Professional Baking
College Version with CD-ROM
5th Edition
Published on 1. March 2008
Book
Hardback
800 pages
978-0-471-78348-0 (ISBN)
Description
The new edition of the classic baking text
Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.
This Fifth Edition includes:
*
New recipes and dozens more revised and improved
*
More than 150 new photographs
*
A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content
*
More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
*
A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets
*
New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest
*
Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients
Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.
This Fifth Edition includes:
*
New recipes and dozens more revised and improved
*
More than 150 new photographs
*
A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content
*
More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
*
A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets
*
New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest
*
Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients
More details
Edition
5., Auflage
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
Revised edition
Illustrations
col. Illustrations +
Dimensions
Height: 28 cm
Width: 22.4 cm
Thickness: 35 mm
Weight
2091 gr
ISBN-13
978-0-471-78348-0 (9780471783480)
Schweitzer Classification
Other editions
New editions
Wayne Gisslen
Professional Baking
Book
01/2012
6th Edition
Wiley
€61.90
Article exhausted; check for reprint
Wayne Gisslen
Professional Baking
Book
01/2012
6th Edition
Wiley
€104.80
Article is exhausted; no reprint
Person
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
Content
Recipe Contents.
About Le Cordon Bleu.
Foreword.
Preface.
Chapter 1. The Baking Profession.
Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.
Chapter 3. Baking and Pastry Equipment.
Chapter 4. Ingredients.
Chapter 5. Basic Baking Principles.
Chapter 6. Understanding Yeast Doughs.
Chapter 7. Understanding Artisan Breads.
Chapter 8. Lean Yeast Doughs.
Chapter 9. Rich Yeast Doughs.
Chapter 10. Quick Breads.
Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.
Chapter 12. Basic Syrups, Creams, and Sauces.
Chapter 13. Pies.
Chapter 14. Pastry Basics.
Chapter 15. Tarts and Special Pastries.
Chapter 16. Cake Mixing and Baking.
Chapter 17. Assembling and Decorating Cakes.
Chapter 18. Specialty Cakes, Gâteaux, and Torten.
Chapter 19. Cookies.
Chapter 20. Custards Puddings, Mousses, and Soufflés.
Chapter 21. Frozen Desserts.
Chapter 22. Fruit Desserts.
Chapter 3. Dessert Presentation.
Chapter 24. Chocolate.
Chapter 25. Marzipan, Nouogatine, and Pastillage.
Chapter 26. Sugar Techniques.
Chapter 27. 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 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.
About Le Cordon Bleu.
Foreword.
Preface.
Chapter 1. The Baking Profession.
Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.
Chapter 3. Baking and Pastry Equipment.
Chapter 4. Ingredients.
Chapter 5. Basic Baking Principles.
Chapter 6. Understanding Yeast Doughs.
Chapter 7. Understanding Artisan Breads.
Chapter 8. Lean Yeast Doughs.
Chapter 9. Rich Yeast Doughs.
Chapter 10. Quick Breads.
Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.
Chapter 12. Basic Syrups, Creams, and Sauces.
Chapter 13. Pies.
Chapter 14. Pastry Basics.
Chapter 15. Tarts and Special Pastries.
Chapter 16. Cake Mixing and Baking.
Chapter 17. Assembling and Decorating Cakes.
Chapter 18. Specialty Cakes, Gâteaux, and Torten.
Chapter 19. Cookies.
Chapter 20. Custards Puddings, Mousses, and Soufflés.
Chapter 21. Frozen Desserts.
Chapter 22. Fruit Desserts.
Chapter 3. Dessert Presentation.
Chapter 24. Chocolate.
Chapter 25. Marzipan, Nouogatine, and Pastillage.
Chapter 26. Sugar Techniques.
Chapter 27. 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 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.