The professional bakeshop : tools, techniques, and formulas for the professional baker / Wayne Gisslen ; photography by J. Gerard Smith.
Material type: TextPublisher: Hoboken, New Jersey : Wiley, [2013]Copyright date: ©2013Description: 576 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 1118314107
- 9781118314104
- 641.71 23
- 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.
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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