000			02908cam a22003858i 4500
001			22148184
003			OSt
005			20231129101434.0
008			210720s2022 nju b 001 0 eng
010			_a 2021035197
020			_a9781119744993 _q(hardback)
020			_z9781119840855 _q(adobe pdf)
020			_z9781119744955 _q(epub)
020			_z9781119840701 _q(evalc)
040			_aWaSeSS/DLC _beng _erda _cDLC
042			_apcc
050	0	0	_aTX763 _b.G47 2022
082	0	0	_a641.8/15 _223
100	1		_aGisslen, Wayne, _d1946- _eauthor.
245	1	0	_aProfessional baking / _cWayne Gisslen.
250			_aEight edition.
264		1	_aHoboken, NJ : _bWiley, _c[2022].
300			_a729 pages : _bcolor illustrations, photographs ; _c29 cm.
336			_atext _btxt _2rdacontent
336			_astill images _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505			_a1. The Baking Profession -- 2. Basic Professional Skills: Bakeshop Math and Food Safety -- 3. Baking and Pastry Equipment -- 4. Ingredients -- 5. Basic Baking Principles -- 6. Understanding Yeast Doughs -- 7. Lean Yeast Doughs: Straight Doughs -- 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- 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 Pastries -- 16. Cake Mixing and Baking -- 17. Assembling and Decorating Cakes -- 18. Cookies -- 19. Custards, Puddings, Mousses, and Soufflés -- 20. Frozen Desserts -- 21. Fruit Desserts -- 22. Dessert Presentation -- 23. Chocolate -- 24. Marzipan, Pastillage, and Nougatine -- 25. Sugar Techniques -- 26. 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. Temperature Calculations for Yeast Doughs -- Appendix 6. Egg Safety -- Glossary -- Bibliography -- Recipe Index -- Subject Index.
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.
776	0	8	_iOnline version: _aGisslen, Wayne, 1946-. _tProfessional baking _bEight edition. _dHoboken, NJ : Wiley, [2022] _z9781119840855 _w(DLC) 2021035198
942			_2lcc _c29
999			_c300997 _d300997