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The professional bakeshop : tools, techniques, and formulas for the professional baker / Wayne Gisslen ; photography by J. Gerard Smith.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2013]Copyright date: ©2013Description: 576 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1118314107
  • 9781118314104
Subject(s): Genre/Form: DDC classification:
  • 641.71 23
LOC classification:
  • TX763 .G47 2013
Contents:
Introduction to professional baking -- Fundamentals of baking -- Fundamentals of yeast dough and artisan bread -- Yeast dough formulas -- Quick breads and fried items -- Syrups, creams, sauces, and fruit preparations -- Pies and baked fruit desserts -- Pastries and tarts -- Cake basics -- Advanced and specialty cakes -- Cookies -- Custards, puddings, and frozen desserts -- Advanced techniques -- Plating and presentation.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.71 GIS (Browse shelf(Opens below)) 1 Available A518036B

Abridged ed. of: Professional baking / by Wayne Gisslen, 5th ed., 2009.

Includes bibliographical references and index.

Introduction to professional baking -- Fundamentals of baking -- Fundamentals of yeast dough and artisan bread -- Yeast dough formulas -- Quick breads and fried items -- Syrups, creams, sauces, and fruit preparations -- Pies and baked fruit desserts -- Pastries and tarts -- Cake basics -- Advanced and specialty cakes -- Cookies -- Custards, puddings, and frozen desserts -- Advanced techniques -- Plating and presentation.

Machine converted from AACR2 source record.

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