Gisslen, Wayne <br/><br/>
Professional baking / 
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. 
 - 5th ed. 
 - Hoboken, N. J. :  John Wiley,  c2009. 
 - xxx, 770 pages :   illustrations (chiefly color) ;   29 cm 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780471783480 (College) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking<br/>Food presentation
<br/><br/><label>LC Class. No.: </label>TX763  / G44 2009