Professional baking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
Material type:
TextPublication details: Hoboken, N. J. : John Wiley, c2009.Edition: 5th edDescription: xxx, 770 pages : illustrations (chiefly color) ; 29 cmContent type: - text
- unmediated
- volume
- 9780471783480 (College)
- TX763 G44 2009
| Item type | Current library | Collection | Call number | Materials specified | Copy number | Status | Notes | Date due | Barcode |
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Books
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Ladislao N. Diwa Memorial Library Circulation Section | Non-fiction | TX763 G44 2009 (Browse shelf(Opens below)) | c2 | Available | 73226 | 00030044 |
Contents: The baking profession --Basic professional skills : bakeshop math and sanitation --Baking and pastry equipment --Ingredients --Basic baking principles --Understanding yeast doughs --Understanding artisan breads --Lean yeast doughs --Rich yeast doughs --Quick breads --Doughnuts, fritters, pancakes, and waffles --Basic syrups, creams, and sauces --Pies --Pastry basics --Tarts and special pastries --Cake mixing and baking --Assembling and decorating cakes --Specialty cakes, gateaux, and torten --Cookies --Custards, puddings, mousses, and souffles --Frozen desserts --Fruit desserts --Dessert presentation --Chocolate --Marzipan, nougatine, and pastillage --Sugar techniques --Baking for special diets. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety.
Fund 164 73226 copy 2