chapter 2 Baking and Pastry Equipment
- Chapter 3 Ingredients
- Chapter 4 Understanding Yeast Doughs
- Chapter 5 Understanding Artisan Breads
- Chapter 6 Lean Yeast Doughs
- Chapter 7 Rich Yeast Doughs
- Chapter 8 Quick Breads
- Chapter 9 Doughnuts, Fritters, Pancakes, and Waffles
- Chapter 10 Basic Syrups, Creams, and Sauces
- Chapter 11 Pies
- Chapter 12 Pastry Basics
- Chapter 13 Tarts and Special Pastries
- Chapter 14 Cake Mixing and Baking
- Chapter 15 Assembling and Decorating Cakes
- Chapter 16 Specialty Cakes, Gateaux, and Torten
- Chapter 17 Cookies
- Chapter 18 Custards, Puddings, Mousses, and Souffles
- Chapter 19 Frozen Desserts
- Chapter 20 Fruit Desserts
- Chapter 21 Dessert Presentation
- Chapter 22 Chocolate
- Chapter 23 Decorative Work: Marzipan, Nougatine, and Pastillage
- Chapter 24 Decorative Work: Sugar Techniques
- Appendix 1 Large-Quality 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